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Fried Chicken Recipe | First Prize 1998

Photo Credit
NattapolStudiO/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 4 to 6.
Category
Poultry
Course
Main Dish
Preparation Method
Deep Fry
Credit
John Collins, Yakima, Washington
Sources
Old Farmer's Almanac

We taste-tested a lot of fried chicken—and this recipe won first prize in our annual Almanac recipe contest! It’s delicious, crispy, and moist. What more could you want? Congratulations to John Collins from Yakima, Washington.

Ingredients
1 fryer chicken, cut up
1/2 cup thawed frozen orange juice concentrate
1/4 cup honey
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fine dry bread crumbs
1/2 cup ground almonds
oil, for frying

Instructions

In a bowl, combine orange juice, honey, and 1/2 cup of water.

In a separate bowl, combine flour, salt, and pepper. Place breadcrumbs in a third bowl, and almonds in a fourth.

Dip chicken pieces first in flour to coat thoroughly, then dip into juice mixture. Roll in crumbs to coat thoroughly, dip a second time into juice, and roll in ground almonds.

In a skillet, add one inch of oil and bring to 360°F. Fry chicken until crisp and cooked to 165°F.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Touchedpainter</span> Sat, 05/29/2021 - 18:35
I will be making this tonight. I brine poultry over night with little or no salt added. So will be brining in the orange juice with rosemary and other herbs and spices to taste. In the future I will be making with other citrus flavors: grapefruit, lemon, lime, etc. I plan on making with other sweeteners: maple syrup, root beer, ginger ale, half & half soda (found mostly in New England, I think it is a grapefruit/lemon soda). I don't like almonds, but think it would be great with cashews (or any nut). I also cook all meat low (250*) & slow to recommended inside doneness temperature. I never deep fry, never owned one. I usually use my air-fryer oven; which is just a toaster oven with convection that you can't turn off the blowing air. That's all that an air-fryer is; nothing more, nothing less. Well, air-fryer ovens do have the rotisserie which most toaster ovens don't have. I am going to have so much fun with playing with this recipe, even on the grill with smoking added to the mix. Thank you for sharing it with us.
<span>Becki</span> Thu, 06/06/2019 - 21:21
At 360 f, the coating immediately started to turn black. By the time the chicken was done, it was too burnt to eat. I am considered a good cook, but this was the worst thing I have ever made. And I followed the recipe to a T.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 06/11/2019 - 08:53

We're sorry to hear that the recipe did not turn out well. We personally test the recipes that are entered into our contests and this was a prize winner. We made it without issue,

 <span>Debbie</span> Tue, 05/28/2019 - 08:57
With all the honey and oj does this cause the chicken to burn or become to dark?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 05/29/2019 - 15:27

Hi, Debbie. This prize-winning recipe did not burn and turned out moist and crunchy. We hope you enjoy it.

 <span>Darryl Coleman</span> Fri, 02/22/2019 - 18:20
How would U convert from oil frying to Air fryer???
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 02/25/2019 - 15:22

We would recommend consulting the instruction manual that comes with the air fryer.

 <span>Verdie</span> Wed, 08/22/2018 - 20:29
Dipping the chicken into the flour portion of the recipe and then into the liquid... doesn't the flour just 'rinse off' in the mixture? What is keeping that from happening? Thanks.
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 08/23/2018 - 09:32

Hi, Verdie. If you dipped the chicken into the juice first, it would just slide off. There would be nothing for it to hold on to, therefore, dipping the chicken first in the flour gives it a base. We hope that helps!

 <span>Ol</span> Tue, 05/28/2019 - 11:30
your answer to Verdie references dipping into egg; there is no egg listed in the recipe....is this a recipe typo, or an inappropriate answer?