Best 7 Honey Glazed Fried Chicken Recipe By Tasty Recipes

**Crispy, golden-brown fried chicken coated in a sweet and sticky honey glaze - what's not to love?**

This recipe from Tasty takes you through the steps of making this mouthwatering dish, from preparing the chicken to frying it to making the honey glaze. You'll also find a variation for oven-baked chicken, for those who prefer a healthier option. And if you're looking for a vegetarian alternative, there's a recipe for honey-glazed tofu that's just as delicious. So whether you're a fan of chicken, tofu, or just great food, you're sure to find a recipe in this article that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

Crispy Honey-Glazed Fried Chicken Recipe by Tasty image

Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey

Provided by Alvin Zhou

Categories Dinner

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons dried oregano
2 teaspoons cayenne powder
3 cups all-purpose flour
4 bone-in, skin-on chicken drumsticks
4 bone-in, skin-on chicken thighs
3 cups buttermilk
peanut or vegetable oil, for frying
honey, for serving

Steps:

In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
Drizzle the chicken with honey, then serve.
Enjoy!

Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams

ONE-PAN HONEY GARLIC CHICKEN RECIPE BY TASTY

One-pan Honey Garlic Chicken Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, brown sugar, honey, dried thyme, dried oregano, green beans

Provided by Robin Broadfoot

Categories Dinner

Time 52m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 bone-in, skin-on chicken thighs
salt, to taste
pepper, to taste
1 tablespoon unsalted butter
3 cloves garlic
1 tablespoon brown sugar
¼ cup honey
1 teaspoon dried thyme
1 teaspoon dried oregano
1 lb green beans

Steps:

Preheat oven to 400˚F (200˚C)
Season chicken thighs with salt and pepper.
Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
Return chicken to the skillet. Coat the chicken in the sauce.
Add green beans to skillet.
Bake for 25 minutes or until chicken is cooked through.
Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 3 grams, Protein 49 grams, Sugar 28 grams

HONEY FRIED CHICKEN

Honey Fried Chicken image

Provided by Nancy Fuller

Categories main-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

Two 4-pound chickens, each cut into 10 pieces (2 legs, 2 thighs, 4 breast halves and 2 wings)
4 cups buttermilk
1 3/4 tablespoons kosher salt
1 1/2 tablespoons ground black pepper
1 tablespoon plus 1 teaspoon paprika
8 cups vegetable or canola oil
4 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
1 cup honey

Steps:

Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet.
In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Whisk to combine the dredge.
Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate.
Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer to the rack, then drizzle with honey and serve.

HONEY-GLAZED CHICKEN

Honey-Glazed Chicken image

My family raves over this nicely browned chicken. The rich honey glaze gives each luscious piece a spicy tang. This dish is simple enough to prepare for a family dinner and delightful enough to serve to guests. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (about 3 pounds), cut up
1/2 cup butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons curry powder

Steps:

Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.

Nutrition Facts : Calories 501 calories, Fat 29g fat (13g saturated fat), Cholesterol 128mg cholesterol, Sodium 781mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 29g protein.

HONEY GLAZED CHICKEN

Honey Glazed Chicken image

I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.

Provided by jbrink1

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

Steps:

Whisk honey, soy sauce, and red pepper flakes in a bowl.
Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Honey-and-Soy-Glazed Chicken Thighs image

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.

Provided by Kay Chun

Categories dinner, easy, lunch, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Steps:

Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY

The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
Enjoy!

Tips:

Use fresh, high-quality ingredients for the best flavor.
Marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
Use a heavy-bottomed pot or skillet to fry the chicken, as it will help to evenly distribute the heat.
Heat the oil to the correct temperature before adding the chicken, or the chicken will not cook evenly.
Fry the chicken in batches to avoid overcrowding the pan and ensure that each piece cooks evenly.
Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165°F (74°C).
Let the chicken rest for a few minutes before serving, to allow the juices to redistribute.

Conclusion:

Honey-glazed fried chicken is a classic dish that is sure to please everyone at your table. The combination of sweet and savory flavors is irresistible, and the chicken is cooked to perfection. With just a few simple steps, you can make this delicious dish at home. So next time you're looking for a crowd-pleasing meal, give honey-glazed fried chicken a try. You won't be disappointed!