Fried Chicken With Virtue Cider Michigan Honey Butter Recipes

HONEY-BRINED FRIED CHICKEN BREASTS

Steps:

• Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.
• Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
• Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
• Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
• Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a cooling rack; allow to cool for 5 minutes.

HONEY FRIED CHICKEN

Steps:

• Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.
• In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.
• Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.
• Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.

OVEN FRIED CHICKEN WITH HONEY BUTTER SAUCE II

Steps:

• Preheat oven to 400.
• combine the flour, salt, pepper, and paprika in a shallow bowl.
• Dredge chicken pieces in flour mixture.
• Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter.
• Bake skin side down for 30 minutes.
• While chicken is baking make sauce.
• Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes.
• Spoon pan juices over chicken and serve.
• For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice.
• Pour over the chicken pieces.

FRIED CHICKEN WITH VIRTUE CIDER MICHIGAN HONEY BUTTER

Steps:

• To brine the chicken, begin by combining 3/4 C kosher salt, 1/2 C sugar, 1/4 tsp red pepper flakes, and the lemon peel in a large pot and heat just until sugar dissolves, stirring occasionally
• Cut the chicken breast pieces in half so they're roughly the same size as the thighs; place chicken pieces in brine for 12-24 hours
• When ready to fry, remove chicken from brine and dry with paper towels
• For the dredge, mix flours, spices, 3 tsp kosher salt, and baking powder well
• To begin breading the chicken, divide dredge into two deep containers
• Pour buttermilk into a third container. Add paprika and salt
• Batter chicken pieces one at a time by dipping first in the flour mixture, then buttermilk
• Drip slightly, then coat in second dredge container (don't let it get too thick!)
• Rest on a plate while battering the rest of the chicken. Heat oil to 340 degrees F
• Fry the chicken in batches making sure the oil is at a constant 315-320 degrees F
• Place on a wire rack over a cookie sheet or paper towels to cool. Dust with paprika and salt
• To make the Virtue Cider Michigan Honey Butter, whip all ingredients together until aerated and fluffy. Serve room temperature with hot chicken

OVEN FRIED CHICKEN WITH HONEY BUTTER SAUCE I

Steps:

• Pour 1/2 c melted butter in a baking dish.
• Combine flour, paprika, salt and pepper.
• Dredge chicken pieces in the flour mixture.
• Put chicken pieces in the baking dish and turn to coat with butter.
• Cover and bake, meaty side down, at 400 degrees for 30 minutes.
• Combine 1/4 c melted butter, lemon juice and honey.
• After the chicken pieces have cooked for 30 minutes, turn the pieces over.
• Pour the sauce over the chicken.
• Bake uncovered for an additional 25-30 minutes or until chicken is done.