Honey Fried Chicken

I am not sure why I am posting this, but I need to do something and this is a pretty cool recipe which is an amalgamation of various YouTube videos mixed with my twisted mind.

I am not sure where this originates. Perhaps the Chicago area or St. Louis?

Make sure you use an oil with a high smoke point. Peanut oil works great as does grapeseed. Canola or vegetable oil works as well and is cheaper but typically not as good quality.

I posted another recipe for fried chicken using my Ninja, this goes the unhealthy route but can easily work in an air fryer.

If you don’t have a deep fryer, like me, use a deep pot. Preferably a cast iron Dutch oven. To save oil and money fill it just enough to cover slightly more than half of the height of the chicken pieces.

Don’t turn the heat on the stove too high, right around medium works. If it is too high, you risk burning your food or worse, burning down your house.

Honey Fried Chicken

1 whole Chicken
4 cups buttermilk
2 Tbsp salt
1 Tbsp black pepper
1 tbsp red pepper flakes
5 dried chilis
  • Cut chicken into 8-10 pieces
  • Mix the above in a large bowl, cover and refrigerate for up to 24 hours.
  • Take the chicken out of the fridge about an hour or two before cooking it to allow it to warm up
2 cups flour
2 tbsp granulated garlic
2 tbsp onion powder
1 tbsp smoked paprika
2 tsp red pepper flakes
  • Heat a high-smoke point oil to 350F
  • Preheat the oven to 350F
  • Mix the ingredients in a bowl large enough to fit the chicken pieces in
  • Remove chicken from buttermilk mixture, shake off the excess liquid.
  • Dredge the chicken in the flour mixture, making sure it is completely covered
  • Let the chicken set for about 15 minutes
  • Place the chicken in the heated oil
  • Cook on each side, about 8-10 minutes, until golden brown
  • Remove the chicken and let them drain on paper towels and move the chicken to a pan.
  • Cook the chicken in the over for about 15 minutes or until they are done.

While the chicken is in the oven, prepare the honey sauce:

3 tbsp butter
1/2 cup honey
2 garlic cloves, minced
1 shallot, minced
pinch of red crushed pepper
6 dried red chilies
  • In a saucepan, melt the butter on medium heat and add the shallots.
  • Stir until the shallots are translucent, add the garlic and stir for a minute.
  • Mix the rest of the ingredients, stir for about a minute and turn the heat to low.
  • When the chicken is fully cooked, dredge the chicken in the honey sauce.


Smaller pieces, like wings might be fully cooked in the oil, the rest will need more time in the oven. The reason to do it this way is to ensure that the coating does not burn in the oil.

If you like, use other onions in place of the shallots, depending on what you like.

IMO, orange blossom honey is the best honey, but any will work well.

If you prefer a more liquid coating, mix the flour mixture used to coat the chicken with 6-8 eggs or so.

A good compliment is a nice salad and biscuits.

This post is licensed under CC BY 4.0 by the author.

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