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Honey Butter Fried Chicken

Honey Butter Fried Chicken: Your New Family Favorite Recipe

Delight in the irresistible taste of Honey Butter Fried Chicken, combining flavors and textures that will become a family favorite.
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Prep Time 2 hours
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 3 hours
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 8 pieces Chicken (mixed pieces of dark and white meat) Either dark meat or white meat can be used.
  • 2 cups Buttermilk Can substitute with heavy cream.
For the Coating
  • 2 cups All-purpose flour Gluten-free flour can be an alternative.
  • 1 cup Cornstarch Essential for best texture.
  • 1 packet Sazon seasoning Paprika can be used as a substitute.
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper A mix of white and black pepper adds depth.
  • 0.5 teaspoon Cayenne pepper Adjust to taste or omit for mildness.
For Frying
  • 4 cups Vegetable oil Can use canola or corn oil.
For the Optional Drizzle
  • 0.5 cups Honey Key for the drizzle flavor.
  • 0.5 cups Butter No substitutes for flavor integrity.

Equipment

  • Large bowl
  • Medium bowl
  • Deep Pot
  • Thermometer
  • Whisk
  • Plastic wrap
  • paper towels

Method
 

Step-by-Step Instructions for Honey Butter Fried Chicken
  1. Season the Chicken: In a large bowl, season your mixed chicken pieces with cayenne pepper, garlic powder, and salt, ensuring each piece is evenly coated.
  2. Marinate the Chicken: Pour in the buttermilk along with half a packet of Sazon seasoning, mixing thoroughly to coat the chicken. Cover the bowl and refrigerate for at least 1 hour.
  3. Bring Chicken to Room Temperature: Remove the chicken from the fridge and let rest at room temperature for another hour.
  4. Prepare the Coating Mixture: In a medium bowl, combine the all-purpose flour, cornstarch, remaining Sazon seasoning, garlic powder, black pepper, and salt.
  5. Coat the Chicken: Take the marinated chicken pieces and coat them in the flour mixture. Shake off excess flour and let the chicken rest for 20 minutes.
  6. Heat the Oil: In a deep pot, heat enough vegetable oil to submerge the chicken pieces until it reaches 350°F (175°C).
  7. Fry the Chicken: Carefully add the coated chicken pieces to the hot oil, frying for about 8-10 minutes per piece.
  8. Optional Honey Butter Drizzle: While the chicken is frying, melt equal parts honey and butter together in a small saucepan over low heat.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven for best results.

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