Honey Glazed Fried Chicken Recipe By Tasty

Steps:

• In a large glass bowl, combine water, vinegar, and salt, mixing until some salt is dissolved. Add chicken, cover, and refrigerate for 2-8 hours.
• In a medium bowl, combine eggs, milk, and hot sauce to create the egg wash.
• Add flour to bowl and set aside.
• Remove chicken from brine, place in bowl and season.
• Transfer chicken to egg wash then the flour, coating evenly.
• Fry chicken in a large cast-iron pan for 10-15 minutes on each side.
• Place chicken on drying rack and let cool for 5 minutes.
• Mix honey and water together and lightly brush each piece of chicken.
• Enjoy!

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

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!

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.

Steps:

• Preheat oven to 350. Mix oil, garlic, and honey in a small bowl. Stir in soy sauce, pineapple juice, and vinegar. Spray or grease bottom of baking dish. Place chicken in the dish and brush with the honey mixture. Baste every 5 minutes or so, until cooked through.
• Dipping Sauce:.
• Combine all ingredients!

Steps:

• Cut chicken into cubes, set aside.
• In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.
• Put oil in wok or large skillet.
• Preheat over medium heat.
• Stir vegetables until crisp-tender.
• Remove vegetables from wok.
• Add chicken to hot wok, (more oil if necessary).
• Stir fry for 3- 4 minutes or until cooked.
• Push chicken to side of wok, add sauce.
• Cook and stir until thick and bubbly.
• Return cooked vegetables to wok and stir all ingredients together to coat.
• Cook and stir another minute or until heated through.
• Serve over rice.

Steps:

• Wash chicken and pat dry.
• Mix flour with garlic powder, salt, and pepper.
• Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
• In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
• To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
• For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
• Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).