Hot Honey Chicken with Fried Bread
Fiery honey mingles with savory garlic amidst golden, crispy-skinned chicken, complemented by citrus-kissed endive and rich, toasty bread. A delightful texture symphony!
Ingredients
- 1 garlic clove finely grated
- 2 tablespoons fresh lemon juice divided
- 4 skin-on bone-in chicken thighs
- Kosher salt
- 4 tablespoons honey
- 1 small red chile thinly sliced into rounds
- 2 tablespoons extra-virgin olive oil
- 2 slices bread ½-inch thick
- 2 small endives leaves separated
Instructions
- Preheat oven to 450°F. Mix garlic with 1 tbsp lemon juice. Pat chicken thighs dry, toss in garlic mixture, season with salt, and marinate at room temp for at least 20 minutes.
- Simmer honey and chile on medium-low until fragrant. Remove from heat and cool.
- Heat 2 tbsp olive oil in a cast iron skillet over medium-high. Place chicken skin-side down, cook until golden, 8-10 minutes. Transfer skillet to oven, bake 16-20 minutes. Remove chicken, keep pan juices.
- In skillet with pan juices, fry bread until golden, 2 minutes each side. Drain on paper towels, sprinkle with salt.