HONEY & ROSEMARY FRIED CHICKEN

Honey & Rosemary Fried Chicken image

I loved the light, crispy batter and the combination of flavors--there is something very appealing about the combination of garlic and honey! There wasn't enough flour or buttermilk to coat 3-4 pounds of chicken. From article about fried chicken in Taste of the South magazine--featured restaurant, Julep, Jackson, Mississippi (http://juleprestaurant.com/menu_latenite.htm)

Provided by SharleneW

Categories Chicken

Time 44m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 -4 lb) chicken, cut into 8 to 10 pieces or 3 lbs chicken pieces
1 -1 1/2 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon salt (or less!)
1 tablespoon white pepper
1 cup buttermilk
peanut oil (for frying)
3/4 cup honey
1 tablespoon butter
1 sprig rosemary, chopped

Steps:

Wash chicken and pat dry.
Mix flour with garlic powder, salt, and pepper.
Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).

Nutrition Facts : Calories 542.8, Fat 23.3, SaturatedFat 7.4, Cholesterol 110.2, Sodium 1318.4, Carbohydrate 54.6, Fiber 1.1, Sugar 37.1, Protein 29.7