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Recipe courtesy of Greens & Gravy
Recipe courtesy of Greens & Gravy
Episode:
Southern to South American
Lemon Pepper Honey Fried Chicken
- Level: Intermediate
- Total: 1 hr 15 min (includes marinating time)
- Active: 45 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 1 hr 15 min (includes marinating time)
- Active: 45 min
- Yield: 4 servings
Ingredients
1 whole chicken, cut into pieces
1 tablespoon kosher salt
1/2 tablespoon granulated garlic powder
One 1.41-ounce packet Sazon seasoning
2 1/2 teaspoons freshly cracked black pepper
Zest and juice of 2 lemons, plus 1 lemon, sliced
3 cups all-purpose flour
1 1/2 cups cornstarch
6 to 8 cups vegetable or canola oil
1 egg
1/2 cup buttermilk
1/2 cup honey
Directions
- Season the chicken liberally with the salt, garlic powder, Sazon, 1 1/2 teaspoons black pepper and lemon zest. Allow the chicken to marinate for at least 30 minutes at room temperature. Then, combine the flour and cornstarch in a large bowl.
- Meanwhile, add the oil to a skillet or a deep pot and heat until it reaches about 365 degrees F.
- In the same bowl as the chicken, add the egg and buttermilk and combine well. Dredge each piece of chicken in the flour mixture and shake off the excess. Then, lower each piece of chicken into the oil and fry until golden brown and the chicken's internal temperature reaches 165 degrees F. Drain on paper towels to remove excess oil.
- To make the glaze, add the honey, lemon juice, sliced lemons, and 1 teaspoon black pepper to a pot and bring to a boil. Then, pour over the cooked chicken and enjoy.
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