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    Honey Peppered Buttermilk Fried Chicken


    Source of Recipe


    Emeril


    List of Ingredients


    • 1/4 c salt
    • 1/4c + 2T Essence (Emeril's)
    • 1/3 c honey
    • 1 lemon, zested
    • 1 qt buttermilk
    • chicken
    • 2c all purpose flour
    • 1T pepper
    • peanut oil, for frying


    Instructions


    1. Combine salt, 1/4c of essence, the honey and the lemon zest in a large plastic container. Whish in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours.
    2. Combine the flour, remaining 2T essence and pepper in a large plastic bag; shake to combine. Drop 1/2 of the chicken pieces into flour mixture and shake excess flour from each piece. Repeat coating with remaining chicken. Place coated chicken on a large wire rack, set over a sheet tray and let rest at room temp for 20 minutes.
    3. Heat 4" oil to 375 in a large cast iron skillet or dutch oven. adjust oven rack to middle position and set a second wire rack over a second baking sheet. Place baking sheet in oven and preheat oven to 200, Line 2 large plates with double layer of paper towels.
    4. Fry the chicken in batches, skin side down until golden brown. Turn pieces over and continue to fry until chicken is done. Remove and drain on paper towels. Using tongs, transfer to oven while you cook the remaining pieces.
 

 

 

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