Honey & Rosemary Fried Chicken |
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Prep Time: 20 Minutes Cook Time: 24 Minutes |
Ready In: 44 Minutes Servings: 8 |
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I loved the light, crispy batter and the combination of flavors-there is something very appealing about the combination of garlic and honey! There wasn't enough flour or buttermilk to coat 3-4 pounds of chicken. From article about fried chicken in Taste of the South magazine-featured restaurant, Julep, Jackson, Mississippi Ingredients:
1 (3 -4 lb) chicken, cut into 8 to 10 pieces or 3 lbs chicken pieces |
1 -1 1/2 cup all-purpose flour |
1 tablespoon garlic powder |
1 tablespoon salt (or less!) |
1 tablespoon white pepper |
1 cup buttermilk |
peanut oil (for frying) |
3/4 cup honey |
1 tablespoon butter |
1 sprig rosemary, chopped |
Directions:
1. Wash chicken and pat dry.
2. Mix flour with garlic powder, salt, and pepper.
3. Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
4. In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
5. To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
6. For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
7. Chef's note: Use more flour to offset salt. Also, be sure you only warm honey-don't let it get hot enough to boil! I used chicken tenders (see photo).
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