Crispy Fried Chicken with Spicy Honey Glaze and Blue Cheese Ranch
Crispy Fried Chicken with Spicy Honey Glaze and Blue Cheese Ranch
Ingredients
For the Fried Chicken Marinade
- 4 chicken drums
- 4 chicken thighs
- 1 L buttermilk
- 2 tablespoons salt
- 1 1/2 teaspoons black pepper
- 2 tablespoons paprika
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon curry powder
- 4 tablespoons kimchi juice
- 2 tablespoons lemon juice
- as needed thyme
- as needed rosemary
For the Dredging Flour
- 3 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 1/2 tablespoons paprika
- 2 teaspoons curry powder
- 1 1/2 teaspoons mustard powder
- 1 1/2 tablespoons salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon cayenne powder
For Frying
- as needed cooking oil, (such as peanut oil)
For the Honey Glaze
- as needed honey
- as needed Sichuan pepper
- as needed ancho chillies
For the Ranch Sauce
- 1/2 cup blue cheese
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- 1 teaspoon dill, chopped
- 1 teaspoon chives, chopped
- 1 teaspoon parsley, chopped
- to taste salt
- to taste pepper
Instructions
- 1
In a large bowl, combine the 1 L buttermilk with 2 tablespoons salt, 1 1/2 teaspoons black pepper, 2 tablespoons paprika, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1 teaspoon mustard powder, 1 teaspoon curry powder, 4 tablespoons kimchi juice, 2 tablespoons lemon juice, thyme, and rosemary. Mix well to create the marinade.
⏱️ 5 min
- 2
Add the 4 chicken drums and 4 chicken thighs to the buttermilk marinade, ensuring all pieces are fully submerged. Cover the bowl and refrigerate for up to 48 hours to allow the chicken to marinate thoroughly. (Minimum 4 hours for flavor development).
⏱️ 5 min
- 3
While the chicken is marinating, prepare the dredging flour. In a separate large bowl, combine 3 cups all-purpose flour, 1 teaspoon garlic powder, 1 tablespoon onion powder, 1 1/2 tablespoons paprika, 2 teaspoons curry powder, 1 1/2 teaspoons mustard powder, 1 1/2 tablespoons salt, 1 1/2 teaspoons black pepper, and 1 teaspoon cayenne powder. Mix thoroughly.
⏱️ 10 min
- 4
Prepare the Ranch Sauce: In a medium bowl, combine 1/2 cup blue cheese, 1/3 cup sour cream, 1/3 cup mayonnaise, 1/4 cup buttermilk, 1 clove grated garlic, 1 tablespoon lemon juice, 1 teaspoon chopped dill, 1 teaspoon chopped chives, and 1 teaspoon chopped parsley. Mix until well combined. Season with salt and pepper to taste. Cover and refrigerate until serving.
⏱️ 10 min
- 5
When ready to fry, remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece of chicken thoroughly in the seasoned flour mixture, ensuring it's completely coated. Gently shake off any excess flour.
⏱️ 10 min
- 6
Heat cooking oil (such as peanut oil) in a deep pot or Dutch oven to 320°F (160°C). Ensure there is enough oil to submerge the chicken pieces without overcrowding the pot.
⏱️ 5 min•🌡️ 320
- 7
Carefully place a few pieces of dredged chicken into the hot oil, making sure not to overcrowd the pot. Fry for 8 minutes, turning occasionally to ensure even browning. The internal temperature should be close to cooked through.
⏱️ 8 min•🌡️ 320
- 8
Remove the chicken from the oil and place it on a wire drying rack set over a baking sheet to rest for a few minutes. This allows the internal temperature to equalize and the crust to firm up slightly.
⏱️ 2 min
- 9
Return the chicken to the hot oil and fry for an additional 3 minutes, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Immediately remove from oil and sprinkle with salt.
⏱️ 3 min•🌡️ 320
- 10
While the chicken is frying, prepare the honey glaze. In a dry pan, lightly toast the Sichuan pepper and ancho chillies over medium heat until fragrant. Be careful not to burn them.
⏱️ 3 min
- 11
Transfer the toasted chillies to a spice grinder or mortar and pestle and grind them into a fine powder. In a small saucepan, combine the chilli powder with honey. Heat over low heat, stirring constantly, until the honey is warm and the chilli is well incorporated. Do not boil.
⏱️ 5 min
- 12
Once the fried chicken is cooked and salted, brush or drizzle generously with the warm spicy honey glaze.
⏱️ 2 min
- 13
Serve the crispy fried chicken immediately with the prepared blue cheese ranch sauce on the side.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken with Spicy Honey Glaze and Blue Cheese Ranch
For the Fried Chicken Marinade
- 4 chicken drums
- 4 chicken thighs
- 1 L buttermilk
- 2 tablespoons salt
- 1 1/2 teaspoons black pepper
- 2 tablespoons paprika
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon curry powder
- 4 tablespoons kimchi juice
- 2 tablespoons lemon juice
- as needed thyme
- as needed rosemary
For the Dredging Flour
- 3 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 1/2 tablespoons paprika
- 2 teaspoons curry powder
- 1 1/2 teaspoons mustard powder
- 1 1/2 tablespoons salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon cayenne powder
For Frying
- as needed cooking oil, (such as peanut oil)
For the Honey Glaze
- as needed honey
- as needed Sichuan pepper
- as needed ancho chillies
For the Ranch Sauce
- 1/2 cup blue cheese
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- 1 teaspoon dill, chopped
- 1 teaspoon chives, chopped
- 1 teaspoon parsley, chopped
- to taste salt
- to taste pepper
Instructions
- 1
In a large bowl, combine the 1 L buttermilk with 2 tablespoons salt, 1 1/2 teaspoons black pepper, 2 tablespoons paprika, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1 teaspoon mustard powder, 1 teaspoon curry powder, 4 tablespoons kimchi juice, 2 tablespoons lemon juice, thyme, and rosemary. Mix well to create the marinade.
⏱️ 5 min - 2
Add the 4 chicken drums and 4 chicken thighs to the buttermilk marinade, ensuring all pieces are fully submerged. Cover the bowl and refrigerate for up to 48 hours to allow the chicken to marinate thoroughly. (Minimum 4 hours for flavor development).
⏱️ 5 min - 3
While the chicken is marinating, prepare the dredging flour. In a separate large bowl, combine 3 cups all-purpose flour, 1 teaspoon garlic powder, 1 tablespoon onion powder, 1 1/2 tablespoons paprika, 2 teaspoons curry powder, 1 1/2 teaspoons mustard powder, 1 1/2 tablespoons salt, 1 1/2 teaspoons black pepper, and 1 teaspoon cayenne powder. Mix thoroughly.
⏱️ 10 min - 4
Prepare the Ranch Sauce: In a medium bowl, combine 1/2 cup blue cheese, 1/3 cup sour cream, 1/3 cup mayonnaise, 1/4 cup buttermilk, 1 clove grated garlic, 1 tablespoon lemon juice, 1 teaspoon chopped dill, 1 teaspoon chopped chives, and 1 teaspoon chopped parsley. Mix until well combined. Season with salt and pepper to taste. Cover and refrigerate until serving.
⏱️ 10 min - 5
When ready to fry, remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece of chicken thoroughly in the seasoned flour mixture, ensuring it's completely coated. Gently shake off any excess flour.
⏱️ 10 min - 6
Heat cooking oil (such as peanut oil) in a deep pot or Dutch oven to 320°F (160°C). Ensure there is enough oil to submerge the chicken pieces without overcrowding the pot.
⏱️ 5 min•🌡️ 320 - 7
Carefully place a few pieces of dredged chicken into the hot oil, making sure not to overcrowd the pot. Fry for 8 minutes, turning occasionally to ensure even browning. The internal temperature should be close to cooked through.
⏱️ 8 min•🌡️ 320 - 8
Remove the chicken from the oil and place it on a wire drying rack set over a baking sheet to rest for a few minutes. This allows the internal temperature to equalize and the crust to firm up slightly.
⏱️ 2 min - 9
Return the chicken to the hot oil and fry for an additional 3 minutes, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Immediately remove from oil and sprinkle with salt.
⏱️ 3 min•🌡️ 320 - 10
While the chicken is frying, prepare the honey glaze. In a dry pan, lightly toast the Sichuan pepper and ancho chillies over medium heat until fragrant. Be careful not to burn them.
⏱️ 3 min - 11
Transfer the toasted chillies to a spice grinder or mortar and pestle and grind them into a fine powder. In a small saucepan, combine the chilli powder with honey. Heat over low heat, stirring constantly, until the honey is warm and the chilli is well incorporated. Do not boil.
⏱️ 5 min - 12
Once the fried chicken is cooked and salted, brush or drizzle generously with the warm spicy honey glaze.
⏱️ 2 min - 13
Serve the crispy fried chicken immediately with the prepared blue cheese ranch sauce on the side.