Crispy Honey Glazed Fried Chicken Recipe By Tasty Food

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!

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 HONEY-GLAZED FRIED CHICKEN

Steps:

• In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined.
• Pour half of the spice mix into the flour, mixing until the spices are evenly distributed throughout the flour.
• Add the chicken to a bowl, and sprinkle the remaining spice blend over it. 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 to 8 hours.
• Heat oil to about 325°F (170°C) in a large cast iron skillet.
• Dredge each piece of chicken into 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 the pieces over. Cook for about 10-12 minutes, until golden brown and crispy.
• Rest the chicken pieces on a wire rack to let excess oil drain off.
• Drizzle with honey, then serve!
• Enjoy!

HONEY & ROSEMARY FRIED CHICKEN

Steps:

• Wash chicken and pat dry.
• Mix flour with garlic powder, salt, and pepper.
• Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
• In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
• To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
• For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
• Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).

HONEY GLAZED LEMON CHICKEN

Steps:

• Preheat oven to 400°F.
• Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
• Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
• Combine corn starch and 1/3 cup water. Set aside.
• Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first) without oil until both sides become golden brown, about 5-8 minutes each side.
• Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
• Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
• Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced lemon for garnish.
• Serve immediately.