Daniel Boone's Favorite Honey-Fried Chicken

Daniel Boone's Favorite Honey-Fried Chicken

Laurie P. 0

"Sticky, sweet, tangy, and a little zippy if you prefer, this is a local favorite."
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40 m servings 306 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees F (175 degrees C). Whisk together the honey and white vinegar; set aside. Whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
  2. Season the chicken pieces with salt and black pepper. Roll chicken in the flour mixture to coat evenly; shake off excess. Place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. Turn the chicken pieces over and brown on the other side.
  3. Reduce heat to low. Cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  4. Remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes. Pour off most of the shortening. Pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.



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 coo...

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 ...

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...

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...