Fried chicken is one of the world’s most popular foods and each culture has their own version. Some like buttermilk-fried chicken, some prefer extra-crispy, double fried chicken and others, particularly in the American south with a sweet tooth, prefer this delicious honey-fried version.
1 x 1.8 kg/4 lbs. whole chicken, cut into pieces
Sea salt and ground black pepper to taste
170g/½ cup runny honey
1 tablespoon garlic powder
1 packet chicken bouillon granules
260 g/2 cups plain/all-purpose ﬂour
1 litre/quart vegetable oil, for frying
Creamed Corn, to serve
Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.
In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and ﬂour. Dredge the honey-coated chicken pieces in the ﬂour mixture, coating completely.
Fill a large, heavy-bottomed frying-pan/skillet with oil to a depth of 2.5 cm/1 in. and heat over a medium-high heat until the oil is bubbling steadily.
In batches, fry the chicken for at least 8 minutes per side until it’s no longer pink and until the juices run clear. Make sure you heat the oil back up so it’s bubbling steadily before frying the next batch.
Serve with creamed corn and enjoy!
This recipe is from Dirty Food by Carol Hilker. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.