Recipe Card
Hot Honey Chicken
INGREDIENTS
3 Chicken breast (or cut of your choice)
4 cups 600g oil for frying
Marinade
2 cups 555g Greek yogurt
1 tbsp 10g Cyan pepper
1 tbsp smoked paprika
1 tbsp 10g onion powder
1 tbsp 10g garlic powder
10g 2 tsp salt
Optional Velveting
3 tbsp baking soda
Dry Coating
3 cups 460g self raising flour
1/2 70g cup corn flour
1 tsp 5g baking powder
1/2 cup 90g hot paprika
1/2 tbsp 5g salt
1/2 tbsp 3g pepper
2 tbsp 10g cayenne
1 tbsp 2g oregano
METHOD
Velvet Chicken
1. trim and cut chicken into strips and place in a bowl
2. sprinkle baking soda over chicken approx. 1/2 tbsp per chicken breast. Cover and place in refrigerator for 15 min.
3. fill bowl with cold water and wash off the baking soda and pat dry with a clean tea towel.
4. place yoghurt and spices into bowl with chicken and mix to coat all chicken.
OR
Wet Marinade
1.trim and cut chicken into strips and place in a bowl
2. place yoghurt and spices into bowl with chicken and mix to coat all chicken. Cover and place in refrigerator for 2 - 12 hours.
Dry Coating
1. in a medium bowl mix together all dry coating spices
Dredge and Fry
1. wiping a little of the yoghurt marinade off the chicken
2. place in dry coating bowl and fully coat the chicken
3. gently lower into the hot oil (170 degrees Celsius)
4. fry for approx. 4 min, until golden brown
5. place of wire rack over a lined baking tray and place in oven to keep crisp and continue cooking to reach internal temperature of (75 degrees Celsius)
Hot Honey Drizzle
Ranch Dipping Sauce
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