Crispy Chicken With Honey Dipping Sauce Recipes

CRISPY CHICKEN WITH HONEY DIPPIN' SAUCE

Crispy Chicken With Honey Dippin' Sauce image

I think I got this from Family Fun. A great kid friendly meal. I made this with a cooking class of kids grades 4 and up and they ALL loved it. The sauce is great with other stuff too. Finger friendly too! The fat grams will be less than stated, because you won't use all of the dip.

Provided by WI Cheesehead

Categories Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup light mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons natural creamy peanut butter
4 boneless skinless chicken breast halves, cut into strips (about 1 1/4 lbs)
1 1/2 cups finely crushed potato chips

Steps:

Mix dressing, honey, mustard and peanut butter.
Brush chicken with 1/2 cup of the dressing mix; coat with crushed chips. Place on greased cookie sheet.
Bake at 425° for 7 to 9 minutes. Turn; continue baking 4 to 5 minutes, or until lightly browned. Serve with remaining dressing mix as dipping sauce.
Serve cut-up carrots, celery or apples with remaining sauce.

Nutrition Facts : Calories 225.7, Fat 13.6, SaturatedFat 2.3, Cholesterol 48.3, Sodium 368.9, Carbohydrate 12.3, Fiber 0.4, Sugar 10.4, Protein 13.9

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

Crispy Honey-Glazed Fried Chicken Recipe by Tasty image

Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey

Provided by Alvin Zhou

Categories Dinner

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons dried oregano
2 teaspoons cayenne powder
3 cups all-purpose flour
4 bone-in, skin-on chicken drumsticks
4 bone-in, skin-on chicken thighs
3 cups buttermilk
peanut or vegetable oil, for frying
honey, for serving

Steps:

In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
Drizzle the chicken with honey, then serve.
Enjoy!

Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams

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