- by Sheri Castle
This recipe, created by Southern food legend Sheri Castle, perfectly balances sweet and heat. A skillet full of golden-brown, pan-seared chicken thighs turn sticky in a delectable buttery, garlicky, honey-kissed pan sauce. "Being the Southerner that I am," says Sheri, "I love to serve the tender chicken and generous drizzles of the glaze over piping hot split biscuits."
Level
Intermediate
Prep Time
10 minutes
Cook Time
40 minutes
Serves
4-6
Cook it With Our
Directions
- Blot the chicken dry with paper towels and season generously on both sides with salt and pepper. Place the flour in a shallow pan and lightly coat the chicken, shaking off any excess. Set aside in a single layer.
- Place the oil and 2 tablespoons of the butter in a large, ovenproof skillet, preferably cast-iron, set over medium heat. Once the butter melts and begins to sizzle, add the chicken in a single layer. Depending on the size of your thighs and the size of your skillet, you may need to brown the chicken in two batches. Cook until chicken is well-browned on the bottom, 3 to 5 minutes. Flip with tongs and brown the other side, 3 to 5 minutes. Adjust the heat as needed to keep the chicken sizzling without the flour scorching. Transfer the chicken to a plate in a single layer.
- Add the remaining tablespoon of butter to the skillet. Decrease the heat to low and add the garlic. Cook, stirring continually, just until the garlic is aromatic, 20 to 30 seconds. Add the honey and hot sauce to the pan and stir well to loosen the browned bits from the bottom of the skillet.
- Return the chicken and any accumulated juices to the pan and coat it in the sauce. Cook until an instant-read thermometer inserted into the thickest part of the meat registers 160°F.
- Heat the broiler to high. Place the skillet under the broiler until the sauce sizzles and darkens a bit on top, about 2 to 3 minutes. Remove from the oven, garnish with scallions, parsley, and a generous squeeze of fresh lemon juice and serve immediately.
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