Sweet-Spicy Fried Chicken

Photo: Travis Rathbone


Serves: 6 (serving size: 2 drumsticks, 2 tsp. sauce, 1/2 tsp. chile)

Recipe Time

Prep: 40 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 369
Fat 17 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 38 g
Carbohydrate 15 g
Fiber 1 g
Cholesterol 170 mg
Iron 2 mg
Sodium 656 mg
Calcium 24 mg


2 tablespoons raw honey
3 tablespoons hot cayenne pepper sauce such as Frank's
1/2 cup all-purpose flour
1/2 cup whole-grain medium-grind cornmeal
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 large egg white
12 small drumsticks, skin removed
Canola oil, for frying
1 fresh red chile such as Fresno, red finger or red jalapeño, thinly sliced


1. Whisk honey and 2 Tbsp. hot sauce.

2. In a dish, mix flour, cornmeal, spices and salt. In a bowl, whisk egg white until soft peaks form. Fold in remaining 1 Tbsp. hot sauce. Coat chicken with egg mixture; dredge in flour mixture. Place on a baking sheet.

3. Set a wire rack over a baking sheet. Fill a cast-iron skillet with 1/2 inch oil (about 1 1/2 cups); attach a deep-fry thermometer to the side. Warm oil over medium heat until it reaches 360ºF, about 25 minutes. Add 6 drumsticks; cook, turning occasionally and adjusting heat to keep oil at 325ºF, until a meat thermometer inserted into drumstick registers 165ºF and chicken is browned, 10 to 12 minutes. Let drumsticks drain on wire rack. Return oil to 360ºF and repeat with remaining chicken.

4. Just before serving, drizzle fried chicken with honey mixture and sprinkle with chile.

Genevieve Ko,


September 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note