Daniel Boone's Favorite Honey-Fried Chicken

Daniel Boone's Favorite Honey-Fried Chicken

6
Laurie P. 0

"Sticky, sweet, tangy, and a little zippy if you prefer, this is a local favorite."

Ingredients

40 m {{adjustedServings}} servings 306 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees F (175 degrees C). Whisk together the honey and white vinegar; set aside. Whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
  2. Season the chicken pieces with salt and black pepper. Roll chicken in the flour mixture to coat evenly; shake off excess. Place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. Turn the chicken pieces over and brown on the other side.
  3. Reduce heat to low. Cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  4. Remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes. Pour off most of the shortening. Pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.
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Reviews

6
  1. 11 Ratings

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Yummy! I just used oil instead of melted shortening, but followed the process perfectly. I added seasoned salt in the flour and no cayene (preference). LOVE the crispy-sticky honey on the coo...

First lt me tell you I am not a Southern cook - I don't fry chicken. That said, this is a solid recipe - if you don't like sweet sauce, don't make it. My hubby loved this. It reminded him of ...

Love this recipe. I always double the sauce to use over rice. I also cut up the chicken breast instead of using whole pieces.