Honey Fried Chicken
The addition of honey and fruit vinegar (I went with raspberry but feel free to use whatever fruit vinegar you have on hand) creates a dense batter that is sweet, tart as well as crisp and chewy at the same time. Because the honey caramelizes fast in the hot oil, be sure not to fry too many chicken pieces at once and stir the pot or fryer frequently so it doesn’t stick to the bottom and burn. Otherwise, serve the chicken immediately when it’s hot or at room temperature. Don’t cover it though, as it’ll lose it’s crispness.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Red Raspberry | 1 cup (123g) | 64 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup honey
- 1 1/2 cup (210 g) all-purpose flour
- 1/4 cup (40 g) whole wheat flour
- 1 tablespoon + 1 teaspoon sea salt
- 2 teaspoon fresh ground black pepper
- 1 1/2 teaspoon ground thyme
- 1 1/2 teaspoon rubbed dried sage
- 1/2 teaspoon ground nutmeg
- 6 tablespoons red raspberry vinegar
- 1/4 cup warm water
- 1/4 cup (35 g) cornstarch
- 2 lbs of chicken wings
- Oil for frying