This is a very basic fried chicken recipe....the usual soak in a buttermilk mixture...floured and deep fried. Very simple....very traditional. The Honey & Ginger Sauce on the other hand.......amazing, delicious....soooo good I think it belongs in the basic section of my recipe collection because we can use this on so many different dishes it should be considered a basic recipe. I can't wait to share this one with you......you have to try it......asap!!!!
FRIED CHICKEN
8 TO 10 CHICKEN PIECES OF YOUR CHOICE
(I LIKE TO USE DRUMSTICKS AND THIGHS)
FOR THE SOAK
1 QUART OF BUTTERMILK
1/4 CUP FLOUR
1` TBLSP HOT SAUCE
2 TBLSP SWEET PAPRIKA
FOR THE COATING & FRYING
2 CUPS FLOUR
2 TBLSP CORNSTARCH
1 TSP BAKING POWDER
1 TBLSP SWEET PAPRIKA
SALT & PEPPER
3 EGGS
CANOLA OIL
FOR THE HONEY & GINGER SAUCE
1 CUP HONEY
1 TBLSP FRESH GRATED GINGER
2 CLOVES OF GARLIC GRATED
1 LIME JUICED
2 TBLSP SOY SAUCE
2 TBLSP SESAME OIL
1 TBLSP HOISIN SAUCE
1 TBLSP SESAME SEEDS
1 BUNCH OF SCALLIONS CHOPPED FOR TOPPING
Begin by soaking your chicken. In a large bowl, whisk together the buttermilk, flour, hot sauce and paprika. Try to soak for at least 3 hours. Keep it in the refrigerator to soak but take out and let it come to room temp before frying.
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After soaking for about 3 hours or more....and leaving the bowl out of the refrigerator until about room temperature....you can heat your oil. I do not have a deep fryer so I very simply use my dutch oven. I do use a thermometer so I can check the temperature of the oil. It is best to heat the oil to about 325 degrees before dropping your chicken in.
When you are ready.....you can prepare your flour mixture. In a bowl with your flour....whisk in your cornstarch, baking powder, paprika, salt & pepper. Then you can beat your eggs in another bowl....I like to add about 1/2 cup of the buttermilk soak to your eggs. It just adds a bit more flavor.
So grab a piece of chicken shaking off the liquid...drag through the flour....then the egg mixture...then back though the flour. This makes for a really thick and crunchy coating.......just the way I like it!!!
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Drop a couple pieces at a time into the oil....maybe 2 or 3. Do not put too many it the oil at once. This will bring down the temperature of the oil quickly and overcrowding the pan will not allow the chicken to cook evenly. So be patient....it will be well worth the wait.....I promise. Cook in batches for about 8 to 10 minutes each until cooked through and deep golden brown. If you are using smaller pieces like drumsticks and thighs they should be cooked all the way though...if you are using larger thighs or breasts you may want to put the chicken on a baking tray and finish it in the oven for an additional 15 to 2o minutes at 400 degrees.
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Drain on paper towels when done. Now let's get our fantastic Honey & Ginger sauce together!!! Very simply.....grab all ingredients listed except for the scallions.....start from the top. Whisk together in a small bowl. In any order you like as long as its all in!!
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I do suggest you make this sauce ahead of time so the flavors all have a chance to develop. Maybe just before you fry your chicken!!!
There you go.... brush this incredible sauce all over the chicken....as much as you got!!! Sprinkle with some chopped scallions. To die for.......seriously!!!! You have to try it. And please remember this Honey & Ginger sauce recipe....we will definitely be using it again!!! ENJOY!!! ALL GOOD STUFF!!!!
