Honey Fried Chicken Recipe
May 8, 2009
This recipe was developed with the objective of correcting a common problem with fried chicken. That problem being how to get a good crust on the chicken and keep it from falling off before being served.
The technique this recipe uses to prepare the batter and double frying the chicken solves this problem.
The ingredients are listed in 4 parts: the chicken, the brine, the batter and the honey glaze.
Honey Glazed Chicken
1 hour 15 minutes
1 hour 27 mins
Yield: 4 servings
- 3 lb. chicken (cut into serving sizes)
- 1/2 cup cornstarch for dusting chicken
- Cooking oil, enough to submerge at least half the thickness of chicken when frying
- FOR THE BRINE
- 2 quarts water
- 1/2 cup salt
- 1/2 cup sugar
- FOR THE BATTER
- 1 cup cornstarch
- 3/4 cup cold water
- 1 teaspoon salt
- 2 teaspoons black pepper
- FOR THE HONEY GLAZE
- 3/4 cup honey
- 2 tablespoons hot sauce (Tabasco or your favorite)
1. Prepare the brine by dissolving the salt and sugar in 2 quarts water.
2. Place the cut up chicken parts in the brine and allow to soak in refrigerator for 1 hour.
3. Prepare batter by dissolving cornstarch, salt and pepper in cold water (batter will be very thin). Place batter in refrigerator for 1 hour.
4. After 1 hour, remove chicken from brine and dry on paper towels. Sift cornstarch on all sides of chicken parts, coating well.
5. Heat the oil in a large skillet to 350 degrees F.
6. Remove batter from fridge and dip chicken in batter. Coat well on all sides.
7. Place chicken parts in hot oil (fry only a few at a time to prevent crowding). Fry for 5 minutes, turning once, and remove from skillet (chicken will be pale brown).
8. Bring oil temperature back to 350 degrees F. and fry chicken again until golden brown on both sides (about 5 more minutes).
9. While chicken is frying, prepare the honey glaze by combining honey and hot sauce and heating 1 minute in microwave. Stir well.
10. After cooked chicken is removed from skillet, coat with honey glaze using a brush or drizzle over top. Serve hot.