Best Crispy Honey Glazed Fried Chicken Recipes

Crispy Honey-Glazed Fried Chicken Recipe by Tasty image

Provided by Alvin Zhou

Categories Dinner

Yield 8 servings

Number Of Ingredients 14

2 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons dried oregano
2 teaspoons cayenne powder
3 cups all-purpose flour
4 bone-in, skin-on chicken drumsticks
4 bone-in, skin-on chicken thighs
3 cups buttermilk
peanut or vegetable oil, for frying
honey, for serving

Steps:

In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
Drizzle the chicken with honey, then serve.
Enjoy!

Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams

Crispy Honey-glazed Fried Chicken image

Provided by @MakeItYours

Number Of Ingredients 13

2 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons cumin
2 tablespoons oregano
2 teaspoons cayenne pepper
8 bone-in, skin-on chicken drumsticks and thighs
3 cups all-purpose flour
3 cups buttermilk
Oil, for frying
Honey, for serving

Steps:

In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined.
Pour half of the spice mix into the flour, mixing until the spices are evenly distributed throughout the flour.
Add the chicken to a bowl, and sprinkle the remaining spice blend over it. Mix until all the chicken pieces are evenly coated.
Pour the buttermilk over the chicken, and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color.
Marinate the chicken in the fridge for 2 to 8 hours.
Heat oil to about 325°F (170°C) in a large cast iron skillet.
Dredge each piece of chicken into the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
Fry 3-4 chicken pieces at a time, occasionally turning the pieces over. Cook for about 10-12 minutes, until golden brown and crispy.
Rest the chicken pieces on a wire rack to let excess oil drain off.
Drizzle with honey, then serve!
Enjoy!