BUTTERMILK FRIED CHICKEN WITH SPICY HONEY DRIZZLE

Buttermilk Fried Chicken With Spicy Honey Drizzle image

Provided by Mary Lundschen

Categories Chicken

Number Of Ingredients 9

Previous Next

1 fryer cut up or your favorite chicken pieces, bone in (about 4 lbs.)
2 c buttermilk
2 c all-purpose flour
1 tsp salt
1/4 tsp cayenne
2 tsp dry mustard
1 1/2 tsp garlic powder
2 Tbsp paprika
2 c Crisco oil - fill 10 inch to 12 inch skillet about 1/2 inch deep

Steps:

1. Remove skin.
2. Rinse and pat dry. Salt & pepper pieces.
3. Add flour to a plastic bag along with the salt, cayenne, dry mustard, garlic powder, and paprika. Dip pieces of chicken, one at a time, into flour.
4. Shake bag to coat chicken.
5. Pour buttermilk into a pie plate. Remove chicken from the flour and dip pieces in the buttermilk.
6. Then back into the flour and shake bag to coat.
7. Remove chicken from bag, shaking off excess flour.
8. Put on a plate or wire rack. You can cover and refrigerate for an hour or overnight, but not necessary.
9. When the oil is hot place chicken pieces in the skillet, but do not crowd. Oil should be hot but not smoking. Fry chicken at least 12 minutes per SIDE. It will depend on how large the pieces are and dark meat takes longer than the white meat. If the oil is too hot it will burn the outside and not cook the inside.
10. When the chicken is fried, drain on paper towels.
11. Put in an ovenproof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
12. Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey.
13. Warm in the microwave.
14. Lightly drizzle over pieces of chicken. Finger-lickin' good.