Get ready to have your mind blown – this Honey Fried Chicken with Hot Honey Sauce and Biscuits just may be the moistest, most delicious fried chicken recipe you’ve ever had. Served up with buttermilk biscuits and a sweet and spice Hot Honey Sauce, this is one recipe that is sure to impress.
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Honey Fried Chicken with Hot Honey Sauce and Buttermilk Biscuits: A Culinary Revelation
As a passionate food blogger, my kitchen has long been a place of constant experimentation, a vibrant laboratory where countless recipes come to life. Over the years, I’ve perfected many dishes and explored numerous culinary techniques. Yet, despite this extensive experience, there’s always been a natural tendency to lean into my comfort zone, to stick with familiar recipes and cooking methods that I know and trust. The allure of the new is strong, but the comfort of the familiar is often stronger.
However, true growth in the kitchen, much like in life, often requires stepping beyond what’s comfortable and embracing a new challenge. Recently, a remarkable cookbook landed in my hands, providing just the inspiration needed to do precisely that. It wasn’t just about trying a new dish; it was about mastering a technique that had always seemed intimidating: deep-frying chicken from scratch. This journey led me to create what I can confidently say is the most incredibly moist and delicious homemade fried chicken I have ever tasted, perfectly complemented by a sweet and spicy hot honey sauce and fluffy buttermilk biscuits. This is more than just a meal; it’s an experience that truly impresses.
Discovering the World of Fried Chicken Through Rebecca Lang’s Cookbook
My culinary adventure into the realm of perfectly crispy, homemade fried chicken began with Rebecca Lang’s acclaimed cookbook, simply titled Fried Chicken. This wasn’t merely a collection of recipes; it was a comprehensive homage to this Southern classic, packed with over sixty unique and enticing variations. For anyone who adores fried chicken, this book is nothing short of a dream come true.
Despite my love for fried chicken, I had never dared to deep-fry it at home. The process seemed complex, messy, and frankly, a bit daunting. Another unexplored territory for me was cutting a whole chicken into individual pieces, a skill that felt reserved for professional butchers or seasoned home cooks. Rebecca Lang’s book, with its clear instructions and inviting recipes, provided the perfect push to overcome these long-standing hesitations. It allowed me to venture outside my culinary comfort zone and tackle two new, initially intimidating, kitchen tasks.
A Cookbook Designed to Inspire Culinary Exploration
Flipping through the pages of “Fried Chicken,” I was immediately struck by the sheer diversity and deliciousness of the recipes. The task of choosing just one to begin with was surprisingly difficult; every page presented another tempting option. Unable to make a decision on my own, I even turned to my community on Snapchat, allowing them to vote for my first fried chicken foray. Their collective wisdom led me to the Honey Fried Chicken with Hot Honey Sauce and Biscuits – a choice that proved to be an absolute triumph! This initial success has undeniably opened up a new chapter in my cooking journey. Now that I’ve experienced the unparalleled taste and satisfaction of truly homemade deep-fried chicken, I can guarantee that many more delectable recipes from this book will be making their way out of my kitchen.
“Fried Chicken” by Rebecca Lang: An Honest Review for Home Cooks
For those of you considering this fantastic addition to your cookbook collection, here’s a breakdown of what makes it special:
- Visual Appeal: The book contains a respectable number of high-quality photographs. While not every single recipe is pictured, the images provided are beautifully styled and serve as excellent inspiration and guidance.
- Recipe Difficulty: I would categorize the recipes in this book as ranging from medium to challenging. Deep-frying chicken is a technique that requires attention to detail and a good understanding of oil temperature and safety. It might not be the ideal starting point for an absolute beginner, but for cooks looking to expand their skills and take on a rewarding challenge, Rebecca Lang’s instructions are clear and empowering.
- Ingredient Accessibility: The majority of ingredients featured throughout the book are straightforward to find at most standard grocery stores. There are a few instances where a more specialized item might be called for, but these are generally easy to source from a larger supermarket or online.
Next on My Fried Chicken Wishlist:
The variety within “Fried Chicken” means there’s always something new to try. Here are some recipes I’m particularly excited to explore:
- Cornmeal-Crusted Chicken with White Barbecue Sauce: A delightful Southern pairing.
- Creole Chicken and Buttermilk Waffles: The ultimate comfort food fusion.
- Pineapple Chicken with Pineapple Salsa: A vibrant, sweet, and tangy combination.
- Brazilian Fried Chicken: An exciting international twist on a classic.
- Denise’s Corn Flake Chicken: A nostalgic recipe promising ultimate crunch.
- Lemon Fried Chicken: A bright, citrusy, and refreshing take.
- Mexican Lime Fried Chicken Tacos: A creative and flavorful taco night upgrade.
- Coca-Cola Slathered Wings: Intriguing and undoubtedly delicious sticky wings.
If you’re ready to dive into the world of extraordinary homemade fried chicken, you can find Fried Chicken by Rebecca Lang available on Amazon.
The Ultimate Honey Fried Chicken Experience: A Culinary Masterpiece
Let me tell you, this isn’t just another fried chicken recipe; it’s *the* fried chicken. The kind that elicits an “oh my goodness” reaction with every single bite. The very first taste instantly confirmed that all the effort was more than worth it. My initial apprehension about deep-frying and cutting a whole chicken completely melted away, replaced by pure culinary bliss. But to truly appreciate this masterpiece, let’s start from the very beginning of its creation.
Mastering the Art of Cutting a Whole Chicken
Rebecca Lang’s cookbook thoughtfully begins by discussing the advantages of cutting your own chicken, emphasizing how it contributes to both freshness and even cooking. While I grasped the theory, the practical aspect of it always felt like a daunting task. Honestly, when I went grocery shopping for this recipe, my initial plan was to simply buy pre-cut chicken pieces to avoid the unknown. However, fate had other plans; the store had no pre-cut options that day. Taking a deep breath, I decided it was time to don my “chef’s hat” and tackle this skill head-on.
The book provides a useful photo illustrating the ideal cuts, but I soon realized I needed more granular, step-by-step guidance. A quick search led me to a YouTube video demonstrating the technique, but trying to follow a fast-moving video while simultaneously wielding a knife and navigating a whole chicken proved to be quite the challenge. My kitchen counter quickly became a scene of culinary chaos, with chicken pieces in various, shall we say, “artistic” shapes. One breast piece surprisingly ended up boneless, and I even managed to crack a bone in one of the legs. Despite the initial mess and the less-than-perfect aesthetic of my cuts, a profound sense of accomplishment washed over me. It was far from easy, but I had successfully done it. And to my own surprise, I would absolutely attempt it again, confident that with each practice, my chicken butchery skills will only improve.
The Secret to Unrivaled Moistness: Brining and Perfect Coating
The exceptional quality of this Honey Fried Chicken recipe largely stems from its crucial brining process. The chicken is submerged in a flavorful brine for a generous six hours, a step that I believe is paramount to achieving its unparalleled moistness and tenderness. This brine not only infuses the chicken with deep flavor but also ensures that every single bite is incredibly juicy, a true hallmark of outstanding fried chicken.
Following the brine, the chicken undergoes a distinctive double-dredging technique. First, each piece is coated in a seasoned all-purpose flour mixture. Then, it’s dipped into a luscious blend of half-and-half and honey, which serves as a sweet adhesive. Finally, it’s coated once more in a different flour mixture, this one enriched with cornstarch and Herbs de Provence. This meticulous layering creates an unbelievably crispy, golden-brown crust that perfectly seals in all the succulent juices, offering a delightful textural contrast to the tender meat beneath. The subtle sweetness from the honey integrated into the coating adds a layer of depth and uniqueness that truly sets this recipe apart.
A note on the Herbs de Provence: while this aromatic blend contributes a lovely, complex flavor, I personally found the recommended amount to be quite strong, giving the chicken a slightly more floral note than I typically prefer in savory dishes. If you share this preference, I highly recommend reducing the quantity of Herbs de Provence by at least half on your first attempt. However, if you are a fan of pronounced herbal and floral undertones, you will likely adore the delicate complexity it brings to the chicken.
As the chicken sizzled in the hot oil, gradually turning a deep, inviting brown, a moment of doubt crept in – had I overcooked it? But as each perfectly golden piece emerged from the fryer and rested on the wire rack, my concerns vanished. Upon cutting into it, the juices ran clear, and the meat was impeccably cooked: tender, moist, and absolutely flawless beneath its glorious, crunchy exterior.
The Perfect Accompaniments: Hot Honey Sauce and Fluffy Biscuits
What truly elevates this Honey Fried Chicken from merely delicious to utterly unforgettable are its perfectly paired accompaniments. A generous drizzle of the homemade Hot Honey Sauce is an absolute must. This tantalizing sauce delivers a sublime sweet-and-spicy kick that perfectly complements the richness of the fried chicken. The vibrant heat and honeyed sweetness create an exhilarating flavor balance that keeps you coming back for more, enhancing every bite.
And the meal doesn’t end there! This impressive dinner is elegantly rounded out with freshly baked, fluffy Buttermilk Biscuits. These tender, flaky biscuits are ideal for soaking up any extra hot honey sauce or simply enjoying on their own as a comforting side. Together, the crispy, moist chicken, the electrifying hot honey sauce, and the soft buttermilk biscuits create a harmonious and undeniably impressive Southern-inspired feast that is perfect for any occasion, from a casual family dinner to a special gathering.
In conclusion, this Honey Fried Chicken recipe from Rebecca Lang’s “Fried Chicken” cookbook has not only significantly expanded my repertoire of cooking techniques but has also firmly convinced me of the immense rewards of deep-frying chicken at home. While it may not become a weekly ritual, I am absolutely certain that I will be firing up the fryer again to recreate this phenomenal, mind-blowing dish!
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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:
**For an extra golden finish, you may brush the biscuits with a little heavy cream before baking.
Recipe Source: Fried Chicken by Rebecca Lang
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Disclosure: I received a copy of “Fried Chicken” from Blogging for Books in exchange for this review; however, all opinions expressed are entirely my own. This post contains affiliate links. Should you choose to purchase an item through an Amazon link on this page, Taste and Tell may receive a small commission at no extra cost to you. Your support helps keep this blog running – thank you!