Honey Glaze Sweet
- ¼ cup honey
- 2 tablespoons soy sauce
- ⅛ teaspoon red pepper flakes
- 1 ½ tablespoon olive oil
Instructions :
Whisk honey, soy sauce, and red pepper flakes in a bowl.
Heat olive oil in a skillet over medium heat;. Pour honey mixture into skillet and continue to cook until the sauce is thickened, about 5 minutes more.
Spicy fried chicken
1 (1.35kg) whole chicken, cut into pieces
salt and ground black pepper to taste
1-liter buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
375g plain flour
1 tablespoon cayenne pepper
2 teaspoons garlic granules
1 teaspoon paprika
salt and ground black pepper to taste
1 liter vegetable oil for deep frying
Direction:
Sprinkle the chicken pieces with salt and pepper and place them during a deep-sided baking dish.
Whisk together the buttermilk, hot Poivrade, and 1 teaspoon of cayenne pepper during a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and canopy the dish with cling film. Refrigerate for about 2 hours to marinate.
Remove the chicken pieces from the buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture.
Place the flour, 1 tablespoon of cayenne pepper, garlic granules, paprika, and salt and pepper to taste during a large plastic resealable bag; shake well to mix. Place 2 or 3 pieces of chicken at a time into the bag and shake well to coat the chicken pieces with seasoned flour.
Heat oil during a deep fat fryer or large saucepan to 180 degrees C. Gently place chicken pieces into the recent oil and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to fifteen minutes (thighs and drumsticks). Drain the fried chicken on kitchen towels.