Southern Oven Fried Chicken with a Hot Honey Sauce

Some days call for Fried Chicken, but I will save you the guilt that follows with this recipe. This Southern Oven Fried Chicken is a slightly healthier take on Southern Fried Chicken, but I promise you that it is as tasty as fried chicken. So much so that you could easily fool someone saying it was fried.

This is a recipe that I came across on Half Baked Harvest’s website, a food blog I absolutely love! I am always on the lookout for recipes that excite me and make me want to cook on the same day. And when I saw this recipe, I had to try it out the same day. No exaggeration but I planned dinner whilst I was on the train to go to work that morning! I sure do have the belly on my mind.

Oven roasted chicken tends to get quite dry, however soaking the chicken in buttermilk helps seal the juices in, rather it makes the chicken twice more juicy.

The hot sauce is to die for, honestly! Slather it all over the oven fried hot chicken and you are good to go. Honey, butter and chilli – this is the sauce of your dreams. So much umami.

Perfect to eat hot or cold, alone or to serve at a party. You don’t really need a reason to make this dish.

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Southern Oven Fried Chicken with a Hot Honey Sauce

Super delish fried-but-not-fried chicken with a umami rich hot honey sauce

Course

Main Dish

Cuisine

American

Prep Time

15 mins

Cook Time

40 mins

Servings

people

Ingredients

For the Over Fried Chicken

• 4 chicken breast I used skin off
• 300 ml buttermilk
• 1-2 tsp salt
• 4 tbsp breadcrumbs I used panko
• 2 tbsp whole wheat flour
• 1-2 tbsp olive oil

For the Hot Honey Sauce

• 4 tbsp butter
• 2 tbsp honey
• 1/4 tsp red chilli powder
• 2 tsp cayenne pepper powder
• 1/4 tsp paprika powder
• 1/4 tsp garlic powder
• Salt to taste

Course Main Dish Cuisine American Prep Time 15 mins Cook Time 40 mins Servings people Ingredients For the Over Fried Chicken 4 chicken breast I used skin off 300 ml buttermilk 1-2 tsp salt 4 tbsp breadcrumbs I used panko 2 tbsp whole wheat flour 1-2 tbsp olive oil For the Hot Honey Sauce 4 tbsp butter 2 tbsp honey 1/4 tsp red chilli powder 2 tsp cayenne pepper powder 1/4 tsp paprika powder 1/4 tsp garlic powder Salt to taste

Recipe Notes

1. Preheat the oven to 200C. Line a baking tray with baking paper.
2. In a zip lock bag, add the chicken pieces. Pour in the buttermilk and the salt. Seal the bag carefully, toss and shake everything so that the buttermilk coats the chicken and then refrigerate the bag for at least 30 mins or so. The longer the better - overnight being the best.
3. In a bowl, mix the breadcrumbs, wheat flour and a little salt. 
4. Remove the piece of chicken one by one and drop into the breadcrumb mix. Make sure the breadcrumbs coats the chicken surface well.
5. Transfer the chicken pieces onto the baking sheet, brush the chicken with olive oil. 
6. Oven roast for about 15 mins, then turn the chicken pieces and roast for another 15-20 mins or until the chicken is golden brown on both sides.
7. To make the hot honey sauce, in a hot pan, add the butter and melt.
8. To this, add the honey, cayenne pepper, chilli, paprika, salt and garlic powder. Mix all the ingredients. Hot honey sauce is ready.
9. Once the chicken is ready, plate and slather the hot honey sauce all over the chicken pieces and enjoy warm or cold.

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