Fried Chicken with Hot Honey and Herb Sauce

Ingredients

• 2.5 Boneless chicken breasts (2 or 3 breasts; cut into 3 or 4 strips each)
• 400 ml Milk (For the marinade; reserve some to thin the sauce as well)
• Vinegar (A splash; can be replaced with pickle juice)
• Pickle juice (Alternative to vinegar; a splash)
• Paprika (To taste; divided between the marinade and the coating)
• Pepper (To taste; divided between the marinade and the coating)
• Salt (To taste; divided between the marinade and the coating)
• Cumin (To taste; divided between the marinade and the coating)
• Dried oregano (for the chicken) (To taste; divided between the marinade and the coating)
• Onion powder (For the marinade and coating, to taste; also used in the sauce)
• Garlic powder (For the marinade and coating, to taste; plus 1 tsp for the sauce)
• Ground ginger (To taste; divided between the marinade and the coating)
• 2 cup All-purpose flour (For the coating; flour is also needed to lightly coat the chicken in the first layer. No additional amount is specified)
• 1 cup Potato starch (Or cornstarch)
• Cornstarch (Alternative to potato starch; do not use both)
• Oil for frying (As needed for frying)
• 1 Butter (1 pat)
• 100 g Honey
• 2.5 Hot sauce (2 or 3 generous splashes; adjust to taste)
• 1 cup Mayonnaise (For the sauce)
• Chopped fresh herbs (Parsley, chives, or whatever herbs you have; the more, the better)
• 1 tsp Garlic powder (for the sauce)
• 1 tsp Onion powder (for the sauce) (The source groups the three spices under one teaspoon; interpreted as 1 tsp of each)
• 1 tsp Dried oregano (for the sauce) (The source groups the three spices under one teaspoon; interpreted as 1 tsp of each)
• 1 tbsp Plain yogurt
• Additional milk (Add gradually to the sauce until it is thin)

Steps

1. 1

   Cut each chicken breast into 3 or 4 large strips so the pieces do not dry out or remain undercooked.

2. 2

   In a bowl, mix the milk with a splash of vinegar or pickle juice. Divide the spice mixture in half and add one half to the milk; stir.

3. 3

   Add the chicken strips to the marinade and make sure they are coated. Refrigerate for at least 1 hour; ideally, 12 hours or longer.

4. 4

   In another bowl, combine the flour, potato starch or cornstarch, and the remaining half of the spices.

5. 5

   Remove one chicken strip from the marinade and lightly coat it in the flour mixture. Use one hand for the dry ingredients and the other for the wet ingredients, if practical.

6. 6

   Dip the strip back into the marinade.

7. 7

   Coat it in the flour one final time and press it firmly into the coating to form folds and a craggy surface.

8. 8

   Fry the strips in hot oil for 5 to 7 minutes, until deeply golden brown. The source does not specify the oil temperature.

9. 9

   While the chicken fries, gently heat the butter with the honey and hot sauce until combined.

10. 10

    When the strips are warm, toss them in the hot honey. You can also brush them with a pastry brush to apply a thinner layer.

11. 11

    For the sauce, mix the mayonnaise, chopped fresh herbs, garlic powder, onion powder, oregano, and plain yogurt.

12. 12

    Add milk to the sauce gradually and stir until it is thin.

13. 13

    Serve the fried chicken with the sauce.

Notes

The description indicates approximately 10 pieces. The quantities of the spices for the marinade and coating are not specified; the 1 tsp indication for the sauce groups garlic powder, onion powder, and oregano, so it was interpreted as 1 tsp of each. The amount of oil needed and a frying temperature are not specified.

Nutrition per serving

• chicken
• main course
• fried
• crispy
• hot honey
• with sauce
• high-protein