ATK's Super Crispy, Honey-Dipped Fried Chicken

READY IN: 50mins
Recipe by DeSouter

THE crunchiest crust, covered in a sweet-hot honey glaze. Crunch, glaze and juicy chicken in every bite - guaranteed! One of America's Test Kitchen's best.

Top Review by wcrobertson

I was looking for just this sort of marinated chicken with crispy cornstarch batter, only to find that insufficient care was taken in preparing the recipe description, which contains multiple editing errors and no description of how to make the batter. Not even sure all the ingredients are really listed. Sure would appreciate a correction to the recipe.

Ingredients Nutrition


  1. Make brine and batter at the same time so that they can be refrigerated for an adequate amount of time. The batter will be thin, but is quite adequate. It will thicken when chilled. Brine chicken in 2 quarts of water with 1/2 cup of sugar and 1/2 cup of salt whisked inches Refrigerate for 30 to 60 minutes. Heat oil (about 4 cups) to 350 degrees Farenheit in a 4 quart pot. Dry chicken and dredge in 1/2 Celsius cornstarch, shaking off any excess. Coat with batter and carefully drop into the oil, cooking for 5 to 7 minutes. Chicken will be light in color, but remove to a cooling rack or paper bags/towels. When all chicken is par-fried, reheat oil to 350 degrees. Dip fried chicken pieces into batter again and fry for another 5 to 7 minutes, then drain again. In a medium bowl, microwave honey and hot sauce for one minute. Place chicken pieces, one at a time, into warm mix and roll around until completely coated. Remove to a cooling rack. Enjoy hot or cold. Even when chilled, the chicken will remain super crispy.

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