OVEN FRIED CHICKEN WITH HONEY BUTTER SAUCE I
I've had this recipe for many years...not really sure where I found it though. This is a really delicious recipe that is quite messy so have plenty of napkins on hand! Enjoy!!
Provided by Dreamgoddess
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pour 1/2 c melted butter in a baking dish.
- Combine flour, paprika, salt and pepper.
- Dredge chicken pieces in the flour mixture.
- Put chicken pieces in the baking dish and turn to coat with butter.
- Cover and bake, meaty side down, at 400 degrees for 30 minutes.
- Combine 1/4 c melted butter, lemon juice and honey.
- After the chicken pieces have cooked for 30 minutes, turn the pieces over.
- Pour the sauce over the chicken.
- Bake uncovered for an additional 25-30 minutes or until chicken is done.
Nutrition Facts : Calories 798.5, Fat 52.1, SaturatedFat 26.8, Cholesterol 176.6, Sodium 677.2, Carbohydrate 60.5, Fiber 1.4, Sugar 35.4, Protein 25
FRIED CHICKEN WITH VIRTUE CIDER MICHIGAN HONEY BUTTER
Categories Apple Chicken Poultry Backyard BBQ Father's Day Fourth of July Picnic Potluck Super Bowl Winter Appetizer Dinner Lunch Side Brine Fry Kid-Friendly Quick & Easy
Number Of Ingredients 23
Steps:
- To brine the chicken, begin by combining 3/4 C kosher salt, 1/2 C sugar, 1/4 tsp red pepper flakes, and the lemon peel in a large pot and heat just until sugar dissolves, stirring occasionally
- Cut the chicken breast pieces in half so they're roughly the same size as the thighs; place chicken pieces in brine for 12-24 hours
- When ready to fry, remove chicken from brine and dry with paper towels
- For the dredge, mix flours, spices, 3 tsp kosher salt, and baking powder well
- To begin breading the chicken, divide dredge into two deep containers
- Pour buttermilk into a third container. Add paprika and salt
- Batter chicken pieces one at a time by dipping first in the flour mixture, then buttermilk
- Drip slightly, then coat in second dredge container (don't let it get too thick!)
- Rest on a plate while battering the rest of the chicken. Heat oil to 340 degrees F
- Fry the chicken in batches making sure the oil is at a constant 315-320 degrees F
- Place on a wire rack over a cookie sheet or paper towels to cool. Dust with paprika and salt
- To make the Virtue Cider Michigan Honey Butter, whip all ingredients together until aerated and fluffy. Serve room temperature with hot chicken
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