Blue Corn Fried Chicken with Ancho-Honey Sauce Recipe

Name: Blue Corn Fried Chicken with Ancho-Honey Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup honey; 2 tablespoons ancho chile powder; 1 whole chicken (3-4 lbs) cut up into 8 pieces; 3 cups buttermilk; Peanut oil, for frying; Salt and freshly ground pepper; 2 cups all-purpose flour seasoned with salt and pepper; 4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper; 3 cups blue cornmeal, seasoned with salt and pepper; Buttermilk-Bacon Smashed Potatoes, for serving

Servings: persons

1 cup honey
2 tablespoons ancho chile powder
1 whole chicken (3-4 lbs) cut up into 8 pieces
3 cups buttermilk
Peanut oil, for frying
Salt and freshly ground pepper
2 cups all-purpose flour seasoned with salt and pepper
4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper
3 cups blue cornmeal, seasoned with salt and pepper
Buttermilk-Bacon Smashed Potatoes, for serving

1
In a bowl, mix the honey with the chile powder until blended.
2
Place chicken in a large baking dish, add the buttermilk, turn to coat.
3
Cover and place in the refrigerator for at least 4 hours.
4
Heat 1-inch of peanut oil in a cast-iron skillet until it registers 350 on a deep-frying thermometer.
5
Remove the chicken from the buttermilk, pat dry and season with salt and pepper.
6
Dredge each piece of chicken in the flour, shake off any excess, then dip in the eggs and then the cornmeal.
7
Working in batches, slowly add the chicken pieces to the hot oil skin-side down.
8
Cover the skillet and reduce the heat to medium high and cook for 7 minutes.
9
Remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes.
10
Drain on paper towels and transfer to a platter.
11
Drizzle with the ancho honey sauce and serve with the Buttermilk-Bacon Smashed Potatoes.

1568

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup honey, 2 tablespoons ancho chile powder, 1 whole chicken (3-4 lbs) cut up into 8 pieces, 3 cups buttermilk, and more.

Yes, Blue Corn Fried Chicken with Ancho-Honey Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blue Corn Fried Chicken with Ancho-Honey Sauce

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