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
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.
SKILLET-FRIED CHICKEN
To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
- In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
- Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW
Steps:
- For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
- In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
- In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
- Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
- Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
- For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
- For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
- Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
- Serve the chicken with the spicy honey and slaw.
CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE
Make and share this Chicken Breasts with Spicy Honey Orange Glaze recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
- Rinse chicken with cold water and pat dry. Season lightly with salt.
- In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
- Turn chicken, cook another 4 minutes until just cooked through.
- Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
- Serve chicken breasts with honey-orange glaze spooned over the top.
SPICY HONEY GLAZED CHICKEN
This is a simple worknight dish that will totally surprise you with flavor. It's great because every cook I know has all of these ingredients in their cupboards already! I got this recipe from a Cooking Light magazine and I serve it with pan fried broccoli and sweet hawaiian rolls. You can either use chicken breasts, or chicken thighs, and I recommend using boneless and skinless! This has only a medium spicy level, so just increase or decrease red pepper flakes to your taste... and enjoy!
Provided by MelvinsWifey
Categories Chicken Breast
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 10
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
Number Of Ingredients 13
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.
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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.
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