Fried Chicken with Spicy Honey
Yields: 6 servings
 
Ingredients
  • 2 cups whole buttermilk
  • ¼ cup Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons honey
  • 3 tablespoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 3 pounds bone-in chicken pieces
  • 3 cups self-rising flour
  • 1 teaspoon ground red pepper
  • Canola oil, for frying
  • Spicy Honey (recipe follows)
Instructions
  1. In a large container, stir together buttermilk, mustard, basil, parsley, honey, 1 tablespoon salt, and black pepper. Add chicken, turning to coat. Cover and refrigerate for at least 4 hours or overnight.
  2. Preheat oven to 350°. Place a wire rack on a large baking sheet.
  3. In a large shallow dish, stir together flour, red pepper, and remaining 2 tablespoons salt. Remove chicken from container, discarding marinade. Dredge chicken pieces in flour mixture until coated. Place on a wire rack, and let stand for 10 minutes. Dredge in flour mixture again.
  4. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°. Working in batches, fry chicken pieces until golden brown, 10 to 20 minutes. Place on prepared rack.
  5. Bake chicken until a meat thermometer inserted in thickest portion registers 165°, about 15 to 20 minutes. Let drain on paper towels. Serve with Spicy Honey.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/fried-chicken-spicy-honey/