Honey Kettle Fried Chicken Recipes

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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

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

HONEY FRIED CHICKEN



Honey Fried Chicken image

Provided by Nancy Fuller

Categories     main-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 10

Two 4-pound chickens, each cut into 10 pieces (2 legs, 2 thighs, 4 breast halves and 2 wings)
4 cups buttermilk
1 3/4 tablespoons kosher salt
1 1/2 tablespoons ground black pepper
1 tablespoon plus 1 teaspoon paprika
8 cups vegetable or canola oil
4 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
1 cup honey

Steps:

  • Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
  • In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet.
  • In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Whisk to combine the dredge.
  • Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate.
  • Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer to the rack, then drizzle with honey and serve.

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