Crispy Chicken With Honey Dipping Sauce Recipes

CRISPY FRIED CHICKEN WITH HONEY SAUCE

Steps:

• Heat marinade ingredients in deep pot and mix all well. Cool to room temperature and add cut up chicken parts so all parts are covered with liquid. Refrigerator the night before frying the chicken. The next day, drain chicken and rinse well. Combine seasoned flour ingredients in a large bowl. Heat about 3/4 inch of oil in an electric skillet to 360 degrees F. Dip chicken in the flour, shake off excess flour, then dip in the cold water, then back into the flour, repeating this several times. Place chicken pieces in hot oil (do not crowd) and fry until golden on each side. This may take 7 to 10 minutes on each side. Drain chicken on brown paper bags, or paper toweling and keep warm in a 200 degrees F oven until all the chicken is fried. Before serving make sauce: Heat honey on low heat (to warm and liquefy a bit) in a saucepan with cinnamon sticks and pepper to taste. Tell guests to ladle some honey over the hot chicken if desired. cook's notes I combined several fried chicken recipes to produce an ultra moist, flavorful and tender chicken that also is very crispy. Served for my daughter's 23 birthday along with homemade biscuits, lemon and garlic broccoli, saffron rice and potato, macaroni tuna salad plus strawberry layer cake: Oh and pina coladas !

PERFECT CRISPY FRIED CHICKEN

Steps:

• Allow the chicken to sit at room temperature for 1 hour so you're not working with cold chicken.
• Place a large, rimmed sheet tray on the counter or in a warm oven. Line with paper towels, and place a cooling rack on top of the paper towels. This is where you will drain your cooked chicken.
• In a large bowl or shallow dish, whisk together the flour, salt, pepper, paprika, garlic powder, and baking powder.
• In a separate large bowl or shallow dish, whisk together the eggs and water.
• In a large cast iron skillet, pour enough oil to come about halfway up the side of the skillet. Heat the oil to 350F. Check and maintain the temperature with a deep-fry or candy thermometer.
• Using a paper towel, pat the chicken dry, and then dredge in the flour mixture. Dip into the egg mixture, and then back into the flour mixture to ensure a thick and even coating.
• Gently place the coated chicken into the hot oil, and cook until the breading is golden brown and the chicken registers 165F on a meat thermometer. Turn the chicken 1 or 2 times during cooking to ensure the coating is evenly browned. The time will vary depending on the size of your chicken pieces. A large, bone-in, chicken breast will take about 10-15 minutes. A smaller, boneless, chicken tender will take about 7-10 minutes. Cook a test piece of chicken first, and then cut open with a sharp knife to ensure there is no pink juice or meat.
• Remove the cooked chicken from the oil, and place on the prepared cooling rack to rest 10 minutes before serving.

CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• In a small bowl, mix the mustard and honey together until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
• Place the oven rack in the middle position, and preheat the oven to 200°F. Line up three shallow dishes in assembly-line fashion.
• Place the flour in the first dish, eggs in the second dish and panko in the third dish.
• Pat the chicken dry with paper towels and season with salt and pepper. Working with one chicken strip at a time, use tongs to dredge the chicken strip in flour, then dip into the egg and then coat with Panko. Press on Panko to make sure it sticks. Place on a plate and repeat with the remaining chicken strips.
• Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the chicken fingers and brown thoroughly on both sides, 4 to 6 minutes total.
• Drain the chicken fingers briefly on paper towels, then transfer to a paper towel-lined plate and keep warm in the oven. Return the skillet with oil to medium-high heat until just smoking. Cook the remaining breaded chicken. Serve immediately with dipping sauce.

CRISPY CHICKEN WITH HONEY DIPPIN' SAUCE

Steps:

• Mix dressing, honey, mustard and peanut butter.
• Brush chicken with 1/2 cup of the dressing mix; coat with crushed chips. Place on greased cookie sheet.
• Bake at 425° for 7 to 9 minutes. Turn; continue baking 4 to 5 minutes, or until lightly browned. Serve with remaining dressing mix as dipping sauce.
• Serve cut-up carrots, celery or apples with remaining sauce.

CRISPY CHICKEN WITH HONEY DIPPING SAUCE

Steps:

• Preheat oven to 425°F. Mix dressing, honey, mustard and peanut butter until well blended. Remove 1 cup of the dressing mixture; set aside for later use.
• Brush chicken with remaining dressing mixture; coat with crushed chips. Place on greased baking sheet.
• Bake 8 min. Turn chicken over; bake an additional 5 to 6 min. or until lightly browned. Serve with the reserved 1 cup dressing mixture as a dipping sauce.