“Spicy yet slightly sweet chicken dish! Toss chicken in wing sauce and serve with blue cheese and celery.” - by prinnycook
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Whisk together the flour, garlic powder, onion powder, paprika, black pepper, nutmeg, dried parsley, and chili powder in a bowl until thoroughly combined. Transfer half the flour mixture into another bowl. Beat eggs in a third bowl.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dredge chicken pieces into flour mixture in the first bowl, then dip into beaten egg; finally dip each piece in flour mixture from the second bowl. Place 3 or 4 breaded chicken pieces at a time into the hot oil, and deep-fry until the chicken is golden brown, 5 to 8 minutes. An instant-read meat thermometer inserted into the center of a chicken piece should read 165 degrees F (75 degrees C).
- Stir the hot sauce with soy sauce in a saucepan over low heat; slowly stir the honey into the sauce, mixing until well combined. Stir butter into the sauce. Place the deep-fried chicken into a bowl, and toss with the sauce to serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 465 cal
- 23%
- Fat
- 28.3 g
- 44%
- Carbs
- 28.3 g
- 9%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Tastes great as is or make it your own. I made this as written and all the flavors came through, nice and simple. Thanks for sharing this recipe!..." See more"
ScottFamily
"wow, this was great! My husband is a big fan of buffalo wings, but doesn't like how much "work" it is to get enough meat off the wings, so this sounded perfect for him. I only had 2 boneless skinles..." See mores breasts (.88 lb) so I cut the recipe in half. I just barely had enough of the flour/spice mix to cover the meat, I think if I had had a full pound of chicken, I would have needed more. The sauce didn't look like enough, but turned out to be the exact right amount. It was the perfect combination of spicy and sweet for us, not too much of either. Even my two year old loved it! Thanks for the great recipe."
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