Sweet Spicy Glazed Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
3 chicken breasts, cut in half sideways and trimmed
02 -
¾ teaspoon table salt
03 -
1 cup buttermilk
→ Hot Honey Sauce
04 -
¼ cup melted butter
05 -
¼ cup honey
06 -
1 tablespoon smoked paprika
07 -
¾ teaspoon cayenne pepper
08 -
½ teaspoon garlic powder
09 -
¼ teaspoon table salt
→ Chicken Breading
10 -
¾ cup regular flour
11 -
¾ cup panko crumbs
12 -
2 teaspoons garlic powder
13 -
¾ teaspoon smoked paprika
14 -
¾ teaspoon baking powder
15 -
½ teaspoon black pepper
16 -
Canola oil for frying
# Instructions:
01 -
Sprinkle salt on both sides of your chicken pieces. Put them in a big bowl with buttermilk, making sure they're all covered. Let them sit for 30 minutes on the counter or 2-4 hours in the fridge (take them out 30 minutes before cooking).
02 -
Stir all the sauce stuff together in a small bowl until everything's mixed well. Put it aside for later.
03 -
Mix all the breading ingredients in a flat dish. Set it aside.
04 -
Grab each chicken piece from the buttermilk with tongs, letting extra liquid drip off. Roll it in the breading mix, pushing gently so it sticks. Put it on a rack and do the same with the rest. Wait 5 minutes before you start frying.
05 -
Pour canola oil about ½-¾ inch deep in a big, deep frying pan (cast iron works best) and turn heat to medium-high. To check if it's hot enough, drop in a crumb – it should sink then float up and bubble a lot.
06 -
Cook 3 chicken pieces at once for 4-6 minutes on each side until they're golden and crunchy. Move them to a wire rack over some paper towels. Then cook the rest of the chicken.
07 -
Brush at least 1 tablespoon of your spicy honey sauce on each piece of chicken. Serve right away while they're still hot and crispy.
# Notes:
01 -
If your chicken isn't even, flatten it a bit for more consistent cooking.
02 -
Soaking in buttermilk makes the chicken tender and helps the coating stick better.
03 -
Want more kick? Just add extra cayenne to your sauce.