Blue Corn Fried Chicken with Ancho-Honey Sauce

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!