Lunch: Honey Butter Fried Chicken

This recipe includes superfoods such as:

Honey

Health benefits of Honey Butter Fried Chicken

Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health.

Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefits against oxidative stress and inflammation. These antioxidants can help combat the damage caused by free radicals, which are linked to chronic conditions such as heart disease and cancer. Furthermore, the natural sugars in honey can provide a quick energy boost, making it an excellent option for a pre-workout snack or a natural sweetener in beverages and meals.

Honey's benefits extend beyond its nutritional profile. Its antimicrobial properties make it a natural remedy for wounds and burns, promoting healing by providing a moist environment and acting as a barrier to infection. Additionally, honey has been used for centuries to soothe sore throats and coughs, thanks to its ability to coat the throat and reduce irritation.

However, it's important to consume honey in moderation. While it is a healthier alternative to refined sugar, it is still a form of sugar and can contribute to weight gain and other health issues if consumed in large amounts. For individuals with diabetes or those monitoring their blood sugar levels, it's crucial to account for honey's GI and its effects on blood sugar.

Choosing raw, unprocessed honey can also maximize its health benefits. Raw honey is more likely to retain its antioxidants and other beneficial compounds that can be lost during processing. Incorporating honey into your diet can be as simple as adding it to yogurt, drizzling it over oatmeal, or blending it into smoothies. Its natural sweetness and health-promoting properties make honey a superfood worth including in a healthy, balanced diet.

Ingredients

2 sticks (16 tablespoons) butter, at room temperature
4 tablespoons honey
1/2 teaspoon kosher salt

Instructions

Special equipment: a frying thermometerFor the honey butter: Combine the butter, honey and salt in the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed until the butter is well-mixed, about 2 minutes. Taste and adjust the salt and honey to your preference. Store the honey butter in the refrigerator. (Bring to room temperature before serving.) For the brined chicken: Combine the salt, sugar, chile flakes and lemon and orange peels with 1 gallon water in a large pot and heat over medium heat, stirring, until the sugar and salt dissolve. Cool completely. Place the chicken breasts, thighs and drumsticks in the brine, and refrigerate, 12 to 24 hours. Remove the chicken from the brine and dry off excess moisture with paper towels. For the fried chicken: Stir together the flour, rice flour, garlic powder, black pepper, onion powder, baking powder, cayenne pepper, 3 teaspoons salt, and 1/4 teaspoon smoked paprika. Taste it-it should taste good!Divide the flour mixture between two deep containers. Pour the buttermilk into a third container. Batter each piece of chicken one at a time: Dip a piece into the first flour container and coat lightly with the flour mixture. Then submerge the chicken in the buttermilk. Lift the chicken out of the buttermilk, and let the excess drip off; place into the second flour mixture to coat the chicken again. (Be careful to ensure that the chicken is evenly and fully coated, but do not let the coating become too thick.) Place the battered chicken onto a plate and proceed with the remaining chicken. Let the chicken rest, battered, while heating the oil. If you are not going to fry the chicken within 1 hour, place in the refrigerator, uncovered, for up to 3 hours. If you refrigerate the battered chicken, be sure to bring it to room temperature for 30 minutes before frying. Fill a sturdy, high-sided pot with four inches of oil and preheat the oil over medium heat. Using a frying thermometer, carefully bring the oil to 340 degrees F. Set a wire rack over a cookie sheet. Place several pieces of the chicken in the oil (do not crowd; fry in 2 batches if necessary). If you place too much chicken into the oil, the temperature will drop too much and the chicken will become greasy. Carefully adjust the heat to keep the oil at a consistent temperature of 315 to 320 degrees F. Fry the chicken until an instant-read thermometer inserted into the thickest point of the meat reads at least 165 degrees F, 11 to 13 minutes for the drumsticks and about 10 minutes for the breasts and thighs. Transfer the cooked chicken to the wire rack. Sprinkle the top of the just-fried chicken with salt and some of the remaining tablespoon smoked paprika. Let rest 1 minute, then flip the chicken and sprinkle the other side with salt and smoked paprika. Serve with room temperature honey butter to spread onto the hot fried chicken.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.