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A science‑backed method for ultra‑crispy fried chicken breast, marinated for 12 hours, lightly dredged with a secret 60‑flip technique, and finished with a sweet‑spicy hot honey glaze. Perfect for a satisfying main course.
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Everything you need to know about this recipe
Fried chicken is a staple of Southern American cooking, originally rooted in African‑American culinary traditions. The addition of a sweet‑spicy honey glaze reflects modern fusion trends that blend classic comfort food with bold flavor profiles.
Regional styles include Nashville hot chicken, buttermilk Southern fried chicken, and Korean‑style double‑fried chicken. This recipe uses a scientific 60‑flip dredge for a light crust and a hot honey glaze, offering a unique sweet‑heat twist compared to classic Southern seasoning.
It is typically served hot, with sides like coleslaw, biscuits, mashed potatoes, and gravy. The chicken is often eaten plain or with a simple honey drizzle, not the thick glaze used here.
Fried chicken is popular at family gatherings, picnics, holidays such as Thanksgiving, and community events like church potlucks. Its convenience and crowd‑pleasing flavor make it a go‑to dish for celebrations.
The recipe combines a scientifically proven 60‑flip dry‑dredge technique with a balanced hot honey glaze, delivering an ultra‑light crust that stays crisp while the glaze adds a sweet‑spicy finish, unlike traditional heavy batters.
Common errors include not drying the chicken enough, over‑packing the flour, and letting the oil temperature drop too low. Each of these leads to a soggy or overly thick crust.
The repeated gentle flips aerate the flour mixture, creating a fine network that yields a feather‑light, crisp crust without the heaviness of a thick batter, allowing the chicken’s flavor to shine through.
Yes, the glaze can be prepared up to 2 days in advance. Store it in a sealed jar in the refrigerator and gently reheat on low heat before brushing onto the fried chicken.
The YouTube channel Fallow focuses on deep‑dive food science tutorials, exploring the chemistry behind classic dishes and sharing practical, technique‑driven recipes for home cooks.
Fallow emphasizes scientific explanations—like the 60‑flip dredge and precise oil temperature—rather than just showing the steps, giving viewers a deeper understanding of why each technique matters.
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