Honey Fried Chicken

By Master Chef on May 28th, 2019 · In Budget Cooking, Dinner, Herbs and Spices, Meals, Meats, Regional and Ethnic, ROTD, Techniques

A Southern classic, this recipe is one of our favorites. Eaten hot or cold, Honey Fried Chicken has a delightful sweetness that compliments its crunchy coating perfectly. Superb for lunch, dinner or a picnic with biscuits.

Honey Fried Chicken

Biscuits or waffles make a great side dish with fried chicken.

Author: Epicurus.com Kitchens

Recipe type: Main Course

Cuisine: American

Serves: 4 to 6

Ingredients

1 Quart buttermilk
6 Cups flour
3 teaspoons baking powder
cooking oil to fill a large skillet halfway.
8 chicken pieces
1/2 Cup honey
2 eggs
your favorite chicken spices

Instructions

Mix honey and buttermilk together and pour into a shallow bowl.
Place chicken pieces in honey/buttermilk mixture and let sit for at least 4 hours.
Once the chicken has set, mix eggs and 2 Cups of the buttermilk/honey mixture in another bowl.
Combine and flour, baking soda and your favorite chicken spices in a third bowl. Dredge chicken in flour mixture, cover in egg/buttermilk mixture and redredge.
Fry in skillet with oil temperature at 375 degrees for approximately 20 minutes.
Turn chicken every 5 minutes. Once done, place on paper towels to drain.
To make gravy, drain all but 2 or 3 tablespoons of oil from skillet. Off the heat, add 1 to 2 tablespoons of flour and mix with oil. Place on medium high heat and let flour brown some.
Stir in 1/2 cup milk and bring to boil. If gravy is to thick add more milk. Salt to taste.

Notes

For a crispier breading, add extra baking soda.

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