DANIEL BOONE'S FAVORITE HONEY-FRIED CHICKEN

Daniel Boone's Favorite Honey-Fried Chicken image

Sticky, sweet, tangy, and a little zippy if you prefer, this is a local favorite.

Provided by Laurie Pearsall

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups shortening, or as needed
⅓ cup honey
3 tablespoons white vinegar
¾ cup all-purpose flour
2 teaspoons poultry seasoning
¼ teaspoon cayenne pepper
8 cut up chicken pieces
salt and pepper to taste

Steps:

Melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees F (175 degrees C). Whisk together the honey and white vinegar; set aside. Whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
Season the chicken pieces with salt and black pepper. Roll chicken in the flour mixture to coat evenly; shake off excess. Place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. Turn the chicken pieces over and brown on the other side.
Reduce heat to low. Cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes. Pour off most of the shortening. Pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.

Nutrition Facts : Calories 306 calories, Carbohydrate 22.9 g, Cholesterol 58.2 mg, Fat 14.9 g, Fiber 0.5 g, Protein 19.7 g, SaturatedFat 3.9 g, Sodium 55.2 mg, Sugar 11.6 g