1 whole chicken, cut into pieces
2 cups buttermilk
1 cup all-purpose flour
1 cup cornstarch
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Vegetable oil for frying
1/2 cup honey
1/4 cup soy sauce
1 tablespoon apple cider vinegar
1 tablespoon butter
Chopped green onions for garnish
Directions
1. In a large bowl, marinate the chicken pieces in buttermilk for at least 2 hours, or overnight for best results.
2. In another bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
3. Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
4. Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the flour mixture, pressing to adhere.
5. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 12-15 minutes. Drain on paper towels.
6. In a small saucepan, combine honey, soy sauce, apple cider vinegar, and butter. Heat over low heat until the butter is melted and the mixture is smooth.
7. Brush the honey glaze over the fried chicken while it’s still warm.
8. Garnish with chopped green onions before serving.
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Variations & Tips
For a spicier kick, add a teaspoon of cayenne pepper to the flour mixture. If you prefer a different glaze, consider using maple syrup instead of honey for a richer flavor. To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend. For those watching their calorie intake, you can also bake the chicken instead of frying it, though it may not be as crispy. This dish can also be made with chicken tenders or boneless thighs for a quicker cooking time.
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