Daniel Boone's Favorite Honey-Fried Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 17, 2011
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!
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Photo by gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA
Photo by Baking Nana
Reviewed: Aug. 2, 2011
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!
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Mar. 3, 2011
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.
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Photo by RMSR

Cooking Level: Intermediate

Living In: Pointe-Claire, Quebec, Canada
Reviewed: Sep. 26, 2009
Love this recipe. I always double the sauce to use over rice. I also cut up the chicken breast instead of using whole pieces.
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Reviewed: Jun. 16, 2009
Pretty good, and most people have the indgredients. Made extra sauce and served over rice.
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Home Town: Red Oak, Iowa, USA
Living In: Torrance, California, USA

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Reviewed: May 26, 2009
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.
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Cooking Level: Intermediate

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