fresh - Honey Fried Chicken, (southern style)
Source of Recipe
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When I made this, I found it addictive.....so yummy.
I did not marinate the chicken in with the honey and buttermilk, but I did
marinate it in milk overnight first, then drained it
in a colander.
fresh - Honey Fried Chicken, (southern style)
4 pounds chicken, cut into pieces
(or your favorite pieces)
salt and pepper to taste
1/2 c. honey, or more
1 tbsp. garlic powder
1 packet. chicken bouillon
2 c. flour
1 qrt. vegetable oil for frying
In a shallow dish or bowl, mix together the garlic powder,
chicken bouillon granules and flour. Set aside.
Season chicken pieces with salt and pepper.
Then coat each seasoned chicken piece with honey.
Dredge honey coated chicken pieces in flour mixture,
coating completely.
Put 1" of oil in a large, heavy skillet. (Cast iron works well.)
Heat over medium/high heat.
Fry chicken for at least 5 minutes per side, until it is not pink
inside and the juices run clear.
*Another way is to add honey to buttermilk and "marinate
your chicken for 12 hours" at least. Then roll in flour-can
use bread crumbs and Spike-and fry.
Some southerners say only butter for frying and some say
shortening. Butter flavored crisco is good. AND you can
steam the chicken (unless its boneless breasts) until done
-roll in flour-then egg-then seasoned flour and then fry for
a few minutes on each side. The chicken stays very juicy
and its fried to perfection. You would also then have a
stock base to freeze for another use-2 meals in one!
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