Honey Marinated Buttermilk Fried Chicken
Honey fried chicken, featuring a subtle honey-vinegar marinade, delivers tender meat and a flavorful sauce.
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Instructions
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Marinate chicken pieces in a honey-vinegar mixture in a sealed container for 2 to 4 hours, turning occasionally.
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Prepare three bowls: one with 1/3 cup flour, a second with 2/3 cup flour, bread crumbs, and cayenne pepper, and a third with whisked eggs and buttermilk.
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Heat oil to 300 F in a large, deep skillet or Dutch oven.
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Remove and drain chicken from marinade.
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Strain 1/4 cup of the marinade into a saucepan, bring to a full boil for 1-2 minutes, then keep warm.
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Coat chicken in the first flour bowl, then in the egg-buttermilk mixture, season with salt and pepper, and finally dredge in the flour-breadcrumb mixture.
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Fry dark meat pieces in 300 F oil for 5-6 minutes per side until browned, maintaining oil temperature.
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Turn, add breast halves, and continue cooking for 15-18 minutes for dark meat and 10-12 minutes for breasts, ensuring even browning and tenderness.
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Verify doneness with a thermometer; the thickest piece should reach at least 165 F.
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Drizzle the warm, boiled marinade over the finished chicken.