Honey Fried Chicken

    1 hour 15 minutes

    This honey fried chicken is juicy, crispy and delicious. It is coated in a seasoned honey buttermilk batter which adds lots of flavour.


    1 person made this

    Ingredients
    Serves: 8 

    • 1 1/2 cups plain flour
    • 1/2 cup Italian seasoned breadcrumbs
    • 1 tablespoon Italian seasoning
    • 2 teaspoons salt
    • 1 1/2 teaspoons garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon chilli powder
    • 1 teaspoon paprika
    • 1 teaspoon ground black pepper
    • 1 (1.5kg) whole chicken, cut into pieces
    • 1/2 cup milk
    • 1 egg
    • 2 tablespoons honey
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon garlic powder
    • peanut oil for frying

    Directions
    Preparation:15min  ›  Cook:50min  ›  Extra time:10min resting  ›  Ready in:1hour15min 

    1. Preheat oven to 190 degrees C. Line a baking tray with baking paper.
    2. Combine flour, breadcrumbs, Italian seasoning, salt, 1 1/2 teaspoons garlic powder, onion powder, chilli powder, paprika and pepper in a small shallow bowl.
    3. Combine milk, egg, honey, lemon juice and 1/2 teaspoon garlic powder in a separate shallow bowl until well blended.
    4. Dip chicken pieces first in the flour mixture to coat all sides and shake off excess. Dip into the egg mixture and back into the flour mixture. Set chicken pieces aside on a plate to rest for 10 minutes.
    5. Pour 3cm of peanut oil into a deep-fryer or large saucepan and heat to 190 degrees C over medium-high heat. Fry chicken a few pieces at a time, without crowding, until golden brown, 3 to 5 minutes per side. Transfer chicken to the prepared baking tray using tongs.
    6. Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 74 degrees C.

    Cook's Note:

    Take the chicken out of the refrigerator and let sit at room temperature for 30 minutes before coating.

    Editor's Note:

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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