Honey Lemon Pepper Fried Chicken
Honey Lemon Pepper Fried Chicken
Ingredients
For Chicken Marinade
- 2 pounds chicken wings
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 egg
- 1 tablespoon seasoning blend, (orange/brown color, e.g., creole seasoning or seasoned salt)
For Honey Lemon Pepper Glaze
- 1 1/2 tablespoons butter
- 1 tablespoon minced garlic
- 1/2 cup chicken broth
- 1 1/2 tablespoons lemon pepper seasoning
- 1/4 cup honey
- 1 tablespoon freshly chopped parsley, plus more for garnish
For Breading
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon seasoning blend, (same as marinade)
For Frying
- 4 cups frying oil, or as needed for deep frying
Instructions
- 1
In a large bowl, combine the buttermilk, hot sauce, egg, and 1 tablespoon of the seasoning blend. Whisk all ingredients together until well combined.
⏱️ 3 min
- 2
Add the chicken wings to the prepared buttermilk mixture. Toss the chicken to ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 1 hour, or preferably longer (up to 4 hours).
⏱️ 2 min
- 3
While the chicken is marinating, prepare the glaze. In a small saucepan or pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
⏱️ 2 min
- 4
Pour in the chicken broth. Add the lemon pepper seasoning and honey. Stir the mixture and bring it to a gentle simmer. Let it simmer for 5-7 minutes, stirring occasionally, until it thickens to a glaze consistency. Stir in 1 tablespoon of freshly chopped parsley. Remove from heat and set aside.
⏱️ 8 min
- 5
In a separate large bowl, combine the all-purpose flour, cornstarch, and the remaining 1 tablespoon of seasoning blend. Mix these dry ingredients thoroughly.
⏱️ 2 min
- 6
Remove the marinated chicken wings from the refrigerator. Working in batches, take each chicken wing and toss it in the prepared flour mixture, ensuring it is well coated on all sides. Gently shake off any excess flour.
⏱️ 5 min
- 7
Heat the frying oil in a deep pan or pot to 350°F (175°C). Ensure there is enough oil to submerge the chicken wings. Carefully place the breaded chicken wings into the hot oil, ensuring not to overcrowd the pan. Fry the chicken for 6-8 minutes per side, or until it is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 15 min•🌡️ 350
- 8
Once the chicken is fried, remove it from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken.
⏱️ 3 min
- 9
Arrange the fried chicken wings on a serving plate. Drizzle the warm honey lemon pepper glaze generously over the fried chicken wings. Garnish with additional freshly chopped parsley.
⏱️ 2 min
- 10
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Honey Lemon Pepper Fried Chicken
For Chicken Marinade
- 2 pounds chicken wings
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 egg
- 1 tablespoon seasoning blend, (orange/brown color, e.g., creole seasoning or seasoned salt)
For Honey Lemon Pepper Glaze
- 1 1/2 tablespoons butter
- 1 tablespoon minced garlic
- 1/2 cup chicken broth
- 1 1/2 tablespoons lemon pepper seasoning
- 1/4 cup honey
- 1 tablespoon freshly chopped parsley, plus more for garnish
For Breading
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon seasoning blend, (same as marinade)
For Frying
- 4 cups frying oil, or as needed for deep frying
Instructions
- 1
In a large bowl, combine the buttermilk, hot sauce, egg, and 1 tablespoon of the seasoning blend. Whisk all ingredients together until well combined.
⏱️ 3 min - 2
Add the chicken wings to the prepared buttermilk mixture. Toss the chicken to ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 1 hour, or preferably longer (up to 4 hours).
⏱️ 2 min - 3
While the chicken is marinating, prepare the glaze. In a small saucepan or pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
⏱️ 2 min - 4
Pour in the chicken broth. Add the lemon pepper seasoning and honey. Stir the mixture and bring it to a gentle simmer. Let it simmer for 5-7 minutes, stirring occasionally, until it thickens to a glaze consistency. Stir in 1 tablespoon of freshly chopped parsley. Remove from heat and set aside.
⏱️ 8 min - 5
In a separate large bowl, combine the all-purpose flour, cornstarch, and the remaining 1 tablespoon of seasoning blend. Mix these dry ingredients thoroughly.
⏱️ 2 min - 6
Remove the marinated chicken wings from the refrigerator. Working in batches, take each chicken wing and toss it in the prepared flour mixture, ensuring it is well coated on all sides. Gently shake off any excess flour.
⏱️ 5 min - 7
Heat the frying oil in a deep pan or pot to 350°F (175°C). Ensure there is enough oil to submerge the chicken wings. Carefully place the breaded chicken wings into the hot oil, ensuring not to overcrowd the pan. Fry the chicken for 6-8 minutes per side, or until it is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 15 min•🌡️ 350 - 8
Once the chicken is fried, remove it from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken.
⏱️ 3 min - 9
Arrange the fried chicken wings on a serving plate. Drizzle the warm honey lemon pepper glaze generously over the fried chicken wings. Garnish with additional freshly chopped parsley.
⏱️ 2 min - 10
Serve immediately and enjoy!