Daniel Boone's Favorite Honey-Fried Chicken

Daniel Boone's Favorite Honey-Fried Chicken

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Laurie P.
Recipe by  Laurie P.

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

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Adjust Servings

Original recipe yields 8 pieces



  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)

Rate This Recipe


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

Baking Nana

Baking Nana

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 mother'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!



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

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Amount Per Serving (8 total)

  • Calories
  • 306 cal
  • 15%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 22.9 g
  • 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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