Pollo Rebozado Con Miel Recipe
Lightly battered chicken fillets, honey
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Battered chicken
Honey glaze
To serve (optional)
Method
Battered chicken
Prepare chicken
Trim any excess fat from the chicken. If breasts are thick, slice each into 1/2-inch‑thick fillets or butterfly and then cut into strips about 3–4 inches long so pieces cook evenly.
Set up breading station
In one shallow bowl combine the all-purpose flour and cornstarch. In a second bowl whisk the egg with the milk (or water) until blended. If using breadcrumbs, place them in a third shallow dish.
Batter and bread
Dredge each seasoned chicken piece first in the flour/cornstarch mixture, shaking off excess, then dip into the egg mixture, and finally press into breadcrumbs (if using) to coat. For a lighter batter, you can skip the breadcrumbs and use just the flour/cornstarch and egg step.
Heat oil
Pour about 1/4-inch to 1/3-inch of vegetable oil into a wide skillet (about 8–10 inches). Heat over medium-high until shimmering and a breadcrumb test piece sizzles immediately (about 350°F / 175°C if using a thermometer).
Fry chicken
Work in batches to avoid overcrowding. Fry the battered chicken pieces 2–3 minutes per side or until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a wire rack or paper towel-lined plate to drain. Keep warm while you make the glaze.
Honey glaze
Make glaze
In a small saucepan or skillet, combine the honey, soy sauce, lemon juice, butter, and red pepper flakes. Warm over medium-low heat, stirring, until the butter is melted and the sauce is glossy and slightly thickened, about 2–3 minutes. Do not boil vigorously—just simmer gently so honey doesn't scorch.
Coat chicken
Place the fried chicken in a large bowl or return to the warm skillet and pour the glaze over it. Toss gently to coat each piece evenly with the honey glaze. Alternatively, brush the glaze onto pieces on a serving platter.