Honey Chicken has the crispiest, most delicious coating ever! Chunks of chicken dipped in seasoned flour & buttermilk and then pan-fried to crispy chicken perfection. Cover the crispy honey chicken in a sweet homemade honey sauce and serve on rice!
All I can say about this crispy honey chicken is that You will need to make. It! Trust me. I usually don’t waste my time producing dishes which must be pan-fried in petroleum.
Because let’s be real, it is a great deal of effort to stand there, dredge the chicken, fry it up, and then remove it all and then do all that for three more batches while the kids are screaming on their hunger pains.
I promise that this one is worth all the”job” of dredging, skillet, moving, repeating and cooling. It is!
HOW DO I KNOW WHEN THE OIL IS READY?
An easy way to tell if the oil is willing to fry the chicken , have a wooden spoon and dip the end into oil. If there are bubbles that vigorously begin wrapped around the wooden spoon finish, then it’s ready.
In case the oil just kind of sticks and gently bubbles upthen it probably needs a couple more minutes.
HOW DO I KNOW WHEN THE CHICKEN IS DONE FRYING?
Each batch must just take about 5-7 minutes, and the crust must be a light, gold brown colour. The only right way to know if the chicken is done is by using a thermometer and ensuring the chicken is up to temperature, 165 levels.
MY TIPS FOR THIS HONEY CHICKEN RECIPE
- Prepare to get messy when Creating this! You will find a thick coating of the flour/buttermilk mixture in your fingers. Just wash it off between every batch.
- Make certain the oil is not turned to the highest heat setting; differently, it will splatter at you when you put the chicken in. When it will splatter, turn down the heat until you add more chicken.
- Turn on the exhaust fan above the stove when creating this to keep the”fried food” smell at bay.
- Start the sauce before you start cooking your first batch of poultry. The sauce is just fine simmering since the chicken finishes cooking. If it starts to get too thick, add 1-2 tbsp of water to thin it out.
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Please, if you recreate this Crispy Honey Chicken (Easy Chicken Recipe), don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Easy Baked Crack Chicken Breasts Recipe
- Grilled Pineapple Chicken (Paleo + Whole30)
- Chicken Burrito Bowls Recipe For Lunch
- Slow Cooker Honey Garlic Chicken
- Healthier Broccoli Chicken Casserole
- Bacon Avocado Chicken Salad with Lemon Vinaigrette
Crispy Honey Chicken (Easy Chicken Recipe)
- 1/2 cup Honey
- 2 tbsp low-sodium-soy-sauce
- 2 tbsp water
- 1/4 tsp sesame-oil
- 1 tbsp apple-cider-vinegar-or-rice-wine-vinegar
- pinch of red-pepper-flakes (optional)
- 1 tbsp cornstarch
- 1 tbsp water
- 3 large chicken-breasts about 1 1/2 lbs, cut into large bite-sized pieces
- 1 1/2 cups flour
- 1 tsp chili-powder
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp onion-powder
- 1 1/2 cups buttermilk
- canola-oil or vegetable-oil about 2″-3″ of oil in a skillet pan with sides
- Pour about 2-3 Of canola & vegetable oil into a large skillet with high sides. Switch The burner to medium-high heat and allow the oil get warm while you Prepare the sauce along with other ingredients.
Create the Honey Sauce
- In a saucepan over medium heat, soy sauce, add the honey, sesame oil, water, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.
- In a separate bowl-stir together the cornstarch and water. Set aside. Once the sauce is brewed slowly add the cornstarch mix, while whisking. Bring to a boil and then turn the heat down to low and let simmer for 10minutes.
- If the sauce Seems to be getting too thick (while you’re frying the chicken) subsequently add You don’t want the sauce Too thin because it is supposed to be a milder sauce. The sauce is just nice simmering on the stove while you’re frying the chicken batches.
- Add chili-powder, flour, coriander, cumin, and onion-powder into a bowl. Stir with a fork to combine. In a sperate-bowl, then add the buttermilk.
- Two bits of Chicken at one time, once in each hand (fingers), dip the chicken in the flour, then to the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken as needed. The chicken has to be cooked through and up to fever, 165 levels.
- Put the cooked chicken on a paper towel lined plate.
- Continue cooking the rest of the chicken in batches till done.
- Combine all of the cooked chicken into a large mixing bowl. Pour on the hot honey sauce gently mix together until all chicken pieces are coated.
- Serve with cooked rice and sliced green onions.