Recipe by Laurie P.
"Sticky, sweet, tangy, and a little zippy if you prefer, this is a local favorite."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shortening, or as needed
cut up chicken pieces
salt and pepper to taste
Yummy! I just used oil instead of melted shortening, but followed the process perfectly. I added seasoned salt in the flour and no cayene (preference). LOVE the crispy-sticky honey on the cooked fried chicken. Cook the chicken until barely cooked so it doesn't over cook when you add honey and finish cooking.
First lt me tell you I am not a Southern cook - I don't fry chicken. That said, this is a solid recipe - if you don't like sweet sauce, don't make it. My hubby loved this. It reminded him of his mother's cooking. It was too sweet for me - but that is just my taste. The honey & vinegar glaze would be great on chicken wings or boneless wings (Is there really such a thing as boneless wings?) Why did I mark it down one star? It is messy, took longer than the stated time and the recipe really needs to have you dip the chicken into either buttermilk or egg wash prior to the flour dredge in order for the coating to stick. NOTE: Once you place the chicken in the oil - let it sit and cook until good and crispy before attempting to turn it. Otherwise the coating will fall off. Will I make this again - probably not. I am I glad I made it? You bet!
Love this recipe. I always double the sauce to use over rice. I also cut up the chicken breast instead of using whole pieces.
Pretty good, and most people have the indgredients. Made extra sauce and served over rice.
We LOVED this. I did opt out for the cayenne and used a little chili powder instead. I also added the s&p to my flour. My flour and coating stuck just fine. I did let the floured chicken sit for a few before adding it to the skillet. I didnt really following the frying steps. I just fried it like I normally would fry chicken, which is pretty much turn it once. Someone mentioned messy. I didnt find it extra messy to fix. You mix up the honey mixture and then pour it over the chicken. Easy peasy. DH said it is a keeper and I agree. Thanks for sharing!
Frying was an issue because you really have to wait until one side is really done before you flip it, otherwise you risk the coating breaking and falling off. The sauce was good, but the way the recipe goes it's messy. If there is a 'cleaner' way to do this while adding more 'zip' I'm down for trying this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Daniel Boone's Favorite Honey-Fried Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 134
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Chef John’s buttermilk fried chicken is impossibly crispy and tasty.
See how to make garlicky chicken breasts cooked chicken fried steak-style.
Watch how to make this top-rated classic.