CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
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
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
JUICY HONEY FRIED CHICKEN
This tasty, juicy honey fried chicken gets ridiculously golden crispy from the honey buttermilk batter and lip-smacking seasoned breading! Drizzle a little honey over the top of the cooked chicken, if desired.
Provided by Culinary Envy
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h13m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, seasoned bread crumbs, Italian seasoning, salt, 1 1/2 teaspoons garlic powder, onion powder, chili powder, paprika, and pepper in a small, shallow bowl.
- Combine milk, egg, honey, lemon juice, and 1/2 teaspoon garlic powder in a separate shallow bowl until well blended.
- Dip chicken pieces first in the flour mixture to coat all sides and shake off excess. Dip into the egg mixture and back into the flour mixture. Set chicken pieces aside on a plate to rest for 10 minutes.
- Pour 1 inch of peanut oil into a deep-fryer or large saucepan and heat to 375 degrees F (190 degrees C) over medium-high heat. Fry chicken a few pieces at a time, without crowding, until golden brown, 3 to 5 minutes per side. Transfer chicken to the prepared baking sheet using tongs.
- Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 637.7 calories, Carbohydrate 30 g, Cholesterol 103.9 mg, Fat 46.1 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 12.2 g, Sodium 795.1 mg, Sugar 6 g
CRISPY CHICKEN BREASTS WITH SPICY HONEY
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
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.
BUTTERMILK FRIED CHICKEN WITH SPICY HONEY DRIZZLE
We just love the crispiness of this buttermilk fried chicken recipe. Soaking the chicken in buttermilk tenderizes the meat and makes the final outcome very moist. Frying in a cast iron skillet is just like how grandma used to make it. The spicy honey drizzle on top is the perfect complement to the savory chicken. Serve with...
Provided by Mary Lundschen
Categories Chicken
Number Of Ingredients 9
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.
CRISPY BAKED WINGS WITH BERBERE HONEY GLAZE AND FRIED GARLIC
Provided by Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚ F. Pat the wings very dry with paper towels and place in a large bowl. Stir together the baking powder, garlic powder, paprika, coriander and 1 tablespoon salt in a small bowl. Sprinkle the mixture over the wings and toss well to coat. Arrange the wings, fatty-side down, in a single layer on a foil-lined rimmed baking sheet. Bake 30 minutes, then turn the wings over and bake until golden brown and crispy, 15 to 20 more minutes. Remove the baking sheet from the oven. Drain the wings on paper towels and allow to cool for 5 minutes.
- Meanwhile, make the fried garlic: Smash each clove of garlic, then peel and finely chop. Add the vegetable oil and garlic to a small skillet. Turn the heat to medium and cook until the garlic is lightly golden, 3 to 4 minutes. Remove the skillet from the heat and continue to cook until the garlic is completely golden, 1 more minute. Strain through a fine-mesh sieve; remove the garlic to a paper towel-lined plate to cool.
- Make the berbere honey glaze: In a small pot over medium-low heat, warm the vinegar and honey until the honey is loose and less viscous. Whisk in the berbere and cook over low heat until evenly distributed and heated through, about 2 minutes.
- Toss the wings with the glaze and fried garlic before serving. Top with chives.
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- Place the chicken pieces in a large Ziploc bag and pour over the buttermilk. Seal the bag and massage the chicken gently so that it's completely submersed in the buttermilk. Place the bag into a large bowl and keep refrigerated until ready to cook. (Marinate for a minimum of 1 hour, but overnight is best. I marinate this chicken for 12 hours.)
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- In a large bowl, whisk together the panko breadcrumbs, all purpose flour, paprika, dried parsley, salt, dried thyme, onion powder, ground black pepper, cayenne pepper, and garlic powder.
- Remove each piece of chicken from the Ziploc bag one at a time and allow the excess buttermilk to drip off.
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