Fried chicken with honey
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 1604, total fat 122 G., saturated fats 17 G., proteins 55 G., carbohydrates 74 G., fiber 2 G., cholesterol 189 mg, sodium 1352 mg, sugar 33 G.
Calories 1604, total fat 122 G., saturated fats 17 G., proteins 55 G., carbohydrates 74 G., fiber 2 G., cholesterol 189 mg, sodium 1352 mg, sugar 33 G.
Before frying, the chicken is marinated in spiced sour milk, resulting in a juicy and tender texture. As soon as you remove the fried chicken from the fryer, drizzle it with honey. The sweetness combined with the savory crust elevates the chicken's flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 chickens, 1.8 kg each, cut into 10 pieces (2 legs, 2 thighs, 4 breasts and 2 wings)
- 4 cups of sour milk or kefir
- 1 and 3/4 tbsp coarse salt
- 1.5 tbsp. ground black pepper
- 1 tbsp + 1 tsp paprika
- 8 tbsp. vegetable or rapeseed oil
- 4 cups of flour
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp. honey
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Cooking the dish according to the recipe:
- Place the chicken pieces in a large bowl, add the sour milk, 1 tablespoon of salt, 1 tablespoon of black pepper, and 1 teaspoon of paprika. Stir. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
- Pour 8–10 cm of oil into a large, deep frying pan or cauldron. Heat over medium-high heat to 175°C (350°F). Place a rack on the baking sheet.
- In a large bowl, whisk together the flour, garlic powder, onion powder, remaining 3/4 tablespoon salt, 1/2 tablespoon pepper, and 1 tablespoon paprika.
- Remove the chicken from the sour milk and coat the pieces completely in flour. Transfer the chicken to a baking sheet or large plate.
- Fry a few pieces at a time, being careful not to overcrowd the pan. Fry the legs and thighs until crispy and golden brown, 5–6 minutes per side. Fry the wings and breast pieces until deep golden brown, 3–5 minutes per side. Transfer to a grill, drizzle with honey, and serve.
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