| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- Two 4-pound chickens, each cut into 10 pieces (2 legs, 2 thighs, 4 breast halves and 2 wings)
- 4 cups buttermilk
- 1 3/4 tablespoons kosher salt
- 1 1/2 tablespoons ground black pepper
- 1 tablespoon plus 1 teaspoon paprika
- 8 cups vegetable or canola oil
- 4 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 cup honey
Instructions
- Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
- In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet.
- In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Whisk to combine the dredge.
- Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate.
- Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer to the rack, then drizzle with honey and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1604 |
| Total Fat | 122 g |
| Saturated Fat | 17 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 2 g |
| Sugar | 33 g |
| Protein | 55 g |
| Cholesterol | 189 mg |
| Sodium | 1352 mg |
Reviews
My husband had honey chicken at Mary Browns, chicken he liked it so much, so I thought I would try this recipe Making this for supper now , looks delicious, easy to , put together, DELICIOUS
Better than any fast food joint
Excellent – Easy as you stated, flavor was great. Love my mom’s but yours is easier. Thank You
was great i loved the sauce it went well
Haven’t made this yet but I marinate my turkey in buttermilk for thanksgiving. Much better then a salt brine.
I add sage onions and garlic.
Makes a delicious moist bird
I add sage onions and garlic.
Makes a delicious moist bird
Best chicken I have ever made, the honey was a nice touch!
Yummy! Will definitely be making this again! But with 2 chickens, shouldn’t that be total of 16 pieces, instead of 10, with each cut up into 8 pcs.? 4 legs, 4 thighs, 4 breast halves, 4 wings (or 2, 2, 2 & 2 = 8 pcs. per chicken). I’m pretty sure each chicken has 2 legs, 2 thighs and 2 wings, and 2 breast halves. No biggie, but thought you might want to fix that.
Wonderful!
Best fried chicken I have ever made. I won’t make it any other way from now on. Excellent!
Dredge was way too bland, needs to be spiced up with some heat. Recommended cooking time was way too much. Our chicken batches took half the time 4-5 minutes (probably depends on size of your chicken pieces). Keep turning the chicken and monitoring temp at 350F because it can burn quickly. We marinated chicken overnight in the buttermilk. As recommended, do batches of dark meat and white meat separately.