Feeling Peckish for Some Southern Hot Honey Chicken
Ever since we started dating, we have always discussed the future of owning chickens. It has becoming all the rage: raising chickens and having fresh eggs at your disposal? Yessir! And we have their names all laid out too: Hennifer Lopez and Yolko Ono.
Pretty sure that anecdote is not the best way to kick off a fried chicken recipe, but it's too late to turn back now. Shield your eyes, Hennifer!
Fried chicken is not something that comes up often when dealing with vegetarians. But when stumbling across this recipe by Half Baked Oven, we knew we had to adapt it to fit both of our dietary needs. These are great to pair with a veggie and starch for a very filling dinner, but naturally, we had go the next step and make these into tasty chicken sammies for lunch the next day. Move the cluck over Chick-Fil-A, there's a new spicy boy in town.
Join us as we head down South for a spicy, flaky take on a classic. So simple, and so good. Could eat this every day. Seriously, no yoke.
Recipe Courtesy of Half Baked Harvest
1 cup buttermilk
2 teaspoons kosher salt
3 cups finely crushed corn flakes
3 tablespoons whole wheat flour (we used whole wheat pastry flour)
1 tablespoon chopped fresh thyme
extra virgin olive oil, for brushing
6 tablespoons butter
2 tablespoons honey
2-3 teaspoons cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
kosher salt, to taste
1. First, we are going to start with prepping the chicken, or respective meatless fillets. Take each of the proteins and add them into separate Ziplock bags.
2. Then add in the 1/2 cup of buttermilk in each bag and toss those babies in the fridge!
3. QUICK..preheat the oven to 425 degrees!
4. While our proteins are soaking up the milky goodness, its time to prep the coating.
5. Take a medium size bowl and add in the flour, thyme, salt, and corn flakes. Smash up the cornflakes in the mixture until they are just as fine as ma' lady (thanks, Brad).
6. Next let's get that hot honeyyyy cookin'! Go ahead and take the butter and remainder of ingredients listed above and add them into a small sauce pan.
7. Let it all melt together over low heat for a bit and (while this is happening) let's talk protein prep again.
8. Take the protein(s) out of the fridge and lay each piece respectively into the coating on each side. Follow this step until you have laid them all out on baking sheets.
9. Give each of the pieces a nice coat of the extra virgin olive oil and tuck them into the oven for a toasty lil nap.
10. Cook for 22 min and viola!
Bonus: grab some toasted bread, and smother on some ranch, fresh lettuce, coleslaw, tomatoes, onions, and make yourself an incredible lunch the next day!