SPICY HONEY BUTTER RECIPES
SPICY HONEY BUTTER RECIPE - FOOD.COM
Make and share this Spicy Honey Butter recipe from Food.com.
Total Time 10 minutes
Prep Time 10 minutes
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In small bowl, beat together all ingredients.
- Serve immediately or cover tightly and refrigerate.
Nutrition Facts : Calories 1432.8, FatContent 122.8, SaturatedFatContent 77.8, CholesterolContent 325.4, SodiumContent 876.8, CarbohydrateContent 94.3, FiberContent 0.7, SugarContent 92.9, ProteinContent 1.7
SPICY HONEY BUTTER FRIED CHICKEN - MARION'S KITCHEN
There are so many things going on with this homemade fried chicken: it’s crunchy, sticky, spicy… and there are waffles too! This dish makes a truly decadent weekend brunch. Plan ahead, enjoy the frying fun, then relish this comfort food classic.
Provided by MARIONSKITCHEN.COM
Yield 4
Number Of Ingredients 20
Steps:
- Combine the chicken and the marinade ingredients in a large bowl. Cover and refrigerate overnight. To make the spicy seasoning, toast the sticky rice in a dry frying pan over high heat. Keep the rice grains moving in the pan. Cook until the grains are a deep brown colour. Transfer the toasted rice to a mortar and use a pestle to grind to a fine powder. In small bowl, mix the rice powder with the remaining ingredients. This can be made up 2-3 days in advance. Keep in an airtight container. For the coconut sriracha honey butter, melt the butter in a small saucepan over medium heat. When the butter is foaming, stir through the honey and the Marion’s Kitchen Coconut Sriracha. Simmer for another minute or until thick and glossy. Then remove from heat and set aside. When ready to serve, just reheat gently on the stovetop. To cook the chicken, heat enough oil in a large frying pan to deep fry the chicken. When the temperature is about 130°C/270°F, coat each piece of chicken in flour and then carefully add the chicken to the hot oil. Fry, turning often, for about 6 minutes or until the chicken is a pale golden colour and is cooked through. Do this in batches. Drain the chicken on paper towel for at least 10 minutes. Then reheat the oil to about 180°C/360°F. Fry the chicken in batches for 2-3 minutes or until the colour is a deep golden brown and the coating is super crispy. Drain on paper towel. While the chicken is still hot, sprinkle with the spicy seasoning. Serve the chicken on the waffles and drizzle with the warm coconut sriracha honey butter.
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We know how to butter you up. And it starts with 29 recipes for homemade flavor-packed butter. Once you’ve mastered the butter basics, you’ll never buy the store brands again. Whether you like them in pats, whipped or creamy these spreads for topping toast, dinner and dessert (that’s right, they’re everything from herby to spicy to sweet) will have you spreading it on thick.
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