Crispy Skillet Fried Chicken With A Spicy Honey Drizzle Recipes

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

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!

BUTTERMILK FRIED CHICKEN WITH SPICY HONEY DRIZZLE

Steps:

• 1. Remove skin.
• 2. Rinse and pat dry. Salt & pepper pieces.
• 3. Add flour to a plastic bag along with the salt, cayenne, dry mustard, garlic powder, and paprika. Dip pieces of chicken, one at a time, into flour.
• 4. Shake bag to coat chicken.
• 5. Pour buttermilk into a pie plate. Remove chicken from the flour and dip pieces in the buttermilk.
• 6. Then back into the flour and shake bag to coat.
• 7. Remove chicken from bag, shaking off excess flour.
• 8. Put on a plate or wire rack. You can cover and refrigerate for an hour or overnight, but not necessary.
• 9. When the oil is hot place chicken pieces in the skillet, but do not crowd. Oil should be hot but not smoking. Fry chicken at least 12 minutes per SIDE. It will depend on how large the pieces are and dark meat takes longer than the white meat. If the oil is too hot it will burn the outside and not cook the inside.
• 10. When the chicken is fried, drain on paper towels.
• 11. Put in an ovenproof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
• 12. Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey.
• 13. Warm in the microwave.
• 14. Lightly drizzle over pieces of chicken. Finger-lickin' good.

HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large glass bowl, combine water, vinegar, and salt, mixing until some salt is dissolved. Add chicken, cover, and refrigerate for 2-8 hours.
• In a medium bowl, combine eggs, milk, and hot sauce to create the egg wash.
• Add flour to bowl and set aside.
• Remove chicken from brine, place in bowl and season.
• Transfer chicken to egg wash then the flour, coating evenly.
• Fry chicken in a large cast-iron pan for 10-15 minutes on each side.
• Place chicken on drying rack and let cool for 5 minutes.
• Mix honey and water together and lightly brush each piece of chicken.
• Enjoy!

CRISPY CHICKEN BREASTS WITH SPICY HONEY

Steps:

• For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
• In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
• In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
• Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn't drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
• For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
• To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

SPICY HONEY GLAZED CHICKEN

Steps:

• In a large bowl, mix together first 7 ingredients (all the dry spices.).
• Place chicken pieces in the large bowl and toss to coat. Make sure each piece of chicken is entirely covered with the spice mix.
• Line a baking pan with foil and place coated chicken pieces on it with space between each piece.
• In a small bowl, mix honey and vinegar with a whisk and set aside.
• Put chicken under the broiler for 5 minutes.
• Turn chicken pieces once, and cook for another 5 minutes.
• Take out and drizzle or brush on 1/2 of the honey mixture. Cook 3 minutes.
• Turn pieces one last time and brush on the other half of the honey mixture. Cook until done, and keep warm in the oven until ready to serve.

CRISPY SKILLET-FRIED CHICKEN WITH A SPICY HONEY DRIZZLE

Steps:

• First, marinate the chicken: Place the chicken pieces on a baking sheet. Season on both sides with salt and black pepper. Pour the buttermilk into a large mixing bowl. Add the chicken, cover the bowl, and marinate in the refrigerator for 2 to 3 hours, turning occasionally.
• Before frying, pour enough peanut oil to reach a depth of 1-inch in a heavy large skillet, preferably cast-iron. Heat the oil to 350 to 365 degrees on a deep-frying thermometer.
• In a large sealable plastic bag, combine the flour, rice flour, white pepper, cayenne, paprika, garlic powder and celery salt. Close the bag and shake to blend. Remove 2 pieces of chicken from the buttermilk, place them in the bag, close the bag, and shake to coat them evenly. Transfer to a baking sheet. Repeat with the remaining pieces.
• Carefully add the chicken, skin side down, to the hot oil in the skillet. Fry until deep brown and cooked through, 5 to 8 minutes per side depending on size, adjusting the heat to maintain the frying temperature; add the rosemary sprig to the oil, if you like. (A chicken piece will be cooked through if, after removing it from the oil, it registers 165 degrees on an instant-read thermometer inserted into the thickest part of the meat not touching bone.) Using tongs, transfer the cooked chicken to a rack.
• Arrange the cooked chicken pieces on a napkin-lined platter. Place the lemon wedges around the chicken. In a small saucepan over low heat, warm the honey. Stir in the extra cayenne to taste. Drizzle the honey over the chicken. Serve immediately.