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Epicurious

Hot Honey Chicken with Fried Bread and Bitter Greens

4.2

(3)

Image may contain Plant Food Dish and Meal
Photo by Alex Lau

Chicken fat does triple duty in this weeknight dinner recipe to yield crisp skin, golden toast, and a schmaltzy dressing. When cooking the chicken, we start with a cold pan because it encourages gentle, thorough rendering of the tasty fat, which you’ll use for the bread and greens. Keeping the thighs skin side down the whole time allows the skin to get extra crispy while the flesh cooks through.

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