HOT HONEY CHICKEN SKILLET
This skillet dinner is about to become your new weeknight favorite. Pan-seared chicken thighs are glazed with a mixture of honey, Sriracha and garlic and placed on top of a bed of carrots and potatoes, then roasted until everything is tender and flavorful.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- In small bowl, mix 1/2 teaspoon of the salt, the garlic powder, 1/4 teaspoon of the pepper and the ground red pepper. Season chicken with salt mixture.
- In 12-inch ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook 7 to 8 minutes or until golden brown and crispy. Remove skillet from heat, and remove chicken from skillet; drain fat. Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat.
- In small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.
- Place skillet in oven; roast 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken; cover and keep warm. Stir vegetables. Place skillet back in oven 10 to 15 minutes or until vegetables are tender and potatoes are lightly browned. Brush reserved 2 tablespoons honey-Sriracha mixture on chicken, and serve.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 120 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Thigh and About 3/4 Cup Vegetables, Sodium 860 mg, Sugar 17 g, TransFat 0 g
SKILLET HOT HONEY CHICKEN WITH HEARTY GREENS
Requiring just one pan, this recipe yields supremely crisp, juicy chicken thighs and hot honey schmaltz, which serves as a warm vinaigrette for sturdy greens and a sauce for your - let's say it again - supremely crisp, juicy chicken thighs. Squint and the flavors are reminiscent of fried chicken with a side of braised collards: Crackly chicken cozied up next to spicy, tangy and a little-sweet greens fortified by animal fat. Make your honey-schmaltz as spicy as you wish: Green chiles will pack more heat than red.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper. Drizzle the olive oil into a large skillet, then add the chicken thighs skin side down.
- Set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes. If you can't stand leaving the chicken untouched for this long, use your tongs to press the chicken down into the pan, which promotes even browning.
- Flip the thighs over and swirl the chile into the rendered chicken fat. Cook until the meat is cooked through, about 10 minutes.
- Meanwhile, stem and tear the hearty greens into big bite-size pieces. In a big bowl, toss them with salt and pepper.
- Transfer the chicken to serving plates, leaving the fat in the pan. Off the heat, stir the honey and vinegar into the fat until the honey's melted and everything's combined. Dress the greens with enough of the sauce to lightly coat, seasoning with salt and pepper as needed. (Feel free to eat the chile peppers or leave them behind.) Serve the chicken with the salad, spooning more sauce over the chicken and salad as desired.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 34 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 601 milligrams, Sugar 9 grams, TransFat 0 grams
HOT HONEY CRISPY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
- For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
- Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
- Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
- For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.
SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS
This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
- Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
- Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
- Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
- Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
- Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.
HONEY CHICKEN
Steps:
- Cut chicken into serving pieces: breast into halves, legs, thighs, and wings separated for a total of 8 pieces. Clean thoroughly. Heat shortening in a heavy duty skillet pan to 360 degrees. Dip chicken pieces in buttermilk. Sprinkle with salt, paprika, and black pepper. Place flour into a heavy plastic bag, put chicken pieces into the bag and shake vigorously until well coated. Dust off excess flour. Place pieces into skillet, and fry both sides until golden brown and the juices run clear when pierced with a fork. Do not over-crowd the skillet. Approximate cooking time, 25 minutes. Take chicken out of skillet and place on paper towel to drain off excess oil. Immediately dip warm chicken into hot honey, and serve.
HONEY GLAZED CHICKEN
I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.
Provided by jbrink1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk honey, soy sauce, and red pepper flakes in a bowl.
- Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g
HOT HONEY FRIED CHICKEN STRIPS
This craggy, crunchy, slightly spicy version of fried chicken topped with spicy honey is the perfect comfort food! As written, this recipe prepares the chicken as easy to snack on strips, but you can easily adapt for full pieces or even go smaller for spicy chicken nuggets!
Provided by Jaymee Sire
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 11
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.
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