Atks Super Crispy Honey Dipped Fried Chicken Recipes

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MY ULTIMATE SUPER CRISPY FRIED CHICKEN RECIPE



My Ultimate Super Crispy Fried Chicken Recipe image

My Ultimate Super Crispy Fried Chicken Recipe is made with a mix of flour and potato starch. The chicken stays juicy and flavorful and the batter never falls off the chicken so each bite is crispy to the end!

Provided by Joyce | Pups with Chopsticks

Categories     Main

Time 1h25m

Number Of Ingredients 15

4 Chicken Legs ((Separated into drums and thighs to make 8 pieces))
3 tablespoons salt
8 cups water
2-3 cloves garlic
2-3 bay leaves
1/2 cup potato starch
2 cups all-purpose flour
1 1/2 teaspoon black pepper
2 teaspoon onion powder
2 teaspoon garlic powder ((not garlic salt))
2 teaspoon salt
4 teaspoon cayenne pepper ((optional ingredient, this makes a spicy chicken, start with 1 teaspoon for a less spicy chicken))
1/2 cup "Dry Mix" ((pre-mixed with ingredients above))
1/2 cup white vinegar
3/4 cup cold water ((or carbonated water but it must be cold))

Steps:

  • In a large bowl, combine all the brine ingredients.
  • If you are using chicken legs, separate the drums from the thighs so that it becomes 8 pieces of chicken.
  • Add the chicken to the brine and let it sit for a minimum of 4 hours in the fridge Bring it out of the fridge 1 hour before you are ready to deep fry so that the chicken can come to room temperature. This will help the chicken cook all the way through and it prevents the oil from dropping to a very low temperature when you deep fry it.
  • In a large bowl, combine all the ingredients of the "Dry Mix" from the ingredient list. Reserve 1/2 cup of it aside to make the "Wet Mix" and set the rest aside for later.
  • (Optional) If you want a more textured crispy batter, add 2-3 tablespoons of the brine or water into the 'dry mix' and work it into the mix with your fingers until you get a slightly clumpier and moist dry mix.
  • Add the reserved 1/2 cup of dry mix into another bowl and add in the white vinegar and ice water and mix well until everything is combined. Set this aside
  • When you are ready to batter the chicken, remove it from the brine and dry it out VERY WELL with paper towel
  • One at a time put the chicken into the dry mix and coat it with a light dusting. Shake very well. You want a very light coating for the initial flouring only.
  • Use a fork to re-mix the wet batter (it may have settled and separated)
  • Dunk one piece of chicken quickly into the wet batter
  • Quickly add the wet chicken piece back into the "Dry Mix" and completely cover the chicken in the mix.
  • Use your hand and press the dry mix into the chicken. I like to give it a solid squeeze.
  • Remove the chicken from the dry mix and vigorously shake off the flour to create the nooks and crannies.
  • Remove the chicken from the dry mix and set it in a single layer on a plate.
  • Do this for every piece of chicken.
  • Fill a cast iron pan or deep fryer with oil and set the temperature to 350F (177C)
  • Once the oil is hot (you can do a test if it's hot enough by sticking a wooden chopstick or wooden spoon into it to see if it bubbles) add in the chicken slowly. Do not overcrowd the pan, you don't want the oil temperature to drop. You may need to cook this in a few batches. I like to put about 2 pieces in per dutch oven.
  • Cook the chicken for 18-20 minutes. (If you are using boneless chicken, cook it for 6-10 minutes instead)
  • Once all the chicken has been fried, put it back in the oil and fry it for a second time for 1 minute. This will make the chicken extra crispy.
  • Let it rest on a rack, newspaper or parchment paper for a few minutes before digging in. Enjoy!

Nutrition Facts : ServingSize 1 Piece of Chicken, Calories 350 kcal, Sodium 503 mg, Fat 18 g, Carbohydrate 29 g, Fiber 1 g, Protein 17 g

ATK'S SUPER CRISPY, HONEY-DIPPED FRIED CHICKEN



ATK's Super Crispy, Honey-Dipped Fried Chicken image

THE crunchiest crust, covered in a sweet-hot honey glaze. Crunch, glaze and juicy chicken in every bite - guaranteed! One of America's Test Kitchen's best.

Provided by DeSouter

Categories     Chicken

Time 50m

Yield 8-10 pieces of chicken

Number Of Ingredients 12

3 lbs chicken parts
2 quarts water
1/2 cup sugar
1/2 cup kosher salt
1 cup cornstarch, sifted
3/4 cup water
2 teaspoons black pepper
1 teaspoon kosher salt
1/2 cup cornstarch
3/4 cup honey
2 tablespoons hot sauce
vegetable oil

Steps:

  • Make brine and batter at the same time so that they can be refrigerated for an adequate amount of time. The batter will be thin, but is quite adequate. It will thicken when chilled. Brine chicken in 2 quarts of water with 1/2 cup of sugar and 1/2 cup of salt whisked inches Refrigerate for 30 to 60 minutes. Heat oil (about 4 cups) to 350 degrees Farenheit in a 4 quart pot. Dry chicken and dredge in 1/2 Celsius cornstarch, shaking off any excess. Coat with batter and carefully drop into the oil, cooking for 5 to 7 minutes. Chicken will be light in color, but remove to a cooling rack or paper bags/towels. When all chicken is par-fried, reheat oil to 350 degrees. Dip fried chicken pieces into batter again and fry for another 5 to 7 minutes, then drain again. In a medium bowl, microwave honey and hot sauce for one minute. Place chicken pieces, one at a time, into warm mix and roll around until completely coated. Remove to a cooling rack. Enjoy hot or cold. Even when chilled, the chicken will remain super crispy.

Nutrition Facts : Calories 597.2, Fat 20.5, SaturatedFat 5.7, Cholesterol 132.2, Sodium 7591.8, Carbohydrate 61, Fiber 0.4, Sugar 38.6, Protein 41.2

HONEY FRIED CHICKEN



Honey Fried Chicken image

This has been a favorite in my family for many years -- we first had it at a small restaurant in New England and wanted to try to make it ourselves. I think we came very close! Hope you enjoy it!

Provided by SmKat

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

1 (4 pound) whole chicken, cut into pieces
salt and pepper to taste
½ cup honey
1 tablespoon garlic powder
1 packet chicken bouillon granules
2 cups all-purpose flour
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 565.6 calories, Carbohydrate 42.2 g, Cholesterol 97.1 mg, Fat 28.5 g, Fiber 1 g, Protein 34.2 g, SaturatedFat 6.2 g, Sodium 234.4 mg, Sugar 17.9 g

JUICY HONEY FRIED CHICKEN



Juicy Honey Fried Chicken image

This tasty, juicy honey fried chicken gets ridiculously golden crispy from the honey buttermilk batter and lip-smacking seasoned breading! Drizzle a little honey over the top of the cooked chicken, if desired.

Provided by Culinary Envy

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h13m

Yield 8

Number Of Ingredients 16

1 ½ cups all-purpose flour
½ cup Italian seasoned bread crumbs
1 tablespoon Italian seasoning
2 teaspoons salt
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 (3 pound) broiler-fryer chicken, cut into pieces
½ cup milk
1 egg
2 tablespoons honey
2 tablespoons fresh lemon juice
½ teaspoon garlic powder
peanut oil for frying

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, seasoned bread crumbs, Italian seasoning, salt, 1 1/2 teaspoons garlic powder, onion powder, chili powder, paprika, and pepper in a small, shallow bowl.
  • Combine milk, egg, honey, lemon juice, and 1/2 teaspoon garlic powder in a separate shallow bowl until well blended.
  • Dip chicken pieces first in the flour mixture to coat all sides and shake off excess. Dip into the egg mixture and back into the flour mixture. Set chicken pieces aside on a plate to rest for 10 minutes.
  • Pour 1 inch of peanut oil into a deep-fryer or large saucepan and heat to 375 degrees F (190 degrees C) over medium-high heat. Fry chicken a few pieces at a time, without crowding, until golden brown, 3 to 5 minutes per side. Transfer chicken to the prepared baking sheet using tongs.
  • Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 637.7 calories, Carbohydrate 30 g, Cholesterol 103.9 mg, Fat 46.1 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 12.2 g, Sodium 795.1 mg, Sugar 6 g

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

  • Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
  • Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
  • Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY



Crispy Honey-Glazed Fried Chicken Recipe by Tasty image

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

2 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons dried oregano
2 teaspoons cayenne powder
3 cups all-purpose flour
4 bone-in, skin-on chicken drumsticks
4 bone-in, skin-on chicken thighs
3 cups buttermilk
peanut or vegetable oil, for frying
honey, for serving

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

TRIPLE DIPPED FRIED CHICKEN



Triple Dipped Fried Chicken image

This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.

Provided by QUIRKYIQ

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 50m

Yield 6

Number Of Ingredients 12

3 cups all-purpose flour
1 ½ tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
½ teaspoon poultry seasoning
1 ⅓ cups all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
2 egg yolks, beaten
1 ½ cups beer or water
1 quart vegetable oil for frying
1 (3 pound) whole chicken, cut into pieces

Steps:

  • In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
  • Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
  • Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Nutrition Facts : Calories 661.4 calories, Carbohydrate 73.2 g, Cholesterol 167.9 mg, Fat 18.6 g, Fiber 3.2 g, Protein 42.4 g, SaturatedFat 5.2 g, Sodium 1840.1 mg, Sugar 0.4 g

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