Honey Orange Pepper Fried Chicken

Why does orange pepper taste good?

Let me tell it: I don’t know if this seasoning is new, but I haven’t been able to find it in stores. It is GOOD. Before I use a seasoning, I make sure to open and smell it. Once you get a whiff of this orange pepper seasoning you know you’re in for a treat. There’s a zesty, citrus aroma with soft undertones of cracked pepper that emanates from the bottle as soon as you open it. The combination of those two elements provide the perfect balance you need to enjoy this fried chicken.

What’s the secret to a good fried chicken?

The secret to a good fried chicken can be broken down into two elements: good seasoning, good coating. Make sure your chicken is well seasoned with a good dry rub. Make sure the coating for your chicken is seasoned as well. Remember, flavor is key!

What ingredients will I need to make this fried chicken?

Dark meat works best for this recipe. Drums, thighs, and wings will get you the best results. The marinades that work well are Badia’s Mojo and Sour Orange. Purchase the orange pepper seasoning: https://amzn.to/3CQo6Gd Purchase the Mojo and Sour Orange marinades: https://amzn.to/44nWvIa

Ingredients

-3 lbs of chicken: four chicken wings, three drums, two thighs

-4 cups of corn oil

-1 tablespoon of all purpose seasoning

-1 teaspoon of Cajun seasoning

-1 teaspoon of garlic powder

-1 teaspoon of onion powder

-1/2 of a chicken bouillon cube

-1 teaspoon of orange pepper seasoning

-1 tablespoon of sour orange marinade

-1 tablespoon of mojo marinade

For the chicken coating:

-1 cup of all purpose flour

-1 cup of fine cornmeal

-1 teaspoon of Cajun seasoning

-1 teaspoon of garlic powder

-1 teaspoon of all purpose seasoning

Honey Orange Pepper Sauce:

-Juice of 1 Navel Orange (do not substitute with store bought orange juice. Use a fresh Navel Orange)

-1 1/2 table spoon of Mike’s Hot Honey Sauce

-1 tablespoon of Honey (optional)

-1 teaspoon of Orange Pepper seasoning

Directions:

Pat your chicken dry and ensure the skin of the chicken lays flat on the thigh, and the skin is pulled all the way up on your drums. Add your all purpose, onion & garlic powder, cajun seasoning, orange pepper seasoning, crumble the chicken bouillon cube, and add mojo and sour orange marinade. Massage into the chicken and marinate in the fridge for 30 minutes to 1 hr.

Next, prepare your chicken coating by adding all purpose flour, cornmeal, cajun seasoning, garlic powder, and all purpose seasoning. Add all ingredients into a Ziploc bag and shake. Grab a large frying pan, place your fire on medium, heat the pan for 3 minutes, then add your 4 cups of oil. Heat your oil for at least 5 to 7 minutes. remove your chicken from the refrigerator and add into your Ziploc bag and shake and sure all pieces of chicken are evenly coated with your chicken coating. Be careful not to overcrowd your pan and fry approximately four pieces at once fry for 15 to 20 minutes or until golden brown on each side. Be careful not to have your fired too high or else the outside of your chicken will barn, and the inside of your chicken will be under cooked.

Once your chicken has fried, transfer to a wire rack. Grab a separate sauté pan and place on low to medium heat. Squeeze the juice of one navel orange, add your honey, your orange pepper seasoning, and bring to a slow, rolling boil for approximately two minutes, occasionally stirring. Pour the sauce over your fried chicken. Serve and enjoy!