I had been talking online to a friend about honey and the uses thereof. Afterwards, I couldn’t get our conversation out of my mind and so decided I would pull out a recipe from the to-be-tried file – Honey Glazed Fried Chicken.
I first saw this one on America’s Test Kitchen but decided that doing it regular fried chicken style with bone-in pieces wouldn’t work for me. After making it, I think that next time I will cut the chicken breasts after brining into quarters for the frying – more coverage area for the batter and the glaze!
Honey Glazed Fried Chicken
1/4 cup salt
¼ cup sugar
2 boneless chicken breasts, pounded to an even thickness
1 1/2 cups cornstarch
3/4 cup cold water
1 teaspoons pepper
1 teaspoon Creole seasoning
1 teaspoon salt
Peanut or vegetable oil
⅓ cup honey
1 teaspoon hot sauce (can be increased depending on your tolerance for heat)
FOR THE BRINE
Dissolve salt and sugar in 1 quart of cold water. Pour into a zip top bag, add chicken and refrigerate for about an 1 hour.
FOR THE BATTER
Whisk 1 cup of cornstarch with the water, pepper, Creole seasoning and salt in bowl until smooth. Refrigerate batter while chicken is brining.
FOR THE FRYING:
Set wire rack on rimmed baking sheet. Place ½ cup cornstarch into medium bowl. Remove chicken from brine and dry thoroughly with paper towels. Coat chicken thoroughly with cornstarch and transfer to baking sheet to rest while the oil heats.
Add oil to large cast iron skillet about a half inch deep and heat over medium-high heat to 350 degrees. Whisk batter to recombine. Coat chicken in batter and gently place into the to hot oil. Adjust burner, if necessary, to maintain oil temperature at 350 degrees. Fry chicken, moving pieces to keep from sticking together, until slightly golden and just beginning to crisp, about 3 minutes per side. (Chicken will not be cooked through at this point.) Transfer parcooked chicken to baking sheet and allow to rest for 5 minutes.
Return oil to 350 degrees. Put chicken back in the pan and fry 5 minutes each side or until it reaches 165 degrees. Transfer to wire rack and allow to cool slightly.
FOR THE HONEY GLAZE:
Combine honey and hot sauce in large bowl and microwave until hot, 30 seconds to a minute. Add chicken one at a time to the honey mixture and turn to coat; return to wire rack, skin side up, to drain. Serve.
The chicken has a light, crisp crust and the sweet and hot of the glaze is a lovely finishing touch. I served mine with mashed potatoes and it was terrific!