Hot honey fried chicken combines two beloved culinary traditions: the crispy, seasoned perfection of Southern fried chicken and the sweet-heat kick of hot honey. This dish has gained popularity for good reason, the contrast between the crunchy exterior, juicy meat, and that sticky-spicy glaze creates an irresistible flavor experience.
Recette de poulet frit au miel chaud
4
portions30
minutes25
minutes552
kcal5
heures20
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- For the chicken:
8 8 chicken pieces
480 ml 2 tasse buttermilk
60 ml 1/4 tasse hot sauce
1 cuillères à soupe 1 cuillère à soupe sel casher
1 cuillères à café 1 cuillère à café poivre noir
300 g 2 1/2 tasse farine
60 g 1/2 tasse amidon de maïs
1 cuillères à soupe 1 cuillère à soupe ail en poudre
1 cuillères à soupe 1 cuillère à soupe poudre d'oignon
2 cuillères à café 2 cuillère à café paprika
1 cuillères à café 1 cuillère à café poivre de Cayenne
1 cuillères à café 1 cuillère à café thym séché
Vegetable or peanut oil for frying
- For the hot honey drizzle:
180 ml 3/4 tasse hot honey
1 cuillères à soupe 1 cuillère à soupe beurre
1 cuillères à café 1 cuillère à café vinaigre de cidre de pomme
Equipement
Grand bol à mélanger- Fouet
- cast iron skillet
- Grille de refroidissement
- Feuille de cuisson
- pinces
- serviettes en papier
- Casserole
- Pinceau à pâtisserie
Directions
- Combine the buttermilk, hot sauce, 1 tablespoon salt, and 1 teaspoon black pepper in a large bowl, whisking until well mixed.
- Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.
- In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, and dried thyme. Mix thoroughly.
- Remove each piece of chicken from the buttermilk mixture, letting excess drip off, then dredge in the flour mixture, pressing firmly to ensure a good coating.
- Place the coated chicken on a wire rack and let rest for 15 minutes. This helps the coating adhere to the chicken.
- Pour oil into your cast iron skillet or Dutch oven to a depth of about 1½ inches. Heat over medium-high heat until the oil reaches 350°F (175°C).
- Carefully place 3-4 pieces of chicken into the hot oil, skin side down first. Do not overcrowd the pan.
- Fry the chicken for 7-8 minutes on each side, maintaining an oil temperature between 325°F-350°F (163°C-175°C), until golden brown and the internal temperature reaches 165°F (74°C) for white meat or 175°F (80°C) for dark meat.
- Transfer the fried chicken to a wire rack set over a baking sheet lined with paper towels to drain excess oil.
- While the last batch of chicken is frying, warm the store-bought hot honey and butter in a small saucepan over low heat, just until the butter melts. Stir in the apple cider vinegar if using.
- Once all the chicken has been fried, brush each piece generously with the warmed hot honey mixture while still hot.
- Allow the chicken to rest for 5 minutes before serving to let the honey glaze set slightly.
- Serve warm with additional hot honey on the side for extra drizzling.
Notes
- For extra crispiness, double-dredge your chicken: after the first coating, dip it back in the buttermilk, then coat again with the flour mixture.
