Brenda Watts’ Double Dipped Honey Chicken with Serrano and Habanero Peppers entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Double Dipped Honey Chicken With Serrano and Habanero Peppers
Serves 6
  1. 1 cup Sue BeeĀ® Honey
  2. 3 pounds boneless skinless chicken breasts
  3. 1 cup buttermilk
  4. 1 large egg, beaten
  5. 1 teaspoon sriracha
  6. 2 cups all-purpose flour
  7. 1 teaspoon salt, divided
  8. 1 teaspoon ground black pepper, divided
  9. 1/2 teaspoon paprika
  10. Peanut oil, for frying
  11. 1 tablespoon unsalted butter
  12. 1 tablespoon olive oil
  13. 1/2 cup sweet onions, finely chopped
  14. 3 large serrano peppers, seeded and finely chopped
  15. 2 large habanero peppers, seeded and finely chopped
  16. 3 tablespoons soy sauce
  1. Cut chicken breasts into half pieces. Rinse breast halves and pat dry.
  2. In a small bowl, whisk together buttermilk, egg and sriracha until well-blended.
  3. In a medium shallow bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper and paprika and stir together until blended.
  4. Dip each chicken piece into buttermilk mixture.
  5. Roll each dipped chicken piece into flour mixture to coat.
  6. Dip flour-coated chicken pieces for a second time into the buttermilk.
  7. Roll the double-dipped chicken pieces a second time into the flour mixture to coat again.
  8. Place a large piece of wax paper on a large cutting board or work surface to cover.
  9. Place the coated chicken pieces on the wax paper.
  10. Pour the peanut oil in a large heavy skillet to a depth of 1/4 inch.
  11. Heat over medium-high heat until hot enough to sizzle a drop of water. Reduce heat.
  12. Add half the coated chicken pieces to skillet and cook uncovered, for 2 to 3 minutes per side, until crusts on both sides are golden brown. Repeat for all the pieces.
  13. Drain partially cooked chicken pieces on a large platter that has been lined with several paper towels.
  14. Heat butter and olive oil in a small skillet over medium-high heat.
  15. Add onions, serrano peppers, habanero peppers and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper into heated oil; cook for 1 or 2 minutes, or until vegetables are tender, stirring occasionally.
  16. Remove from heat and set aside.
  17. In a small bowl, whisk honey and soy sauce together until blended.
  18. Stir cooked vegetable mixture into honey mixture. Heat oven to 350 F.
  19. Lightly spray bottom and sides of a 13-by-9-by-2-inch glass baking dish with cooking spray.
  20. Place chicken pieces into prepared baking dish.
  21. Spoon honey vegetable mixture evenly over top of each crusted chicken piece into prepared baking dish.
  22. Bake for 20-25 minutes, or until chicken is cooked thoroughly. Remove from oven and serve immediately with favorite sides.
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