Classic Pan-Fried Chicken with Honey Butter
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic, crispy, pan-fried chicken recipe from the Gail Collection served with a delicious homemade honey-butter sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 4 servings |
🔪 Key Equipment
- Paper or plastic bag
- Large skillet
- Small saucepan
Ingredients
For the Chicken
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| One | Broiler-Fryer Chicken | 2 to 2.5 lbs, cut up |
| 1/2 Cup | Flour | None |
| Two Teaspoons | Salt | None |
| 1/4 Teaspoon | Pepper | None |
| One Teaspoon | Paprika | None |
| As Needed | Shortening or Cooking Oil | For frying |
For the Honey Butter
Instructions
Step 1: Coat the Chicken
- Wash the cut-up One broiler-fryer chicken pieces and pat them dry.
- In a paper or plastic bag, combine 1/2 cup flour, two teaspoons salt, 1/4 teaspoon pepper, and one teaspoon paprika.
- Shake a few pieces of chicken at a time in the bag until they are well coated.
Step 2: Fry the Chicken
- In a large skillet, heat about one inch of shortening or cooking oil over medium-high heat.
- Place the chicken pieces, skin-side down, in the hot oil. Be careful not to overcrowd the skillet.
- Brown the chicken on all sides until golden and crisp.
- Reduce the heat, cover the skillet tightly, and cook for 30 to 45 minutes, or until the chicken is tender and cooked through. Uncover for the last 5-10 minutes to re-crisp the skin.
Step 3: Prepare Honey Butter and Serve
- To make the Honey Butter: While the chicken is cooking, heat 1/2 cup honey and 1/4 cup butter together until the butter is melted and warm.
- Serve the hot honey butter drizzled over the fried chicken.
💡 Make-Ahead & Storage: Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days, though best enjoyed fresh and crispy.
Original Recipe Scan
