Honey Rosemary Fried Chicken
Crispy, golden perfection meets sweet and savory elegance with this Honey Rosemary Fried Chicken recipe. Succulent chicken drumsticks are marinated in a flavorful blend of tangy buttermilk, fresh rosemary, and garlic for unparalleled tenderness. Coated in a spiced flour mixture with a hint of smoked paprika, the chicken is fried to crispy perfection in batches, ensuring every bite is irresistibly crunchy. The dish is elevated by a luscious honey butter drizzle infused with a touch of chili flakes for a subtle kick. Perfect for a dinner party or a cozy family meal, this fried chicken recipe pairs beautifully with fresh herbs and seasonal sides. Indulge in the ultimate combination of comfort and sophistication with this standout recipe!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 2 cups Buttermilk
- 3 sprigs Fresh rosemary
- 4 cloves Garlic
- 2 cups All-purpose flour
- 3 tablespoons Cornstarch
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 4 cups Vegetable oil
- 1 third cup Honey
- 0.5 teaspoon Chili flakes
- 2 tablespoons Butter
Instructions
In a large bowl, combine the buttermilk, rosemary sprigs, and smashed garlic cloves. Submerge the chicken drumsticks in the mixture, cover, and refrigerate for at least 4 hours or preferably overnight.
In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, and smoked paprika. This will be your breading mix.
Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Coat each drumstick thoroughly in the breading mixture, pressing the flour mixture onto the chicken to ensure a good crust.
Heat the vegetable oil in a large, heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature.
Carefully place the breaded chicken drumsticks into the hot oil, frying in batches to avoid overcrowding the pan. Fry each batch for about 12-15 minutes, turning occasionally, until the chicken is fully cooked and golden brown. Drain on a wire rack or paper towels.
In a small saucepan over low heat, melt the butter and combine it with honey and chili flakes. Stir until the mixture is smooth and slightly warm. Remove from heat.
Drizzle the warm honey mixture over the fried chicken or serve on the side for dipping. Garnish with fresh rosemary sprigs if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 26.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
