#Crispy #Honey #Chicken
Honey Chicken has the crispest and most delicious coating of all time! Chicken pieces dipped in seasoned flour and buttermilk, then seared to perfection crispy chicken. Cover the crispy honey chicken in a sweet homemade honey sauce and serve over rice!
HONEY CHICKEN
All I can really say about this crispy honey chicken is you. Need. AT. Make. He! Believe me. I don't usually waste my time making dishes that need to be sautéed in oil.
Because let's be real, it's a lot of work to sit there, flirt with the chicken, fry it, then take it all out and do it all for 3 more batches while the kids are screaming from their hunger pangs.
I promise this one is worth all the "work" of dredging, frying, moving, cooling and repeating. It really is!
How to make crunchy chicken with honey
Start by preparing all of your ingredients. That way, when it comes time to fry the chicken and make the sauce, you don't spend that time collecting all the stuff and cutting the chicken.
Start by pouring 2 ″ -3 ″ of vegetable or canola oil into a large pot on the high sides. It takes several minutes for the oil to warm up, so start first. Do not light the burner on high, instead of making it on medium-high and let it slowly return to temperature, otherwise it will spread oil everywhere when you put the chicken in it later.
Cut boneless, skinless chicken breasts into bite-size pieces. Place them in a bowl and sprinkle with salt and pepper if desired.
In a bowl, combine the ingredients for the flour dredger. All purpose flour, chili powder, cumin, onion powder and coriander.
In another bowl, measure 1 1/2 cups buttermilk.
Add all the ingredients (except the cornstarch / water) for the honey sauce in a saucepan and leave it on a burner (not lit) so that it is ready to use.
Two pieces of chicken at a time (one in each hand) and coat each piece in the flour mixture, dip it in the buttermilk, then put it back in the flour. Place in hot oil and repeat about 4 to 5 more times for the first batch. Each batch should contain approximately 14 pieces. The recipe will take around 3-4 lots to finish them all. If you use a large pan, you can obviously fit more than the 14 pieces of chicken. It doesn't have to be exact, it's not enough to overload the pan.
Using tongs, remove the crispy chicken from the pan and place it on a plate lined with paper towel. Let drain and cool while the next batch cooks. Put the chilled, crispy chicken in a large bowl so that the next batch can go on the paper towels.
While the chicken cooks, bring the honey sauce to the boil, once the boil add the cornstarch and water and bring to the boil. Once at the boil, cook for about 10 minutes, then reduce the heat and simmer. If it gets too thick, add 1 to 2 tablespoons of water to thin it out.
When all the chicken has cooled, pour the sauce over the chicken and stir very gently to mix. Serve with cooked white rice and green onions.
