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My review
Honey Fried Chicken
SmKat
"This has been a favorite in my family for many years -- we first had it at a small restaurant in New England and wanted to try to make it ourselves. I think we came very close! Hope you enjoy it!"
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Ingredients
1 h 10 m servings 566 calsOriginal recipe yields 8 servings (8 pieces)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.
- In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.
- Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.
- Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 566 calories; 28.5 g fat; 42.2 g carbohydrates; 34.2 g protein; 97 mg cholesterol; 234 mg sodium. Full nutrition
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Reviews
Read all reviews 120154 Ratings
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Most helpful positive review
8/16/2001
OH MY GOD! This is so good. I love it. Just remember these hints: As the chicken cooks, it's gonna look like it burned, because the honey carmalizes. Also, don't let them sit around once you'ce ...
Most helpful critical review
4/1/2007
I was skeptical about this when I first read it, because I thought honey burns very quickly, but I decided to try anyways because I'm a big fan of adding sweetness to chicken/meat. However, I so...
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8/16/2001
OH MY GOD! This is so good. I love it. Just remember these hints: As the chicken cooks, it's gonna look like it burned, because the honey carmalizes. Also, don't let them sit around once you'ce ...
9/1/2003
Excellent! I used 8 boneless, skinless breasts cut in half length-wise. I sprayed a cookie sheet with oil and laid the pieces on there and sprinkled sesame seeds on top. Baked at 350º for 1 h...
4/1/2007
I was skeptical about this when I first read it, because I thought honey burns very quickly, but I decided to try anyways because I'm a big fan of adding sweetness to chicken/meat. However, I so...
12/1/2007
This recipe was awesome, and I used skinless boneless chicken breasts as some other people did the same thing and it turned out perfect. Just as you said, the honey DID caramelize, and my frien...
6/7/2005
I thought this recipe was great-with a few changes. I used chicken tenders, and coated them with honey in a dish along with a beaten egg to help the flour stick. Adding about a 1/2 teaspoon of c...
3/8/2000
I and my husband love it. But watch the amount of oil you use and watch closely. I ended up burning some of the chicken by to much oil and the oil being to hot But when you do it right it is ver...
3/8/2003
I think this dish turned out great. The chicken was crispy with a slightly sweet taste. I used boneless, skinless chicken breats and they came out a beautiful dark brown color. However, I cou...
2/19/2006
I've made this recipe twice and am very satisfied. It is a good base recipe, one to which could be added "personal flair."
11/20/2000
This recipe looks like it would be better than it actually turns out. You've got to totally dry each piece of chicken to get the honey to stick well. When you finally get it into the pan to fr...