A sweet-sour honey marinade flavors this juicy fried chicken. Honey and vinegar get together in the marinade for the chicken, and then it’s coated in a buttermilk batter and deep-fried to golden brown perfection.
A drizzling of the hot boiled marinade finishes the fried chicken perfectly. This is a tasty change of pace from the everyday fried chicken, and it is delicious with rice, potatoes, or noodles.
Add some Asian chili garlic paste (sambal) to the marinade for a bit of heat, and feel free to reduce the amount of cayenne pepper in the breading mixture.
When it comes to chicken there just isn’t anything more delicious than a juicy, crusty piece of finger-licking good fried chicken. It might seem intimidating to fry your own chicken, but it’s actually pretty straightforward and it puts grocery store and fast food fried chicken to shame. If you have a thermometer for the oil and a timer, you can produce fail-proof fried chicken. If you’ve ever wanted to make your own fried chicken, now is the time to try!
DO I HAVE TO USE CORNSTARCH? CAN I REPLACE THE FLOUR?
Cornstarch is one of our recommended ingredients for the crispiest fried chicken. Cornstarch is often used in Asian fried chicken recipes. The combination of the flour with cornstarch produces the crispiest result. You can replace all of the flour with cornstarch, or you can try using a similar non-gluten based flour or flour blend in place of traditional all-purpose flour.
1 whole chicken, cut into pieces
1 tablespoon of Kosher salt
1/2 tablespoon of fresh back pepper
1 packet of Sazon seasoning
1/2 tablespoon of granulated garlic powder
the zest of 2 lemons
6 to 8 cups of vegetable or canola oil
1/2 cup of buttermilk
3 cups of all purpose flour
1 1/2 cups of cornstarch
1/2 cup of honey
the juice of 2 lemons
1 lemon sliced
fresh cracked black pepper
Season the chicken liberally with salt, pepper, Sazon, lemon zest and garlic powder. Then, in a large bowl combine the flour and cornstarch.
Allow the chicken to marinate for at least a half hour. Meanwhile, add the oil to a skillet or deep pot and get it hot – about 365 degrees.
In the same bowl as the chicken, add the egg and buttermilk and combine well.
Then, dredge each piece of chicken in the cornstarch & flour mixture and shake off the excess. Then, drop each piece of chicken into the oil and fry until golden brown. Drain on paper towels to remove excess oil.
To make the glaze, add the honey, lemon juice, sliced lemons, and black pepper to a pot and bring to a boil. Then, pour over the cooked chicken and enjoy.