This tasty homemade Honey Fried Chicken recipe is the perfect summer dinner for the whole family. The juicy chicken gets ridiculously golden crispy brown from the honey buttermilk batter and lip-smacking seasoned breading. Winner Winner Chicken Dinner (had to do it, sorry)!
I don’t know anyone who doesn’t like Honey Fried Chicken. Of course, that may be more of a statement about whom I hang out with, rather than a comment about the populous. Anyway, I was curious about who was claiming credit for this incredible comfort food. Never would have guessed the Scots!
Actually, the very first deep-fried dish was fritters in the Middle Ages. However, it was the Scottish who were the first Europeans to deep-fry their chicken in fat. Later, Scottish immigrants to the Southern United States introduced this deliciousness to the American South, and fried chicken became a common staple.
There are several ways to cook the chicken once it has been battered or breaded. You can pan-fry, deep-fry, pressure-fry or bake to name a few. For this recipe, I prefer to use the pan fry and oven method. I like to initially start off by pan-frying the room temperature, floured, seasoned chicken in a cast iron skillet with peanut oil. I say use room temperature chicken because it doesn’t reduce the oil temperature as much as really cold chicken would. And, the cast iron skillet is perfect for this job because it absorbs heat evenly, eliminating hot spots and has the ability to retain the oil temperature. Finally, I use peanut oil, which has a hotter smoking point than vegetable oils or shortenings.
Pan-frying also cooks the meat one side at a time, while allowing moisture to escape from the cool side. This helps keep the crust from becoming soggy…nobody wants that. After achieving even browning on both sides, I put the chicken on a sheet pan to finish cooking in the oven. Somehow it makes me feel like it’s healthier than frying it the whole time (please don’t laugh). Actually, I do it because I have better luck with the chicken not drying out before reaching 165°F. And, please use tongs to turn and move the chicken. Tongs won’t pierce the chicken and let all the juices escape.
This Honey Fried Chicken is absolutely scrumptious. The chicken is tender juicy inside and golden crispy brown on the outside. It has the perfect amount of spices to let you know they’re there, but not enough to blow your head off. You can really taste the sweetness of the honey, which counters the crunchy breading perfectly. I’m getting hungry just thinking about it and I hope you are too. Please try this Honey Fried Chicken with our Confetti Cabbage Salad and Easy Cheesy Pull Apart Garlic Rolls for the yummiest meal ever. OK, time to start breading! Enjoy!
- 1½ cups all-purpose flour
- ½ cup Italian seasoned bread crumbs
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 egg
- ½ cup milk
- ½ teaspoon garlic powder
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey, plus some for drizzling over the top at the end, if desired
- 1 broiler/fryer chicken (3-4 pounds), cut up into pieces, let the meat sit at room temperature for 30 minutes
- Oil for frying (I use peanut oil)
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a small shallow bowl, mix the first nine ingredients.
- In a separate small shallow bowl, whisk together the egg, milk, garlic powder, lemon juice and honey until well blended. Dip the chicken in the flour mixture to coat all sides; shake off excess. Next dip in the egg mixture, then again in the flour mixture. Set chicken aside on a plate to rest for 10 minutes.
- Pour the peanut oil into the cast iron skillet over medium high heat (it should be about one inch deep in the skillet, coming about halfway up the food). Heat the peanut oil to 375°F. Fry the chicken, a few pieces at a time (do not crowd), 3-5 minutes on each side or until golden brown. Transfer the chicken using tongs onto the baking sheet. Bake in the oven until the chicken is done (165°F). Drizzle a little honey over the top, if desired.
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