Honey Fried Chicken Food

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.

FRIED CHICKEN WITH ANCHO HONEY

Steps:

• Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
• Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
• Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.
• Whisk all ingredients together in a bowl. Season with salt, to taste.

HOT HONEY FRIED CHICKEN STRIPS

Steps:

• Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
• Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
• When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
• Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
• Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
• Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
• Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
• Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
• Serve the fried chicken strips immediately with the hot honey.

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.

HONEY FRIED CHICKEN

Steps:

• Combine flour, garlic salt and pepper in mixing bowl.
• Brush chicken with honey.
• Coat with flour mixture.
• Fry in oil to a nice golden brown, taking care as the chicken can burn rather easy; turn often.
• Serve with mashed potatoes, a vegetable and gravy.

HONEY FRIED CHICKEN BITES

Steps:

• Combine 1/2 cup buttermilk, 1/3 cup pickle juice, 2 tablespoons hot sauce, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight.
• Whisk together the honey, chopped pickles and the remaining 2 tablespoons each pickle juice and hot sauce in a large bowl until well combined.
• Whisk together the flour, paprika, mustard, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in the remaining 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy.
• Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-fat fry thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and a wire rack if desired and set aside.
• Drain the chicken in a colander but do not pat dry. Transfer the chicken to the flour mixture, making sure to press the pieces into the flour to fully coat. Set on a plate. (If you notice the chicken getting soggy in any spots as it sits, dredge it in the flour mixture again.)
• When the oil is at 350 degrees F, very carefully slide the breaded chicken into the oil and fry until deep golden brown with an internal temperature of about 170 degrees F, about 4 minutes. Remove to the lined baking sheet and sprinkle with a little salt.
• Put the chicken in the bowl with the honey mixture and toss to coat. Serve in paper cones with toothpicks for skewering the chicken bites.

HONEY FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
• In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet.
• In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Whisk to combine the dredge.
• Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate.
• Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer to the rack, then drizzle with honey and serve.

FRIED CHICKEN SANDWICH WITH HOT HONEY

Steps:

• Fried Chicken:.
• In a shallow baking dish whisk together flour, paprika, salt and pepper.
• Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
• In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
• Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
• Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
• Hot Honey:.
• In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.

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).

BUTTERMILK-HONEY FRIED CHICKEN FINGERS

Steps:

• In a large bowl or shallow baking dish, mix the honey, 1 teaspoon salt, pepper, and flavoring of choice into the buttermilk. Add the chicken and turn to coat.
• Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees.
• Meanwhile, mix the flour and 1 tablespoon salt in a doubled paper bag (I've also used a large ziploc bag). Drop about 8 chicken strips into the flour, close the bag, and shake to coat the chicken. Place the chicken pieces on a wire rack set over a baking sheet (or newspaper for easy cleanup). Repeat with the remaining chicken.
• Working in 4 batches, drop the chicken pieces into the hot oil and fry until golden brown, turning if necessary to ensure even browning, about 3 minutes. Transfer to another wire rack set over a baking sheet to drain. Keep first batches warm in the oven while the rest of the chicken cooks, making sure the oil comes back up to 375 degrees after each batch.

HONEY FRIED CHICKEN

Steps:

• Coat chicken pieces with honey.
• Combine baking mix and next 4 ingredients in a dish. Dredge chicken in mixture.
• Heat oil in a heavy nonstick pan over medium high heat. Carefully place chicken in hot oil, in batches if necessary. Cook about 5 minutes per side, or until golden.
• Reduce heat to low and cook 15-20 minutes more, or until juices run clear. After browning, chicken may be placed on a baking sheet and baked in a temperature 350°F oven 25-35 minutes, or until juices run clear.