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home > recipes > meat > crispy fried chicken with honey sauce
from NY, USA 2 whole fryer chickens ( 3 to 3 1/2 lbs a piece ) Marinade: 1 gallon water 6 Tbs. chicken bouillon powder 2 Tbs. salt 2 tsp black pepper 2 tsp crushed red pepper flakes 1 Tbs. liquid smoke 6 to 8 cups of flour 6 Tbs. Montreal "steak" seasoning 2 tsp black pepper 1 tsp paprika 2 tsp salt 1 large bowl of cold water Oil ( peanut ) or vegetable shortening to fry Honey sauce: 1 12 oz jar of honey 6 cinnamon sticks few coarse gratings of white pepper to taste I combined several fried chicken recipes to produce an ultra moist, flavorful and tender chicken that also is very crispy. Served for my daughter's 23 birthday along with homemade biscuits, lemon and garlic broccoli, saffron rice and potato, macaroni tuna salad plus strawberry layer cake: Oh and pina coladas !! Heat marinade ingredients in deep pot and mix all well. Cool to room temperature and add cut up chicken parts so all parts are covered with liquid. Refrigerator the night before frying the chicken. Drain chicken and rinse well. Combine flour in spices in a large bowl . Heat about 3/4 inch of oil in an electric skillet to 360 F. Dip chicken in the flour, shake off excess flour, then dip in the cold water , then back into the flour, repeating this several times. Place chicken pieces in hot oil ( do not crowd ) and fry until golden on each side. This may take 7 to 10 minutes on each side. Drain chicken on brown paper bags, or paper toweling and keep warm in a 200F oven until all the chicken is fried. Before serving make sauce: Heat honey on low heat ( to warm and liquefy a bit ) in a saucepan with cinnamon sticks and pepper to taste. Tell quests to ladle some honey over the hot chicken if desired. Recipe serves 6 to 8.

Crispy Fried Chicken with Honey Sauce


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(posted September 10, 2001)

from NY, USA

2 whole fryer chickens ( 3 to 3 1/2 lbs a piece )
Marinade:
1 gallon water
6 Tbs.
chicken bouillon powder
2 Tbs.
salt
2 tsp black pepper
2 tsp crushed red pepper flakes
1 Tbs. liquid smoke
6 to 8 cups of
flour
6 Tbs. Montreal "steak"
seasoning
2 tsp black pepper
1 tsp
paprika
2 tsp
salt
1 large bowl of cold water
Oil (
peanut ) or vegetable shortening to fry
Honey sauce:
1 12 oz jar of
honey
6
cinnamon sticks
few
coarse gratings of white pepper to taste

I combined several fried
chicken recipes to produce an ultra moist, flavorful and tender chicken that also is very crispy. Served for my daughter's 23 birthday along with homemade biscuits, lemon and garlic broccoli, saffron rice and potato, macaroni tuna salad plus strawberry layer cake: Oh and pina coladas !!

Heat
marinade ingredients in deep
pot and mix all well. Cool to room temperature and add cut up chicken parts so all parts are covered with liquid. Refrigerator the night before frying the chicken. Drain chicken and rinse well. Combine flour in spices in a large bowl . Heat about 3/4 inch of oil in an electric skillet to 360 F. Dip chicken in the flour, shake off excess flour, then dip in the cold water , then back into the flour, repeating this several times. Place chicken pieces in hot oil ( do not crowd ) and fry until golden on each side. This may take 7 to 10 minutes on each side. Drain chicken on brown paper bags, or paper toweling and keep warm in a 200F oven until all the chicken is fried. Before serving make sauce: Heat honey on low heat ( to warm and liquefy a bit ) in a saucepan with cinnamon sticks and pepper to taste. Tell quests to ladle some honey over the hot chicken if desired. Recipe serves 6 to 8.



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from Paris, TX, United States wrote:0  0

Haven't tried it yet...Can't wait to try it!
1 starsApril 23, 2002


 
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