Glazed Fried Chicken With Hot Sauce And Old Bay Recipes

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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

OLD BAY® CHICKEN



Old Bay® Chicken image

If you love Old Bay® Seasoning, you have to try this recipe!

Provided by IDaCoolGuy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

2 tablespoons all-purpose flour
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon salt
4 skinless, boneless chicken breast halves
vegetable oil cooking spray
2 ½ tablespoons hot pepper sauce (such as Frank's RedHot®)
2 tablespoons Worcestershire sauce
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix flour, seafood seasoning, and salt in a large resealable plastic bag; place chicken breasts in bag, seal, and shake to coat chicken with seasoned flour. Place chicken into a roasting pan and spray with cooking spray.
  • Bake in the preheated oven until browned and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 35 to 40 minutes.
  • Mix hot pepper sauce, Worcestershire sauce, and unsalted butter in a large bowl. Toss baked chicken breasts in hot pepper mixture to coat; serve.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 5.3 g, Cholesterol 76.1 mg, Fat 8.4 g, Fiber 0.5 g, Protein 23.5 g, SaturatedFat 4.3 g, Sodium 1354.9 mg, Sugar 1 g

OLD BAY SEASONED FRIED CHICKEN BREASTS



Old Bay Seasoned Fried Chicken Breasts image

I wanted to do something different with Fried Chicken, so I used Old Bay as my seasoning and it seemed to work out just fine. The time it takes for this to soak is not included in the prep time, so please plan ahead if you are making this recipe.If desired when frying chicken, sprinkle with extra Old Bay Seasoning. As with my recipes, adjust to your own tastes. :)

Provided by Chef shapeweaver

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 cup buttermilk
1/4-1/2 teaspoon hot sauce (I used 3 to 4 drops )
1 tablespoon Old Bay Seasoning
2 boneless skinless chicken breasts, pounded thin for even cooking
3/4 cup flour
1 1/2 tablespoons Old Bay Seasoning
1 teaspoon ground black pepper
1 large egg, beaten
1/3 cup milk
1/2 cup vegetable oil
1/2 teaspoon Old Bay Seasoning

Steps:

  • In a bowl large enough to hold chicken, mix together brine ingredients.
  • Pierce chicken pieces several times with fork so brine can soak into chicken.
  • Place chicken into brine and refrigerate for at least 2 hours( overnight would be better).
  • Combine egg and milk, set aside.
  • After soaking, mix together Coating Mixture ingredients and dip both sides of chicken into mixture.
  • Preheat oil in skillet over medium heat.
  • Then dip chicken into egg/milk mixture.
  • Coat again in Coating Mixture.
  • Fry until desired doneness is reached, about 6 to 8 minutes for each side.

Nutrition Facts : Calories 872.2, Fat 61, SaturatedFat 9.6, Cholesterol 182.3, Sodium 212.8, Carbohydrate 41.5, Fiber 1.6, Sugar 3.3, Protein 38.7

GLAZED FRIED CHICKEN WITH OLD BAY AND CAYENNE



Glazed Fried Chicken With Old Bay and Cayenne image

Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.

Provided by Ari Kolender

Categories     Chicken     Kid-Friendly     Summer     Deep-Fry     Bon Appétit     South Carolina     Small Plates

Yield 8 Servings

Number Of Ingredients 16

Chicken:
9.5 ounces kosher salt (1 cup Morton or 1 2/3 cups Diamond Crystal)
1/3 cup (packed) light brown sugar
3/4 cup hot sauce (preferably Crystal)
2 (3 1/2-4-pound) chickens, cut into 8 pieces (legs and thighs separated, breasts halved), backbone and wing tips removed
4 cups all-purpose flour
6 tablespoons Old Bay seasoning
3 cups buttermilk
Glaze and assembly:
3/4 cup lard
1 tablespoon Old Bay seasoning
2 teaspoons paprika
1 1/2 teaspoons cayenne pepper
Vegetable oil (for frying; about 4 quarts)
Special equipment:
A deep-fry thermometer

Steps:

  • Chicken:
  • Heat salt, brown sugar, and 4 cups water in a large pot over medium, whisking, until salt and sugar dissolve, about 5 minutes. Remove from heat and stir in hot sauce and 8 cups ice water. Add chicken to brine, cover, and chill 4 hours.
  • Combine 2 cups flour and 3 tablespoons Old Bay seasoning in a shallow baking dish and toss with your fingers to evenly distribute seasoning. Place buttermilk in a medium bowl. Remove chicken from brine and pat dry with paper towels.
  • Working one at a time, dip 8 pieces of chicken in buttermilk, allowing excess to drip off, then coat in flour mixture, packing all around chicken and pressing firmly into cracks and crevices; shake off excess. Place chicken on a wire rack set inside a rimmed baking sheet. Discard flour mixture, which will be wet at this point, and repeat process with remaining flour, Old Bay, buttermilk, and chicken; place on another wire rack set inside a rimmed baking sheet. Chill, uncovered, 12-24 hours.
  • Glaze and assembly:
  • Let chicken stand at room temperature 30 minutes.
  • Heat lard, Old Bay, paprika, and cayenne in a small saucepan over low, stirring, until lard is melted, about 3 minutes. Set glaze aside.
  • Pour oil into a large pot fitted with deep-fry thermometer to come halfway up the sides. Heat over medium-high until thermometer registers 325°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10-12 minutes per batch. Transfer chicken back to wire racks and let rest 5 minutes. Brush lightly with glaze (reheat glaze, if needed) and let cool. Store on racks at room temperature up to 3 hours ahead.

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