HOT HONEY CHICKEN WITH FRIED BREAD AND BITTER GREENS
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Quick & Easy Chicken Endive Honey Chile Pepper Hot Pepper
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Mix garlic and 1 Tbsp. lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate at room temperature at least 20 minutes and up to 1 hour.
- Meanwhile, bring honey and chile to a bare simmer in a small skillet over medium-low. Let hot honey cool.
- Drizzle oil into a large heavy skillet, preferably cast iron, and place chicken thighs, skin side down, inside. Set over medium-high heat and cook until skin is golden brown underneath, 8-10 minutes. Transfer skillet to oven and bake chicken until cooked all the way through, 16-20 minutes. Pull chicken out of the oven and move to a plate. Save those pan juices in the skillet, though.
- Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. (You're essentially making a large chicken fat-doused crouton here.) Transfer bread to paper towels to drain and sprinkle with a bit of salt.
- Toss endive in a medium bowl with remaining 1 Tbsp. lemon juice and a drizzle of fat from skillet (if the pan is scorched or the drippings are all gone, use olive oil instead), season with salt, and toss to coat.
- Tear the bread in half and poke it with a paring knife to create a few holes (this will help the bread soak up the chicken juices). Arrange on plates and top with chicken thighs. Scatter endive leaves around and drizzle some of the hot honey over the chicken (and the endive if you want).
- Do Ahead
- Chicken can be marinated 1 day ahead. Cover and chill.
HOT HONEY CRISPY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
- For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
- Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
- Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
- For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.
FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER
This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in.
Provided by Tejal Rao
Categories dinner, lunch, poultry, sandwiches, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
- Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
- Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
- Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
- Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
- Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
- In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
- Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.
SKILLET HOT HONEY CHICKEN WITH HEARTY GREENS
Requiring just one pan, this recipe yields supremely crisp, juicy chicken thighs and hot honey schmaltz, which serves as a warm vinaigrette for sturdy greens and a sauce for your - let's say it again - supremely crisp, juicy chicken thighs. Squint and the flavors are reminiscent of fried chicken with a side of braised collards: Crackly chicken cozied up next to spicy, tangy and a little-sweet greens fortified by animal fat. Make your honey-schmaltz as spicy as you wish: Green chiles will pack more heat than red.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper. Drizzle the olive oil into a large skillet, then add the chicken thighs skin side down.
- Set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes. If you can't stand leaving the chicken untouched for this long, use your tongs to press the chicken down into the pan, which promotes even browning.
- Flip the thighs over and swirl the chile into the rendered chicken fat. Cook until the meat is cooked through, about 10 minutes.
- Meanwhile, stem and tear the hearty greens into big bite-size pieces. In a big bowl, toss them with salt and pepper.
- Transfer the chicken to serving plates, leaving the fat in the pan. Off the heat, stir the honey and vinegar into the fat until the honey's melted and everything's combined. Dress the greens with enough of the sauce to lightly coat, seasoning with salt and pepper as needed. (Feel free to eat the chile peppers or leave them behind.) Serve the chicken with the salad, spooning more sauce over the chicken and salad as desired.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 34 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 601 milligrams, Sugar 9 grams, TransFat 0 grams
OVEN-FRIED HONEY GARLIC CHICKEN
Easy and oh so delicious! I found this recipe on the National Honey Board website, tried it, and loved it! I've also used this recipe as a marinade.
Provided by chickenconnoisseur
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, whisk together honey, garlic, and vinegar.
- Pour bread crumbs into separate bowl.
- Set bowls aside.
- Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
- Roll chicken pieces in honey mixture, then in bread crumbs; place in pan.
- Bake at 375°F for 30 minutes, or until cooked through.
- Optional: for a thicker crust, roll the breaded chicken pieces in egg or more honey and then again in the bread crumbs.
Nutrition Facts : Calories 510.2, Fat 8.4, SaturatedFat 1.7, Cholesterol 131.7, Sodium 445.6, Carbohydrate 48, Fiber 1.9, Sugar 19.9, Protein 58.1
HOT HONEY FRIED CHICKEN STRIPS
This craggy, crunchy, slightly spicy version of fried chicken topped with spicy honey is the perfect comfort food! As written, this recipe prepares the chicken as easy to snack on strips, but you can easily adapt for full pieces or even go smaller for spicy chicken nuggets!
Provided by Jaymee Sire
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
- Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
- When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
- Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
- Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
- Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
- Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
- Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
- Serve the fried chicken strips immediately with the hot honey.
HONEY FRIED CHICKEN
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
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
FRIED CHICKEN SANDWICH WITH HOT HONEY
Make and share this Fried Chicken Sandwich With Hot Honey recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fried Chicken:.
- In a shallow baking dish whisk together flour, paprika, salt and pepper.
- Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
- In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
- Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
- Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
- Hot Honey:.
- In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.
HOT HONEY CHICKEN
This is a honey glaze with a kick. Great for BBQing and getting great color on chicken. Serve the extra sauce for dipping.
Provided by Bob Bailey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally.
- Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 35.4 g, Cholesterol 144 mg, Fat 20.9 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 6 g, Sodium 232.2 mg, Sugar 34.8 g
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- Preheat oven to 450°. Mix garlic and 1 Tbsp. lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate at room temperature at least 20 minutes and up to 1 hour.
- Meanwhile, bring honey and chile to a bare simmer in a small skillet over medium-low. Let hot honey cool.
- Drizzle oil into a large heavy skillet, preferably cast iron, and place chicken thighs, skin side down, inside. Set over medium-high heat and cook until skin is golden brown underneath, 8–10 minutes. Transfer skillet to oven and bake chicken until cooked all the way through, 16–20 minutes. Pull chicken out of the oven and move to a plate. Save those pan juices in the skillet, though.
- Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. (You’re essentially making a large chicken fat–doused crouton here.) Transfer bread to paper towels to drain and sprinkle with a bit of salt.
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