Buttermilk Fried Chicken With Spicy Honey Drizzle Recipes

Steps:

• For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
• Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
• For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
• Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
• Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
• Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.

Steps:

• For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container.
• For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven.
• Whisk together the flour, Cheddar, sugar, baking powder, hot sauce, scallion whites and salt in a large bowl and set aside.
• In another large bowl, whisk the eggs and a pinch of salt until just broken up, then add the milk and whisk. Pour in the melted butter and whisk until combined.
• Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps).
• Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles.
• For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt.
• Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve.

Steps:

• Prepare the chicken: Whisk together the buttermilk, chile powders, paprika, coriander, garlic, onion powder and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours, turning a few more times. Remove the chicken from the brine and pat dry with paper towels. Put the chicken on a baking rack set over a baking sheet. Return to the refrigerator and let sit, uncovered, at least 1 hour and up to 4 hours.
• Meanwhile, make the glaze: Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add the mangoes and cook, stirring occasionally, until broken down and caramelized, about 10 minutes. Add the white wine and cook until reduced by half, about 2 minutes. Carefully transfer the glaze mixture to a blender; add the pineapple juice, orange juice and the chile de arbol powder and blend until smooth, about 2 minutes. Strain into a bowl and season with the honey and salt and pepper. The mixture should be a thick puree. If it is too thick, thin it with a touch of water. Let cool to room temperature before serving.
• Grill the chicken: Heat your grill to medium for indirect grilling. Remove the chicken from the refrigerator 30 minutes before cooking. Brush the chicken on both sides with the oil; season with salt and pepper. Put the chicken, skin-side down, on the hotter side of the grill (direct heat) and grill until browned, 4 to 5 minutes. Turn the chicken and continue grilling until the bottom is golden brown, 4 to 5 minutes. Move to the cooler side of the grill (indirect heat), close the cover and continue grilling until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) registers 160 degrees F, 15 to 20 more minutes. During the last few minutes, brush with some of the glaze. Remove the chicken to a platter and drizzle with more of the glaze. Tent loosely with foil and let rest 10 minutes before serving.

Steps:

• Combine buttermilk, 1/4 cup salt, and Tabasco sauce, if using, in a bowl. Transfer to a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.
• Heat oven to 200 degrees. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder.
• Place dredging mixture in a large brown paper bag. Shake vigorously. One at a time, place chicken pieces in the bag, and shake to coat. Place coated pieces on a clean plate or tray. Heat vegetable shortening (and bacon drippings, if using) in two 10-inch cast-iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375 degrees; it should be at a medium, not a rolling, boil. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10 to 14 minutes; then, using tongs, turn chicken over. Cook until coating is dark golden, another 10 to 14 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets, and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets, and discard. Place breasts and wings in skillets. Cook 10 to 14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven, and serve.

Steps:

• 1. Remove skin.
• 2. Rinse and pat dry. Salt & pepper pieces.
• 3. Add flour to a plastic bag along with the salt, cayenne, dry mustard, garlic powder, and paprika. Dip pieces of chicken, one at a time, into flour.
• 4. Shake bag to coat chicken.
• 5. Pour buttermilk into a pie plate. Remove chicken from the flour and dip pieces in the buttermilk.
• 6. Then back into the flour and shake bag to coat.
• 7. Remove chicken from bag, shaking off excess flour.
• 8. Put on a plate or wire rack. You can cover and refrigerate for an hour or overnight, but not necessary.
• 9. When the oil is hot place chicken pieces in the skillet, but do not crowd. Oil should be hot but not smoking. Fry chicken at least 12 minutes per SIDE. It will depend on how large the pieces are and dark meat takes longer than the white meat. If the oil is too hot it will burn the outside and not cook the inside.
• 10. When the chicken is fried, drain on paper towels.
• 11. Put in an ovenproof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
• 12. Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey.
• 13. Warm in the microwave.
• 14. Lightly drizzle over pieces of chicken. Finger-lickin' good.