The Ultimate Honey Fried Chicken with Hot Honey Sauce & Fluffy Buttermilk Biscuits
Prepare for a culinary revelation! This Honey Fried Chicken, complete with a tantalizing Hot Honey Sauce and classic Buttermilk Biscuits, isn’t just a meal; it’s an experience. We’re talking about the crispiest exterior giving way to unbelievably moist, tender chicken, all elevated by a sweet and spicy kick. This isn’t just a recipe; it’s a testament to the magic that happens when comfort food meets sophisticated flavors, promising to impress even the most discerning palates.
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Embarking on a Fried Chicken Adventure: A Culinary Journey
As a seasoned home cook and a dedicated food blogger, my kitchen has seen countless recipes come and go. Over the years, I’ve developed a certain comfort zone, sticking to techniques and dishes I know intimately. While I’m always on the hunt for new inspiration, there’s a natural inclination to stay within familiar territory. However, every now and then, a recipe or a cookbook comes along that dares you to step outside your culinary comfort zone and truly challenge yourself.
This was precisely the case with Rebecca Lang’s “Fried Chicken” cookbook. The mere thought of deep-frying chicken at home, let alone butchering a whole bird myself, was a prospect that filled me with a mixture of excitement and trepidation. Yet, the promise of the perfect fried chicken was too alluring to resist. It was time to go big or go home, and this recipe absolutely delivered, opening up a whole new world of home-cooked deliciousness.
A Deep Dive into Rebecca Lang’s “Fried Chicken” Cookbook
“Fried Chicken” by Rebecca Lang is an absolute treasure trove for anyone who loves fried chicken. Boasting over sixty unique fried chicken recipes, this book is more than just a collection; it’s an education. For someone like me, who had never ventured into deep-frying chicken at home or even cut up a whole chicken before, this book served as an invaluable guide, pushing me to conquer these previously daunting culinary feats.
The variety of recipes within its pages is truly astounding, making it incredibly difficult to choose just one to try first. I even consulted my followers on social media to help me narrow down the options, and they certainly picked a winner with this Honey Fried Chicken recipe! This initial success has sparked a new passion in my kitchen; now that I’ve discovered the unparalleled deliciousness of homemade fried chicken, I’m eager to explore many more recipes from this fantastic book.
Cookbook Highlights: A Detailed Review
- Number of Photos: While not every single recipe is accompanied by a photo, the book features a decent and helpful selection of high-quality images that inspire and guide you through various preparations.
- Difficulty Level of Recipes: The recipes generally range from medium to hard. Deep-frying chicken, particularly for the first time, can be intimidating. It requires attention to detail, temperature control, and a certain level of confidence in the kitchen. This isn’t necessarily a beginner’s cookbook in terms of technique, but it provides excellent instruction for those willing to learn and grow their skills.
- Availability of Ingredients: Most ingredients are readily available at your local grocery store. However, a few recipes might call for specialized items, making the overall ingredient availability easy to medium.
Recipes Calling My Name: Future Culinary Adventures
Beyond the Honey Fried Chicken, several other recipes from Rebecca Lang’s book have caught my eye, promising exciting new flavors and techniques to explore:
- Cornmeal-Crusted Chicken with White Barbecue Sauce: A Southern classic with a unique twist, promising a delightful texture and tangy sauce.
- Creole Chicken and Buttermilk Waffles: The ultimate sweet and savory combination, a brunch or dinner sensation.
- Pineapple Chicken with Pineapple Salsa: An intriguing tropical take on fried chicken, perfect for a summer gathering.
- Brazilian Fried Chicken: A chance to explore international flavors and seasonings.
- Denise’s Corn Flake Chicken: A nostalgic, crunchy favorite with a promise of childhood comfort.
- Lemon Fried Chicken: Bright and zesty, offering a lighter, refreshing flavor profile.
- Mexican Lime Fried Chicken Tacos: A fusion dish that sounds incredibly flavorful and fun.
- Coca-Cola Slathered Wings: An innovative and sticky-sweet indulgence that’s sure to be a crowd-pleaser.
You can purchase the “Fried Chicken” cookbook on Amazon and start your own delicious journey.
My First Foray into Homemade Honey Fried Chicken
Oh, this chicken, my friends. This chicken! It was truly one of the most sublime fried chicken experiences I’ve ever had, homemade or otherwise. But let me take you back to the beginning of this delightful culinary adventure.
Conquering the Whole Chicken
Rebecca Lang’s cookbook wisely begins with a discussion on the advantages of cutting up your own chicken. This was a skill I had never attempted and, frankly, found quite intimidating. On my shopping trip, I fully intended to buy pre-cut chicken, but fate intervened – the store was out! Taking a deep breath, I decided it was time to put on my “big girl pants” and tackle the whole bird. While the book provides a helpful photo of the finished pieces, the step-by-step instructions for the actual cutting process were a bit sparse. I resorted to a YouTube video, which, while useful, moved at a pace far quicker than my novice hands could follow! In the end, my kitchen looked like a chicken explosion, and my pieces weren’t the prettiest – one breast lacked a bone entirely, and I accidentally broke a leg bone. However, a profound sense of accomplishment washed over me. It wasn’t easy, but I did it, and I’m confident that with practice, I’ll become a pro. I would absolutely do it again!
The Secret to Unrivaled Moistness: Brining
The recipe calls for brining the chicken for a full six hours, and I believe this step is the absolute key to its incredible moistness. The brine infuses the chicken with flavor and helps it retain moisture during the frying process, resulting in exceptionally tender meat.
The Art of the Crispy Coating
After brining, the chicken undergoes a meticulous triple-dredging process. First, it’s coated in a seasoned flour mixture, then dipped into a blend of honey and half-and-half, and finally, coated once more in a different herbed flour mixture. This multi-layered approach is what creates that gloriously crispy, golden-brown crust that shatters with every bite, encapsulating the juicy meat within.
A note on the seasoning: The recipe calls for Herbs de Provence in the final flour mixture. While it added an interesting floral hint, I personally found it a bit too prominent for my taste. Next time, I would reduce the amount of Herbs de Provence by at least half, or even substitute it with a different herb blend that leans less floral, depending on my preference. However, if you are a fan of those fragrant, floral notes, you might find the original amount perfectly delightful.
Perfect Frying Every Time
Deep-frying can feel daunting, but maintaining the correct oil temperature is crucial. I aimed for a consistent temperature between 325ºF and 335ºF, initially setting my fryer to 340ºF to account for the temperature drop when adding the cold chicken. It’s important to fry in batches to avoid overcrowding the pot, which can lower the oil temperature too much and result in greasy, soggy chicken. The larger pieces went in first, followed by the smaller ones, ensuring even cooking. Despite the chicken turning a deep, rich brown (which initially made me fear overcooking), it was absolutely perfectly cooked through, with clear juices running, indicating doneness.
The Unforgettable Result
The outcome was nothing short of spectacular: chicken that was incredibly crispy on the outside, wonderfully moist and tender on the inside, with a subtle sweetness from the honey in the coating. To take it to the next level, a generous drizzle of the spicy Hot Honey Sauce is absolutely essential. The sweet heat perfectly complements the savory chicken, creating a symphony of flavors that is truly addictive.
The Perfect Pairing: Buttermilk Biscuits
No fried chicken feast is complete without the perfect accompaniment, and these fluffy buttermilk biscuits fit the bill beautifully. Served warm, with their tender, flaky layers, they provide a comforting counterpoint to the richness of the chicken and the kick of the hot honey sauce. Together, they create a meal that feels both indulgent and deeply satisfying – truly what I call dinner.
This Honey Fried Chicken recipe has undoubtedly convinced me to embrace home frying. While it might not become a weekly affair, I can guarantee that fried chicken will be making many more appearances in my kitchen!
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Honey Fried Chicken with Hot Honey Sauce and Biscuits
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Ingredients
Honeyed Fried Chicken
- 3 cups water
- 2 tablespoons plus 2 teaspoons salt
- 1/2 cup turbinado sugar
- 2 cups ice
- 1 chicken about 4 lbs 8 oz, cut into 10 pieces
- vegetable oil for frying
- 4 cups all-purpose flour
- 2 teaspoons freshly ground pepper
- 1 cup half-and-half
- 1/3 cup honey
- 1 cup cornstarch
- 2 tablespoons herbs de Provence*
Buttermilk Biscuits
- 1 1/2 to 2 1/2 cups self-rising flour
- 1/4 cup vegetable shortening
- 2/3 cup buttermilk
- 1/4 cup heavy cream
Hot Honey Sauce
- 1/4 cup honey
- 1 teaspoon hot sauce such as Tabasco
- 1/4 teaspoon dried crushed red pepper
Instructions
To make the chicken:
- Combine the water, 2 tablespoons of the salt and the sugar in a saucepan over medium heat. Stir until the salt and sugar have dissolved. Remove the pan from the heat and allow to cool. Add the ice. Place the chicken in a large ziplock bag, then pour the brine over it. Seal the bag and refrigerate for 6 hours.
- Remove the chicken from the brine and discard the brine.
- Heat 3 inches of oil in a deep fryer or a large, deep Dutch oven or stockpot to 340ºF. Place a wire rack over a baking sheet and set aside.
- In a medium bowl or a shallow dish, combine 2 cups of the flour, the remaining 2 teaspoons of salt and the pepper. In another bowl, whisk together the half-and-half and the honey. In a third bowl, whisk together the remaining 2 cups flour, cornstarch and herbs de Provence.
- Dredge each piece of chicken in the first flour mixture, followed by the milk and honey, then into the herbed flour. Place each piece on a clean baking sheet. Depending on how big your fryer is, you may have to work in batches to avoid crowding the pot. Place the larger pieces of chicken in the fryer and fry for 2 1/2 to 3 minutes. Add the remaining pieces of chicken and continue to fry for about 14 more minutes, or until the juices from the chicken run clear. Try to retain a frying temperature of 325ºF to 335ºF. When the chicken is done, place on the wire rack to drain.
- Serve the chicken with the biscuits and the hot honey sauce.
To make the biscuits:
- Preheat the oven to 450ºF.
- Place 1 1/2 cups of the flour in a large bowl. Add the shortening, and use your fingers to break it up and distribute it through the flour. Pour in the buttermilk and the heavy cream and stir just until incorporated.
- Sprinkle about 1/4 cup of the flour on a counter or work space. Turn the dough out onto the counter. Using floured hands, knead the dough by folding it over and pressing it down. Continue to add flour as needed, 1 tablespoon at a time, until the dough is smooth and not sticky.
- Pat the dough into a 3/4-inch thick disc. Cut biscuits with a 2-inch cutter, pressing straight down and not twisting. Combine the scraps and pat into a 3/4-inch thick disc and cut into biscuits.
- Place the biscuits on an ungreased light metal baking sheet, with their sides touching. **
- Bake the biscuits for 16-18 minutes, or until lightly browned.
To make the Hot Honey Sauce
- Combine the honey, hot sauce and red pepper in a small bowl and whisk to combine. Cover and store at room temperature for up to 1 day.
Recipe Notes:
**I brushed my biscuits with a little bit of cream before baking.
Recipe Source: Fried Chicken by Rebecca Lang
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I received this book from Blogging for Books for this review, but all opinions are my own. This post contains affiliate links. If you purchase an item from Amazon from the link, Taste and Tell receives a small commission. Thank you for supporting Taste and Tell through your purchases!