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Honey Chilli "KFC" Fried Chicken

  • Chicken
TimeAmerican
Honey Chilli

A huge thanks to our Ambassador Rob for this epic recipe find all his amazing cooks here: https://www.instagram.com/robceats/

How about some beef dripping fried chicken flavoured with Honey Chilli seasoning and liberally drizzled at the end with some hot Jalepeno honey. It’s sweet, spicy and more than a little bit nicey.

Admittedly, there is a bit of effort and patience involved with this, but we all know fried chicken cooked well is food of the gods and it's more than worth it.

ingredients

Chicken marinade

  • 1 x whole chicken cut into portions, or a pack of drumsticks and thighs
  • 284ml Butter milk
  • 2 tbsp Angus and oink honey chili seasoning

Combine the ingredients in a large bowl, and cover well. Refrigerate over night.

Dredging mix:

  • 500g flour
  • 2tbsp of honey chili seasoning
  • 1 tsp of salt
  • 1 tsp of black pepper
  • Beef dripping for frying (other oils will work but the flavour this adds is incredible and worth a try)

Buy the items

Honey Chilli Seasoning
Honey Chilli Seasoning
240g £8.99
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JD's Hot Honey Original
£6.99
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Directions

  1. Dredge the marinated chicken liberally in the flour mix. Place on a wire rack, and set aside for 1 - 2 hours. This allows the buttermilk to soak though to the surface of the chicken, then give it another dusting.
  2. It's quite an important step as this will bring the chicken up to room temperature, ensure a good coating and helps it to stick properly, so don't skip this part. 
  3. Heat your Beef Dripping up in a large, wide pan to 180°C. You want to deep fry in small-ish batches so not to overcrowd the pan. Fry until the internal temperature hits 75°C. As I don’t have a deep fryer, I use my @thermapen to ensure the chicken is safely cooked but also to ensure the oil is hot enough to begin with. If it's not, you won't get that crispy crunchy coating we all know and love. 
  4. Gravy. Ok, believe it or not - you can actually make a decent gravy using the leftover dredging flour! Melt some beef dripping, add the flour and cook as you would a roux. Pour in some warmed quality chicken stock slowly, whisking all the time, and allow to bubble for a minute or two once it's reached your desired consistency. 
  5. I like to serve this with my speedy potato wedges! I chop up some wedges (keeping the skin on!), and cook in the microwave for 5 minutes. Then I generously coat in more beef dripping, and bake in the oven at 180°C for 30 - 40 mins, turning occasionally, and scattering with sea salt to serve. 
  6. SERVE! Just before serving, drizzle over the JD's Hot Honey for an extra flourish of flavour, smells and spice - it is a worthwhile step Fried Chicken lovers!!! 

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