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

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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.

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