Honey Chicken
This work great with fried chicken wings, fried chicken fingers!
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Ingredients
  1. 1 WHOLE CHICKEN 3 1/2 LBS
  2. 3 CUPS SHORTENING
  3. 1 CUP BUTTERMILK
  4. 1 TSP SALT
  5. 1 TSP PAPRIKA
  6. 1 TBSP BLACK PEPPER
  7. 1 CUP FLOUR
  8. 3 CUPS HONEY HEATED TO 102 DEGREES
Instructions
  1. CUT CHICKEN INTO SERVING PIECES: BREAST INTO HALVES, LEGS, THIGHS, AND WINGS SEPARATED FOR A TOTAL OF 8 PIECES. CLEAN THOROUGHLY.
  2. HEAT SHORTENING IN A HEAVY-DUTY SKILLET PAN TO 360 DEGREES. DIP CHICKEN PIECES IN BUTTERMILK. SPRINKLE WITH SALT, PAPRIKA, AND BLACK PEPPER.
  3. PLACE FLOUR INTO A HEAVY PLASTIC BAG, PUT CHICKEN PIECES IN THE BAG AND SHAKE VIGOROUSLY UNTIL WELL COATED. DUST OFF EXCESS FLOUR.
  4. PLACE PIECES INTO SKILLET AND FRY BOTH SIDES UNTIL GOLDEN BROWN AND THE JUICES RUN CLEAR WHEN PIERCED WITH A FORK. DO NOT OVER-CROWD THE SKILLET. APPROXIMATE COOKING TIME, 25 MINUTES.
  5. TAKE CHICKEN OUT OF SKILLET AND PLACE ON PAPER TOWEL TO DRAIN OFF EXCESS OIL. IMMEDIATELY DIP WARM CHICKEN INTO HOT HONEY AND SERVE.
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