Description
How to make crispy honey BBQ chicken with creamy Parmesan mashed potatoes that creates the perfect comfort food dinner your family will request weekly.
Ingredients
Scale
Crispy Honey BBQ Chicken
- 4 bone-in chicken thighs, skin-on
- 1 cup all-purpose flour
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 cup honey
- 1/3 cup BBQ sauce
- 2 tbsp apple cider vinegar
- 3 cups vegetable oil for frying
Parmesan Mashed Potatoes
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup heavy cream, warmed
- 4 tbsp unsalted butter
- 3/4 cup freshly grated Parmesan cheese
- 2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Prep Chicken: Pat chicken thighs completely dry with paper towels and season with salt. Mix flour with all spices in a large bowl. This ensures even coating and crispy results.
- Heat Oil: Heat oil to 350°F in a heavy pot or deep fryer. Use a thermometer for accuracy – too hot burns the coating, too cool makes greasy chicken.
- Coat Chicken: Dredge each thigh in seasoned flour, shaking off excess. Press coating gently into skin for better adhesion. Work with one piece at a time for best results.
- Fry Chicken: Carefully lower chicken into hot oil, skin-side down first. Fry 12-15 minutes, flipping once halfway through until golden brown and internal temperature reaches 165°F.
- Make Glaze: While chicken fries, whisk honey, BBQ sauce, and vinegar in a small bowl. Warm slightly in microwave for 30 seconds to help ingredients blend smoothly.
- Prepare Potatoes: Boil cubed potatoes in salted water until fork-tender, about 15 minutes. Drain thoroughly and mash with warm cream, butter, and Parmesan until creamy. Season to taste.
- Glaze & Serve: Brush hot fried chicken generously with honey BBQ glaze. Serve immediately alongside creamy Parmesan mashed potatoes while everything is still warm and perfect.
Notes
- Pat chicken completely dry before coating or the flour won’t stick properly and you’ll lose crispiness.
- Maintain oil temperature at 350°F throughout frying for even golden results and food safety.
- Store leftover chicken and potatoes separately in airtight containers in refrigerator for up to 3 days.
- Warm mashed potatoes gently with extra cream to restore creamy texture when reheating.
- Double the glaze recipe – it keeps for weeks refrigerated and works great on other meats.
- Use Yukon Gold potatoes for the creamiest texture that won’t turn gluey when mashed.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 32g
- Protein: 28g