Instructions
1. Prepare the Chicken
- Rinse the chicken breasts under cold water and pat dry with paper towels.
- Cut the chicken into bite-sized pieces.
2. Marinate the Chicken
- In a small bowl, whisk together honey, lemon juice, black pepper, and salt.
- Pour the marinade into a large resealable plastic bag and add the chicken pieces.
- Seal the bag and massage the marinade into the chicken until fully coated.
- Refrigerate for at least 30 minutes (maximum 24 hours).
3. Prepare the Breading
- In a shallow dish, combine flour, baking powder, garlic powder, onion powder, paprika, cayenne pepper, black pepper, and salt.
- Remove chicken from the marinade, shaking off excess.
- Dredge each piece in the flour mixture, coating evenly. Shake off any excess and place on a wire rack to rest for 10 minutes.
4. Fry the Chicken
- Heat vegetable oil in a large skillet or Dutch oven to 375°F (190°C).
- Fry chicken in small batches, ensuring not to overcrowd the pan.
- Cook 6–8 minutes per batch, until golden brown and crispy.
- Use a slotted spoon to transfer chicken to a paper towel-lined plate to drain excess oil.
Serving Suggestions
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