Crispy Honey-Glazed Fried Chicken

 How to make a quick and easy Crispy Honey-Glazed Fried Chicken

Crispy Honey-Glazed Fried Chicken:-

I love this honey crispy fried chicken. It's easy and you can make hundreds of different types of crispy honey glazed fried chicken with this base. This is a crunchy honey fried chicken. Once you've written this recipe (you'll save it after a few rounds), you'll bake things that look and taste as if they were from a fancy dish.


This cake base absorbs moisture from fruit, sundae, liquor and syrup well. As you can see from Crispy Honey-Glazed Fried Chicken, I'm a fan of crispy honey-fried chicken.


Over the years, I've tried countless different ways to make crunchy honey fried chicken, and this is the best foolproof chicken bacon pesto bomb I've ever tried.

 Ingredients

8 servings

       2 tablespoons of salt

       3 tablespoons black pepper

       2 tablespoons onion powder

       2 tablespoons garlic powder

       3 tablespoons of paprika

       2 tablespoons ground cumin

       2 tablespoons of dried oregano

       2 teaspoons cayenne powder

       3 cups all-purpose flour (375 g)

       4 bone-in chicken thighs, skin on

       4 bone-in chicken thighs, skin on

       3 cups of yogurt (720 ml)

       Peanut or vegetable oil for frying

       honey to serve 

Prepare:-

    In a medium bowl, add salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne pepper and mix until combined. In another medium bowl, mix half of the spice mixture with the flour, stirring until the spices are evenly distributed.

    Add the chicken to a large bowl and sprinkle with the rest of the seasoning mixture. Mix until all chicken pieces are evenly coated.
    Pour the milk over the chicken and stir until the remaining spices from the chicken mix with the milk to form a light orange color. Marinate the chicken in the refrigerator for two hours or overnight.

    Heat the oil to about 325°F (160°C) in a large cast iron skillet.
    Dip each piece of chicken in the flour, discarding any excess. Dip it again in the milk mixture and then again in the flour. Make sure to get rid of excess flour or it will burn while frying.

    Fry 3-4 chicken pieces at a time, turning them occasionally. Cook for 10-12 minutes, until golden brown and crunchy, and internal temperature reaches 165°F (75°C). Place the cooked chicken pieces on a wire rack to allow the excess oil to drain.

Sprinkle the chicken with honey and then serve.