Saturday, September 11, 2010

Honey Cinnamon Fried Chicken

As with most of my recipes, I don't really measure, I just eyball it.  Make your best guess on the right quantities to use.

chicken pieces (your choice)

red pepper

heavy cream

1-2 sticks butter
red pepper flakes

In large cast iron skillet, add enough oil to cover the chicken half way (1-2 inches). Heat on med-high until it sizzles when you drop a bit of flour in.

Mix dry ingredients in large bowl.  Mix wet ingredients in large bowl.  Dredge chicken in dry, then wet then dry.  This will make a nice crunchy outside when fried.  For less crunch dredge in wet then dry.  Add chicken to skillet.  Cook until golden brown.  Flip as needed.  If frying multiple batches, remove large solids from oil to prevent burning.  Remove and rest on paper towels to remove excess oil.  You will want to let the chicken rest until mostly dry and crispy.  This lets the glaze work best.

Melt butter and honey.  Add pepper and cinnamon.  Generously coat chicken with glaze.  Reserve some glaze for dipping.

This image is from Food  Network.  I didn't get any pics when I made this recipe.

Consider serving with Popeyes Buttermilk Biscuits.