Honey Fried Chicken

From Cook's Country | August/September 2012

Why this recipe works:

Honey dipped fried chicken should be juicy and tender inside, with a crispy, honey-kissed coating. To keep it moist, we brine the chicken first. After a dusting of cornstarch, we dip it in a thin cornstarch-and-water batter, but the key find was double frying. We partially fry the chicken and… read more

Honey dipped fried chicken should be juicy and tender inside, with a crispy, honey-kissed coating. To keep it moist, we brine the chicken first. After a dusting of cornstarch, we dip it in a thin cornstarch-and-water batter, but the key find was double frying. We partially fry the chicken and let it rest to allow moisture from the skin to evaporate before frying a second time for an incredibly crunchy crust. A quick dunk in a mixture of warm honey and hot sauce gives this chicken an irresistibly sticky coating.

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Honey Fried Chicken

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Serves 4

You will need a 6-quart (or larger) Dutch oven to make this recipe.

Ingredients

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