Straight-Up, Down-Home Southern Fried Chicken with Honey

By • September 4, 2009 3 Comments

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Author Notes: My favorite Fried Chicken- EVER!!!Stefano Coppola

Serves 4

  • 1 broiler/fryer chicken, cut into 8 pieces
  • 1 quart buttermilk
  • 1 tablespoon garlic powder
  • 1 1/2 tablespoons onion powder
  • 2 tablespoons paprika
  • 1/4 cup hot sauce, Louisiana style
  • 1 teaspoon cayenne
  • flour, for dredging
  • peanut oil, for frying
  • 1 tablespoon Good quality bacon fat
  • 1 large cast-iron skillet, at least 12in.
  • 1 fry/candy thermometer
  • Honey
  1. Marinate chicken in buttermilk and hotsauce overnight, or at least 12 hours.
  2. Make a rub with garlic and onion powders, paprika, cayenne, 1 Tablespoon salt & 1 teaspoon black pepper.
  3. Heat bacon fat and enough peanut oil to come up 1/8 inch up the side of the skillet. Heat oil to 325.
  4. Remove chicken from marinade, season with rub.
  5. Dredge in flour.
  6. Fry. maintain oil temp, about 10-12 min per side depending on thickness of the chicken. 180 internal temp.
  7. Drain on brown papper bags or paper towels. Serve with honey.

More Great Recipes: Chicken|Entrees

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Comments (3) Questions (0)


about 2 years ago beejay45

This sounds amazing, and it looks gorgeous. Makes me want to rush out and buy a chicken to fry. I've got to dig out my Gran's old cast iron chicken fryer. I bet it makes the crust even better. Thanks for a great recipe.


over 5 years ago jenn

Stefano, sei sempre Bravo, the marinade is great.


almost 6 years ago Francesca

Il pollo fritto è il mio piatto americano preferito ma non sapevo come cucinarlo, proverò questa ricetta. La hot sauce Louisiana style ovviamente qui non c'è ma metterò il peperoncino. Bella foto...fa venire voglia di mangiarlo il pollo!