Beasley's Chicken + Honey Fried Chicken Recipe

Staff Writer
Beasley's Chicken + Honey Fried Chicken Recipe
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

2
Servings
4608
Calories Per Serving
Deliver Ingredients

Ingredients

For the brine

  • 8 Cups cold water
  • 1 Cup granulated sugar
  • 1 1/2 Cup salt
  • 1 gallon ice cubes

For the fried chicken

  • 1 whole chicken, cut into pieces
  • 1 Teaspoon salt
  • Canola oil
  • 4 Cups whole buttermilk
  • 4 Cups all-purpose flour

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. 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
316g
100%
Sugar
124g
N/A
Saturated Fat
46g
100%
Cholesterol
399mg
100%
Protein
127g
100%
Carbs
315g
100%
Vitamin A
419µg
47%
Vitamin B12
4µg
61%
Vitamin B6
2mg
95%
Vitamin C
7mg
12%
Vitamin D
7µg
2%
Vitamin E
42mg
100%
Vitamin K
172µg
100%
Calcium
744mg
74%
Fiber
7g
27%
Folate (food)
125µg
N/A
Folate equivalent (total)
780µg
100%
Folic acid
385µg
N/A
Iron
16mg
89%
Magnesium
225mg
56%
Monounsaturated
177g
N/A
Niacin (B3)
46mg
100%
Phosphorus
1363mg
100%
Polyunsaturated
81g
N/A
Potassium
1802mg
51%
Riboflavin (B2)
3mg
100%
Sodium
10160mg
100%
Sugars, added
100g
N/A
Thiamin (B1)
2mg
100%
Trans
1g
N/A
Zinc
10mg
66%