Chef Dan's Keralan Fried Chicken

With over 10 years of food truck life under my belt, I've consumed and cooked some of the best fried chicken recipes in London - so I'd like to think my ever expanding waistline and I know a thing or two. What I know for sure is that ALL fried chicken is better with chilli honey. 

There really are some rock star fried chicken chefs in London, a few of which are my mates, so my mobile number may well be deleted when I proclaim "This is the best fried chicken you will ever eat!" There, I said it, now here's the recipe. Judge for yourself..


Ingredients (Feeds 2)

4 free range chicken thighs - boneless

For the marinade

4 cloves garlic - grated

1 large bunch of fresh coriander

1 thumb whole ginger

1 tsp turmeric

2 whole dried chipotle chillies

1 whole dried ancho chilli

1 tsp paprika

50g WilderBee Urban Chilli Honey

1 tsp garam masala

0.5 tsp sea salt

1 tsp crushed black pepper

Zest and juice of 1 lime

450g natural yoghurt

For the coating

200g plain flour

50g corn flour

50g panko breadcrumps

Rapeseed oil - enough to deep fry the chicken

How to make

Add all of the marinade ingredients to a blender and blitz to a green paste

In a large bowl, put the chicken thighs and pour over the marinade, making sure all the meat is well coated. Cover and refrigerate for 24 hours

Mix all the coating ingredients together in a different bowl. Dredge each thigh until well coated

In a pan deep enough to deep fry the chicken, heat the oil to 175°c (if you don't have a thermometer, put a chunk of bread in and if it browns within 30 seconds then the oil is hot enough)

Add the chicken two pieces at a time and fry until cooked all the way through and the coating is golden brown. This should take 3-4 minutes.

Sprinkle with chopped chillies (optional) and a good drizzle of chilli honey.


(Buy our latest Batch 14 WilderBee Urban Chilli Honey through our online shop).

Chilli honey cocktail from the King of Zing, Pritesh Mody? Bring it!

Remove the kids from the room, we’re about to drop the C bomb. It’s now officially 45 days until Christmas which means questionable hook ups at your office party, battling your way down Oxford Street on Christmas Eve because you forgot to buy EVERYTHING, losing your shit when you see Elf is on TV even though you’ve seen it twenty times over, seeing how many mini cheddars you can balance on your Nan’s head after she sleeps off her sherry and more importantly the green light for complete overindulgence of food and booze.

Let’s face it, we’re British and booze is a major factor in our festive frivolities. If you’re anything like us, Christmas and the New Year are far from complete without copious amounts of cheese and a cheeky cocktail or five.

When selecting a tipple to warm yer baubles with an added hit of WilderBee Urban Chilli Honey, there’s only one person you need to ask - our buddy, the master mixologist, purveyor of all things spicy and renowned King of Zing,  Pritesh Mody of World of Zing.

Bust out your cocktail shakers because this one’s a blinder. Introducing Pritesh’s creation - The Wilderita!



50ml of plantation dark rum
12.5ml of lemon juice
12.5ml of clementine juice
12.5ml WilderBee Urban Chilli Honey

Combine all of your ingredients in a cocktail shaker and shake over ice. Strain into a chilled glass and serve. Given the Margarita theme, (minus the tequila) the choice is yours to rim the glass with salt. In our version we use Holy Smoke seasoning from Tubby Toms, which gives it a delicious, salty, smoky vibe.

Pritesh came up trumps with the Wilderita. A perfectly balanced cocktail of sharp, sweet and floral followed by a pleasant spicy, honey kick. Addictive! We may have had a fair few already (we definitely have). Well, 45 days, it’s basically Christmas already.

Pritesh 2.png

Pritesh Mody - getting London plastered since 2014.

Photo credit Foodism Magazine




Raw honey is just as you would imagine, sourced straight from the hive and into the jar. Retaining all of the amazing flavour of the flowers and plants on which the bees forage plus incredible natural health benefits, raw honey contains antioxidants that help to protect your body from cell damage due to free radicals that contribute to the aging process and may also contribute to the development of chronic diseases including cancer and heart disease. Not forgetting its masses of other uses including antibacterial and wound healing properties.

In my opinion one of the finest benefits of eating raw honey is by far the flavour. When I founded The Roadery food truck back in 2014, I went on a mission to find the best raw British honey for our menu. After a few weeks of visiting hives in rural and urban areas it became very apparent that the most superior of all honey is produced right here in London. The diversity of plants and flowers available to city bees makes for such a fantastic flavour profile. Back then, my supplier was a 15 year old boy who kept hives on the roof of a Peckham council block. I was little unsure at first but he assured me, "Peckham honey? It's the shit." And wow, was he right! It really was like nothing I had ever tasted but sadly after a few months he most likely discovered night clubs and Jaeger bombs as my supply came to a halt. So the search for more city hives ensued and now we source our honey from some amazing small, independent urban bee keepers in Peckham, Silvertown, Hackney and Finchley - all producing very unique flavours in their delicious raw honey. Often those who proclaim they 'don't like honey' are converted after one taste. 

Processed supermarket standard honey this is not.

Now briefly to the crap honey. Manufacturers process most of the honey you find in supermarkets. Heating the honey to high temperatures, changing the colour and texture then destroying the beneficial antioxidants and bacteria is part of their process as well as stripping away ALL that beautiful flavour leaving you with a thick, flavourless syrup. The only benefits of this process is to stop any possible crystallisation and keep it runny forever. It's almost criminal - crystallisation is a sign of the best honey and it can very quickly and simply be taken back to its runny state by putting a jar in warm water or easily on top of a radiator. 

If you're a foodie, all we ask of you is that you do your pallet a favour and buy raw.

To ensure that our Urban Chilli Honey retains all of these raw qualities we have perfected a way to infuse for a long period of time at sustained low temperatures, blending with a unique selection of British grown chillies which makes for a sweet, floral and fruity condiment that quite literally goes superbly on anything.

You can get your hands on a bottle of WilderBee on our web shop. Our current summer batch is Peckham.