Honey glaze

ingredients :

¼ cup honey

2 tablespoons soy sauce

⅛ teaspoon red pepper flakes

1 ½ tablespoons olive oil

direction :

Whisk honey, soy sauce, and red pepper flakes in a bowl.

Heat olive oil in a skillet over medium heat;. Pour honey mixture into skillet and continue to cook until the  sauce is thickened, about 5 minutes more.

spicy fried chicken


1 (1.35kg) whole chicken, cut into pieces

salt and ground black pepper to taste

1 litre buttermilk

2 tablespoons hot pepper sauce

1 teaspoon cayenne pepper

375g plain flour

1 tablespoon cayenne pepper

2 teaspoons garlic granules

1 teaspoon paprika

salt and ground black pepper to taste

1 litre vegetable oil for deep frying


Sprinkle the chicken pieces with salt and pepper and place them during a deep-sided baking dish.

Whisk together the buttermilk, hot Poivrade and 1 teaspoon of cayenne pepper during a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces and canopy the dish with cling film. Refrigerate for about 2 hours to marinate.

Remove the chicken pieces from the buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture.

Place the flour, 1 tablespoon of cayenne pepper, garlic granules, paprika and salt and pepper to taste during a large plastic resealable bag; shake well to mix . Place 2 or 3 pieces of chicken at a time into the bag and shake well to coat the chicken pieces with seasoned flour.

Heat oil during a deep fat fryer or large saucepan to 180 degrees C. Gently place chicken pieces into the recent oil and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to fifteen minutes (thighs and drumsticks). Drain the fried chicken on kitchen towels.


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