The Best Honey Butter Fried Chicken #friedchicken #dinnerrecipes

Juicy and crispy honey butter fried chicken seasoned and cooked to perfection! The ultimate fried chicken recipe.

Honey Butter Fried Chicken tossed in a sauce infused with fresh garlic and red crushed pepper. The entire family will love this recipe!

What I love most about this honey butter fried chicken aside from it’s sweet and salty combo, is that its bone-in fried chicken in a cast iron skillet, then covered in a honey butter sauce.

Ingredients:

FRIED CHICKEN:

• 2 lbs bone-in chicken
• 6 cups water
• 1/4 cup salt
• 1 tsp granulated garlic
• 1 tsp onion powder
• 1 tsp paprika
• 4 tbsp all purpose flour
• 2 tbsp cornstarch
• 2 eggs
• salt and pepper to taste

HONEY BUTTER SAUCE:

• 4 tbsp butter
• 1/4 cup honey
• 2 garlic cloves
• pinch of red crushed pepper
• 2-3 dried red chilies optional
• salt to taste

Instructions:

1. In a large bowl, combine the water and salt.
2. Place the chicken in the bowl and refrigerate for a minimum of one hour.
3. Using a paper towel, pat dry the chicken and let it come to room temperature.
4. In a large bowl, combine the all-purpose flour, cornstarch, granulated garlic, onion powder, paprika, eggs, a pinch of salt, and pepper to taste.
5. Place the chicken in the flour-egg mixture and let it sit for about 20 minutes.
6. Preheat the oven to 375 degrees F.
7. Fry the chicken for 8-10 minutes on each side.
8. Bake the chicken in the oven for an additional 10-15 minutes or until the chicken is fully cooked through.
9. To make the honey butter sauce, melt the butter in a large skillet over medium-high heat.
10. Stir in the garlic and cook until fragrant.
11. Add the honey, dried chilies, and red crushed pepper. Stir and season with salt.
12. Let the sauce thicken and then place the crispy chicken in the skillet and coat with the honey butter sauce.
13. Serve with warm butter biscuits and enjoy!

NOTES:

• Fry the chicken on each side for about 8-10 minutes.
• Finish cooking the chicken in the oven until a cooking thermometer reaches 165 F.
• Always fry the chicken at room temperature.
• Do not use olive oil or coconut oil.
• Use peanut or canola oil for best results.
• Brine the chicken in a salt/water brine.