I don’t know about you guys, but I have a lot of childhood memories of food at the family get-togethers on my father’s Polish side of the family. Quite frequently, the gatherings were for Catholic school graduations, but there was always a giant, catered luncheon from a big Polish catering place in Chicago.
Being a picky child, I was yet to be a fan of sauerkraut (*gasp* appalling!), and I would usually go for two things: buttery potato dumplings and a heaping plate of fried chicken. Yep, I was the kid that would only eat buttered noodles, and I would definitely peel the crispy skin off the chicken, gobble it down, and go for another piece before eating the actual chicken part.
I was a jerk.
Okay, so, my palate has definitely expanded over the last twenty years, but I still get a craving for some crispy chicken, when warm weather can be wafted in the breeze of changing seasons. Spring is just around the corner, despite what any groundhog may say, and it’s time to get those tasty, warm weather flavors on my tongue.
The chicken I’ve made here has a delicious and delicate sweetness from 100% natural Tupelo honey. I also added this floral and naturally sweet honey to a soy sauce that can be drizzled or glazed over the crispy skin. You can absolutely fry this chicken, if you wish; but, I decided to cut out the greasy frying oil, so the natural honey flavor is more prevalent.
1 1/2 c. All-purpose flour
1/4 c. Instant potato mix, dry
1 tsp. Salt
2 tsp. Black pepper
2 tsp. Sweet paprika
1/2 tsp. Cayenne pepper
1 tsp. Garlic Powder
2 Eggs, whole
1 TB Savannah Bee Company Tupelo Honey
2 c. Seasoned bread crumbs
6 Whole chicken thighs, bone in
- Combine the flour, potato flakes, and all seasonings in a large bowl, and fluff it all together with a fork. Set aside.
- Use a fork to whip the eggs and Tupelo honey in a second bowl until you have a consistent mixture. Make sure to not let any portions of honey fall to the bottom. Set aside.
- Add the seasoned bread crumbs to a third bowl. Line up all three bowls, from left to right, flour, egg, and then bread crumbs.
- Un-package the chicken thighs. Remove any excess skin or fat. Fully coat each chicken thigh in the flour mixture, then the egg-honey mixture, and then the bread crumbs. Set each chicken thigh on a baking rack set over a lined baking tray.
- Once all of the chicken thighs have been fully coated, bake them in a 375-degree oven for about thirty minutes. Flip the chicken over, and bake for an additional fifteen minutes, or until a meat thermometer reads that the chicken is cooked thoroughly. The skin should be crispy and golden.
- Plate your honey baked chicken thighs, and let them cool before adding the Tupelo honey-soy sauce.
Honey-Soy Sauce Ingredients
2 TB Butter
1 TB All-purpose flour
2 TB Savannah Bee Company Tupelo Honey
2 TB Soy sauce
Juice of 1/2 a lemon
1/2 c. Chicken broth
- Melt the butter over medium heat. Sprinkle the flour over the top, and continually stir the mixture together until a thick paste forms and turns golden brown.
- Turn the heat down to medium-low. Stir in the Tupelo honey, then the soy sauce.
- Squeeze the lemon juice into the sauce. Add the chicken broth, and stir the ingredients to combine.
- Cook the sauce for about three minutes, or until the sauce becomes smooth and thickened.
- Drizzle the hot honey-soy sauce over your baked chicken. A little bit has a lot of honey flavor!
Savannah Bee Company sells 100% all-natural honey, honey comb products, and natural honey beauty products. Their products are found all over the United States (seriously), or you can purchase their products here.
See what other food thangs I’ve been up to!