Description
This Sage Honey Fried Chicken with Crispy Sweet Potato Fries combines classic Southern comfort food with a touch of aromatic sage and sweet honey glaze. The chicken is perfectly fried to a golden crisp, while the sweet potato fries offer a crunchy and flavorful side, making it a delicious and satisfying meal.
Ingredients
For the Fried Chicken
- 4 bone-in, skin-on chicken thighs
- 1 cup buttermilk
- 2 tablespoons honey
- 1 teaspoon dried sage or 1 tablespoon fresh sage, finely chopped
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For the Crispy Sweet Potato Fries
- 2 large sweet potatoes, peeled and cut into fries
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Marinate the Chicken: In a large bowl, whisk together buttermilk, honey, and sage. Add the chicken thighs and coat well. Cover and refrigerate for at least 2 hours or overnight to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper. This seasoned flour will give the chicken a flavorful crust.
- Coat the Chicken: Remove chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to adhere the coating.
- Heat the Oil: Pour vegetable oil into a deep skillet or cast-iron pan to a depth of about 1 inch. Heat over medium heat until the oil reaches 350°F (175°C).
- Fry the Chicken: Carefully add chicken pieces to the hot oil without overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on a wire rack or paper towels.
- Prepare Sweet Potato Fries: Preheat oven to 425°F (220°C). In a large bowl, toss sweet potato fries with olive oil, cornstarch, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Bake the Fries: Spread fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until fries are crispy and golden.
- Serve: Plate the crispy fried chicken alongside the sweet potato fries. Optionally drizzle extra honey over chicken for an added sweet touch and garnish with fresh sage leaves.
Notes
- For extra crispiness, double dredge the chicken by dipping it back into the buttermilk after the first flour coating and then dredging again in flour.
- Use a thermometer to monitor the oil temperature to avoid greasy or undercooked chicken.
- Sweet potato fries can be made ahead and reheated in the oven for crispness.
- Fresh sage provides a more aromatic flavor than dried; adjust quantity accordingly.
- Vegetable oil or peanut oil works best for frying due to their high smoke points.
