Crispy Honey-Glazed Fried Chicken is a delicious and flavorful dish that many people enjoy. This dish combines the crunch of crispy fried chicken with the sweet and savory taste of honey glaze. To make this recipe, you will need boneless, skinless chicken thighs, flour, eggs, cornstarch, and a few other ingredients. This dish is perfect for any occasion, whether it’s a family dinner or a get-together with friends.
To start making Crispy Honey-Glazed Fried Chicken, you’ll need to season the chicken with salt and pepper. Then, coat the chicken in a mixture of flour, cornstarch, and spices. Dip the chicken in beaten eggs and coat it again in the flour mixture. Fry the chicken until it’s golden brown and crispy.
To make the honey glaze, you’ll need honey, soy sauce, garlic, and ginger. In a saucepan, mix the ingredients together and simmer until the mixture thickens. Once the chicken is fried and crispy, brush the honey glaze over the chicken and serve. The result is a mouthwatering dish that is sure to please everyone.
In conclusion, Crispy Honey-Glazed Fried Chicken is a flavorful and easy-to-make dish that is perfect for any occasion. With a crispy exterior and a sweet and savory glaze, this recipe is sure to become a favorite. Whether you’re cooking for your family or hosting a party, this recipe is sure to impress. Give it a try and enjoy the delicious taste of Crispy Honey-Glazed Fried Chicken.
How to make Crispy Honey-Glazed Fried Chicken
Prep Time : 1 hr
Cook Time : 16 mins
Additional Time : 6 hrs
Total Time : 7 hrs 16 mins
Servings : 16 servings
Ingredients
TO CLEAN CHICKEN:
- 16 chicken drumsticks (can use other parts of chicken, if desired)
- Cold Water
- White Vinegar
- Lemon slices
SEASONING MIX:
- 1 Tablespoon smoked paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons hot chili powder
- 1 and ½ teaspoons Italian seasoning
- 1 and ½ teaspoons Cayenne pepper
- 1 and ½ teaspoons White pepper
- 1 and ½ teaspoons ground mustard
- 1 and ½ teaspoons salt
BUTTERMILK MARINADE:
- ½ of the seasoning mix
- 2 large eggs, beaten
- 2 cups buttermilk
- 1 cup hot sauce
FLOUR COATING:
- 2 and ½ cups all purpose flour
- ½ cup cornstarch
- 1 Tablespoon baking powder
- ½ of the seasoning mix (above)
FOR FRYING:
- 2 and ½ quarts (10 cups) cooking oil, for frying
HOT HONEY SAUCE:
- ¼ cup unsalted butter
- 1 cup honey
- 1 cup hot sauce (I used Franks Red Hot)
Instructions
CLEANING THE CHICKEN:
1. Add your chicken into a large airtight container.
2. Place the slices of one lemon onto the chicken, then pour equal amounts of cold water and white vinegar into the container. I used 4 cups of each, but if you have a bigger or smaller container, the amount may change. Just make sure it’s an equal amount of each.
3. Cover the container and allow the chicken to soak in the refrigerator for 30 minutes. After 30 minutes, drain the liquid and discard the lemon slices.
4. Place the chicken pieces onto a paper towel lined baking sheet. Use another large sheet of paper towel and press onto the chicken. Fold the paper towel and pat both sides of the chicken until it’s almost completely dry.
5. Place chicken into a clean large dish or airtight container. Set aside.
FOR THE SEASONING MIX:
1. Combine all the spices together in a small bowl. Set aside.
MARINADING THE CHICKEN:
1. Sprinkle about 3 tablespoons of the seasoning mix onto the chicken in the dish.
2. Add the beaten eggs, buttermilk and hot sauce. Using a wooden spoon or your clean hands (I wore food safe gloves) mix everything together. Make sure the chicken is completely submerged in the marinade.
3. Cover and transfer to the refrigerator to marinate for 6 hours or overnight.
COATING THE CHICKEN:
1. Pour your oil into a deep pot, clipping a frying/candy thermometer to the side of your pot (making sure it’s not touching the bottom) and heat until the oil reaches 350°F. If you don’t have a thermometer, test a piece of the flour and if it begins to fry gently, the oil is ready.
2. Line one baking sheet with a wire rack. Line a second baking sheet with paper towels, if you have another clean rack, place it on top. Set the second one aside.
3. While the oil is heating, in a large dish, combine the flour, cornstarch, baking powder and the remaining seasoning mix. Whisk until completely combined.
4. Remove the chicken from the refrigerator. Working one at a time, take a piece of chicken out of the marinade and place into the seasoned flour mixture.
5. Completely coat the chicken in the flour, shake off the excess, then place onto the baking sheet lined with a rack. Repeat with remaining chicken.
FOR FRYING:
1. Once the oil has reached 350°F, add the chicken to the oil, working in batches (if using different types of chicken, fry dark meat together and white meat together).
2. Fry the chicken for 13-16 minutes (16-20 minutes for dark meat) The internal temperature should read 160 degrees F. If it’s not, do not return to oil, just preheat your oven to 350°F and bake the chicken until it reaches the correct internal temperature. You can also cut the chicken open to make sure it’s no longer pink.
3. When the chicken is done frying, place onto the cooling rack (or onto paper towels) and let the chicken drain. Heat the oil back to 350°F and repeat until all chicken is cooked.
FOR FRYING:
1. Add the unsalted butter to a medium saucepan over medium heat. Heat until melted.
2. Once butter has melted, add the hot sauce and honey. Stir until completely combined, then allow to come to a simmer.
3. Turn off the heat and whisk until smooth. To coat the chicken, I recommend dipping each piece into the sauce, turning to coat completely. If there’s any sauce remaining, set it aside for dipping!
4. Serve immediately and enjoy!
