Daniel Boone's Favorite Honey-Fried Chicken

6 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

“Sticky, sweet, tangy, and a little zippy if you prefer, this is a local favorite.” - by Laurie P.

Ingredients

2 cups shortening, or as needed
1/3 cup honey
3 tablespoons white vinegar
3/4 cup all-purpose flour
2 teaspoons poultry seasoning
1/4 teaspoon cayenne pepper (optional)
8 cut up chicken pieces
salt and pepper to taste

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Metric US

Original recipe yields 8 pieces

Directions

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.
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.
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).
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.

Nutrition

Amount Per Serving (8 total)

Calories
306 cal
15%

Fat
14.9 g
23%

Carbs
22.9 g
7%

Based on a 2,000 calorie diet

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Reviews (6)

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camgo

May. 27, 2009

"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 cooked fr..." See moreied chicken. Cook the chicken until barely cooked so it doesn't over cook when you add honey and finish cooking."

Baking Nana

Aug. 3, 2011

"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 his mo..." See morether's cooking. It was too sweet for me - but that is just my taste. The honey & vinegar glaze would be great on chicken wings or boneless wings (Is there really such a thing as boneless wings?) Why did I mark it down one star? It is messy, took longer than the stated time and the recipe really needs to have you dip the chicken into either buttermilk or egg wash prior to the flour dredge in order for the coating to stick. NOTE: Once you place the chicken in the oil - let it sit and cook until good and crispy before attempting to turn it. Otherwise the coating will fall off. Will I make this again - probably not. I am I glad I made it? You bet!"