Sticky, sweet, tangy, and a little zippy if you prefer, this is a local favorite.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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).

  • 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.

Nutrition Facts

306 calories; 14.9 g total fat; 58 mg cholesterol; 55 mg sodium. 22.9 g carbohydrates; 19.7 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2009
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. Read More
(14)
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/27/2009
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. Read More
(14)
Rating: 5 stars
05/27/2009
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. Read More
(14)
Rating: 4 stars
08/03/2011
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! Read More
(9)
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Rating: 5 stars
09/29/2009
Love this recipe. I always double the sauce to use over rice. I also cut up the chicken breast instead of using whole pieces. Read More
(8)
Rating: 4 stars
06/17/2009
Pretty good and most people have the indgredients. Made extra sauce and served over rice. Read More
(7)
Rating: 5 stars
08/22/2011
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! Read More
(6)
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Rating: 4 stars
08/05/2011
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. Read More
(5)