Recipe courtesy of Max's Wine Dive
Save Recipe Print
Total:
23 min
Prep:
10 min
Cook:
13 min
Yield:
8 pieces chicken
Level:
Easy

Ingredients

Directions

In a large bowl, combine the chicken and buttermilk; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside.

In a large Dutch oven, heat the oil to 350 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, and paprika.

Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

Curried Chicken Thighs

Recipe courtesy of Food Network Kitchen

Marinated Chicken Thighs

Recipe courtesy of Marc Forgione

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Chicken Ramen Stir-Fry

Recipe courtesy of Katie Lee

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.