Honey Fried Chicken is a twist on everyone’s favorite Southern Fried Chicken. A drizzle of honey is the perfect touch to crispy fried chicken.
Southern fried chicken is a classic for a reason. Who doesn’t love a crispy, crunchy piece of perfectly fried chicken?
In addition to Spaghetti and Meatballs, one of the meals that I would eat every day if I could is fried chicken. I just can’t get enough of the crispy skin and the tender meat.
Honey Fried Chicken is my latest take on the classic. The chicken is brined in buttermilk, blackened seasoning and garlic and then fried to perfection. Finally, once the chicken comes out of the fryer it is drizzled with sweet honey. The drizzle of honey gives a touch of sweetness but it’s not overly sweet.
When it comes to making fried chicken, I always considered to be one of the trickiest things to make in the kitchen. It would come out not crispy enough. Or the inside would be undercooked while the outside was burnt. Over the years, I have tried and perfected my process and now it is one of the easiest things to make.
How to make the perfect fried chicken:
Brine: Brining chicken before frying is must. Brining the meat beforehand produces juicier meat. You can make a salt brine like I do in my summer savory brined fried chicken, a beer brine or a buttermilk brine. If you are interested in the science behind it all, check out The Science of Brining by Cooks Illustrated.
The coating: seasoned flour is really all you need. I have made fried chicken by dipping it in egg and flour, only flour and by coating it in panko. Each of these techniques works well but sometimes, the easiest is the best. A simple seasoned flour is all you need to get the perfect crust on your fried chicken.
The frying technique: Fry the chicken covered. Trust me it works. First the chicken is cooked covered for 14 minutes, turning once halfway through. Then the lid is removed and the chicken is cooked until it is golden fried perfection. Cooking the chicken this way ensures that the chicken finishes cooking on the inside at the same time the outside is browned. This technique is the same technique that I use when I make my garlic fried chicken and it works perfectly every time.
Now, isn’t that a perfect piece of chicken?
I obviously recommend serving this Honey Fried Chicken right away because it’s best when it’s hot. And if you are looking for the perfect side to serve with it creamy mashed potatoes or macaroni and cheese are always winners!
Honey Fried Chicken
Honey Fried Chicken is a twist on everyone's favorite Southern Fried Chicken. A drizzle of honey is the perfect touch to crispy fried chicken.
Whisk together buttermilk, blackened seasoning and garlic cloves. Place chicken drumsticks in a resealable plastic bag and pour buttermilk mixture over the top. Seal and refrigerate for at least 4 hours.
Turn oven to warm setting or lowest possible setting. Cover a baking sheet with paper towels and place a cooling rack over the top.
Combine flour, paprika, granulated garlic, salt and black pepper together in a resealable plastic bag. Mix well. Dredge the chicken in the flour, coat well. Transfer to a plate and allow to set for 15 minutes.
Heat 1 inch of oil in a skillet over medium heat. Once oil has reached 350 degrees, cook chicken in oil, skin side down and cover for 6 - 7 minutes. urn the chicken and cook another 6 - 7 minutes. Remove the lid and cook an additional 2 - 4 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Sprinkle with salt. Place in the warmed oven to keep warm while you cook the remaining chicken.
Transfer chicken to a serving platter, drizzle with honey and serve immediately.
USDA recommends using cooked chicken within three to four days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.
In fact, eating leftover fried chicken cold or even room temperature is safe as long as it hasn't spent more than two hours in the "danger zone," which is the USDA's term for temperatures between 40°F and 140°F, when bacteria grow fastest.
Raw chicken lasts in the fridge for 1–2 days, while cooked chicken lasts 3–4 days. To detect if chicken has gone bad, check the “best if used by” date and look for signs of spoilage like changes in smell, texture, and color. Avoid eating spoiled chicken, as it can cause food poisoning — even if you cook it thoroughly.
I would toss it. Here is what the FDA says. Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you're keeping it hot or cold.
According to the USDA, cooked chicken will last three to four days in the refrigerator, and two to three months in the freezer. Eating cooked chicken after this point can result in foodborne illness — even at refrigerated temperatures, bacteria can still grow.
Those who eschewed heating up their chilled chicken in favor of chowing down right away would have seen how the chicken's breading remained crisp while the interior deepened in flavor. When fried chicken starts to cool down, the skin contracts and bonds itself to the meat.
The USDA guidelines state that cooked chicken is only good for 3-4 days when refrigerated. Can you eat rotisserie chicken cold? Yes, absolutely! Since rotisserie chicken is fully cooked and seasoned already, it can be eaten cold in many ways.
Whether you like them scrambled, poached or fried, they'll give you a good dose of zinc, which is also found in a lot of cold medicines, to snuff out your symptoms in record time.
Yes, you can reheat eggs. However, eggs can be cooked in several different ways and not all types of cooked eggs will warm up well. Hard-boiled eggs, both in and out of their shell, can be safely reheated. To do so, place them in a bowl, cover them with boiling water and let them stand for several minutes.
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Check if chicken is bad by smelling it – fresh chicken should have no strong odor. Look for pink color; if it's gray or dull, it may be spoiled. Feel the texture; slimy or sticky chicken is a sign of spoilage. Look for unusual discoloration, mold, or damaged packaging.
How long can you store chicken in your freezer? According to the USDA, frozen chicken will be "safe indefinitely" as long as you keep it continuously frozen (i.e., you're not unfreezing it and then re-freezing it because you didn't have a chance to cook or eat it).
How long does rotisserie chicken last in the fridge? Rotisserie chicken lasts for up to four days if cooked and stored correctly. Keep the chicken in an airtight container or zip-top bag, and do not consume leftover chicken if left at room temperature for an extended period of time (more than two hours).
According to the U.S. Department of Agriculture's (USDA) recommendations, leftover cooked chicken should be refrigerated at 40 F (or less) and used within 3 to 4 days. The USDA notes that while refrigeration slows bacterial growth, it does not stop it.
No more than 3–4 days. After this you run the risk of food poisoning! Now you can wrap it tin foil or place it in an airtight container, then freeze it if you wish to save for a later date. Just remember always practice good food safety.
Is It Safe to Reheat Fried Chicken? It should be! Reheating fried chicken is safe as long as it is cooked to an internal temperature of 165°F when it was first made. Additionally, if it wasn't left out at room temperature or in the "danger zone" (40°F to 140°F) for more than two hours, it's perfectly OK to reheat.
Bacteria can multiply rapidly at room temperature, leading to foodborne illnesses such as food poisoning [1]. Time and Temperature: Fried chicken can sit out for a maximum of 2 hours at room temperature or above 32°F (0°C) after preparation.
As a general rule, cooked chicken is usually safe to eat if stored properly for up to 3-4 days in the refrigerator. After six days, it's recommended to discard it to avoid any potential risk of foodborne illness.
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