Beasley's Chicken + Honey Fried Chicken Recipe

Beasley's Chicken + Honey Fried Chicken Recipe
Staff Writer

Beasley's Chicken + Honey

Chef Ashley Christensen of Beasley's Chicken + Honey in Raleigh, NC shares her recipe for old fashioned, Southern fried chicken. Served hot off the stove or chilled in the fridge, this dish is the perfect summertime entree. 

Click here to see 24 Southern Dishes That You Need to Know How to Make

Directions

For the brine

Boil the water and add in the sugar and 1 ½ cup of salt, stirring the mixture until it has dissolved to create a brine.

Remove from the heat and combine the brine with some ice in a large, food-safe container.

Place the chicken in the brine, cover, and refrigerate for at least 10 hours and for no longer than 12 hours. 

For the fried chicken

Fill a large, cast-iron skillet half-way with canola oil and heat to 325 degrees.

Fill a paper grocery bag with the flour and the 1 teaspoon of salt, fold the top closed, and shake the bag to combine the ingredients.

Fill a large bowl with the buttermilk. Remove the chicken from the brine and pat the pieces dry.

One by one, dip the chicken pieces into the buttermilk, lift them to drain the excess, then place them in the grocery bag with the flour mixture.

Fold the bag closed and then shake it to thoroughly coat the chicken with the flour mixture, about 30 seconds.

Shake the excess flour from the chicken pieces and fry them in the skillet, adjusting the heat of the oil as necessary to maintain it at 325 degrees, turning each over once, until they are done, about 155 degrees on the interior for white meat and 165 degrees on the interior for dark meat. 

Nutrition

Calories per serving:

2378 kcal

Daily value:

119%

Servings:

2
  • Carbohydrate, by difference 346 g
  • Protein 59 g
  • Total lipid (fat) 86 g
  • Vitamin A, IU 4567 IU
  • Vitamin A, RAE 1251 µg
  • Vitamin B-12 2 µg
  • Vitamin B-6 3 mg
  • Vitamin C, total ascorbic acid 63 mg
  • Vitamin D 208 IU
  • Vitamin E (alpha-tocopherol) 6 mg
  • Vitamin K (phylloquinone) 7 µg
  • Alanine 2 g
  • Arginine 2 g
  • Ash 14 g
  • Aspartic acid 4 g
  • Calcium, Ca 1276 mg
  • Carotene, beta 28 µg
  • Cholesterol 44 mg
  • Choline, total 97 mg
  • Copper, Cu 1 mg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 19 g
  • Fatty acids, total polyunsaturated 15 g
  • Fatty acids, total saturated 14 g
  • Fiber, total dietary 41 g
  • Folate, DFE 672 µg
  • Folate, food 203 µg
  • Folate, total 553 µg
  • Folic acid 350 µg
  • Fructose 6 g
  • Galactose 1 g
  • Glucose (dextrose) 5 g
  • Glutamic acid 9 g
  • Glycine 2 g
  • Histidine 1 g
  • Iron, Fe 53 mg
  • Isoleucine 2 g
  • Leucine 3 g
  • Lutein + zeaxanthin 31 µg
  • Lysine 2 g
  • Magnesium, Mg 434 mg
  • Maltose 1 g
  • Manganese, Mn 8 mg
  • Methionine 1 g
  • Niacin 28 mg
  • Pantothenic acid 4 mg
  • Phenylalanine 2 g
  • Phosphorus, P 1528 mg
  • Potassium, K 1855 mg
  • Proline 2 g
  • Retinol 1224 µg
  • Riboflavin 3 mg
  • Selenium, Se 98 µg
  • Serine 2 g
  • Sodium, Na 3065 mg
  • Starch 220 g
  • Sucrose 2 g
  • Sugars, total 35 g
  • Thiamin 4 mg
  • Threonine 1 g
  • Tocopherol, gamma 11 mg
  • Tryptophan 1 g
  • Tyrosine 1 g
  • Valine 2 g
  • Vitamin D (D2 + D3) 5 µg
  • Vitamin D3 (cholecalciferol) 5 µg
  • Water 1347 g
  • Zinc, Zn 10 mg
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