Everyone likes fried food. Somehow, we never turn it down, and it always tastes so good. This fried chicken is no exception and the honey, chili-lime sauce adds that extra something.
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30 Minute Meal, 5 Ingredients or Less, Comfort food, Family Reunion, Fried, Summer, Sunday Dinner
Degree of Difficulty
6thighsskinless and bonelesscut in half lengthwise
1/2tspcayenne pepper or hot Asian chili
3-4cupscanola oil (at least 2" deep)
2tbspnground black pepper
1/2tspAsian chili sauce or hot pepper flakes
1/2limejuice of 1/2 lime
1/4bellpepper, green and red or 1 red chili and 1 green chili, thinly sliced
Gather all ingredients before starting recipe.
Cut each chicken thigh in half, trim off all extra fat, season well with Kosher salt.
Combine buttermilk, celery salt, cayenne papper, smoked paprika and one whole egg in a deep bowl and whisk until well combined.
Add chicken pieces to marinade and place in fridge for at least one hour.
Combine 2 tablespoons of honey with lime and Asian chili sauce or hot pepper flakes.
Pre heat oven to 200º .
Set up a draining rack over a sheet pan lined with aluminum foil.
Heat Canola oil in a heavy bottomed sauce pan over medium high heat to 350°. To test, drop a cube of bread into the hot oil and if the bread rises to the top and starts to sizzle, the oil will be hot enough.
Combine flour and black pepper in deep mixing bowl and dredge each piece of chicken.
Shake off any excess and carefully drop in the hot oil, one or 2 pieces at a time. Do not crowd, each piece should be fully immersed. The chicken is done when it reached 165° or when it golden brown, 5-7 minutes.
Remove the chicken to the draining rack and place the chicken and rack in the pre heated oven while frying the rest of the chicken pieces.
Place all fried pieces of chicken on a platter, drizzle with the honey mixture and serve.