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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Ingredients
- 6 thighs skinless and boneless cut in half lengthwise
Marinade
- 2 cups buttermilk
- 1 tsp celery salt
- 1/2 tsp cayenne pepper or hot Asian chili
- 1/2 tspn smoked paprika
- 1 whole egg
Garnish
- 2 tbspn honey
- 1/2 tsp Asian chili sauce or hot pepper flakes
- 1/2 lime juice of 1/2 lime
- 1/4 bell pepper, green and red or 1 red chili and 1 green chili, thinly sliced
Servings: people
Units:
Instructions
- Gather all ingredients before starting recipe.
Marinating
- 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.
Frying
- 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.
Serving
- Place all fried pieces of chicken on a platter, drizzle with the honey mixture and serve.