Buttermilk Fried Chicken #2

By carvalhohm

Ingredients

• 5 pound boneless chicken pieces
• 31/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup mild honey
• 1/4 cup Dijon mustard
• 8 cups vegetable oil
• 3 cups all purpose flour
• 1/4 teaspoon black pepper
• 2 baking sheets

Details

Servings 8
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

Arrange chicken in 1 layer in dishes and sprinkle with 1 1/4 teaspoon salt.

Whisk together buttermilk, honey, mustard and 1 teaspoon salt in a large bowl and pour over chicken, making sure most of the chicken is covered. marinate covered with plastic wrap and chilled turning chicken over 2 or 3 times an hour at least 4 hours up to 24

Preheat over to 350 degrees, heat oil in a wide 5 to 6 quart pot over moderate heat until thermostat registers 300 degrees.

Whisk together lour pepper and remaining teaspoon salt in a shallow bowl.

Lift chicken, 1 piece at a time, from buttermilk mixture with tongs letting excess drip off and coat in seasoned flour, shaking off excess.

Fry 3 or 4 piece at a time turning occasionally until golden brown and cooked through 6 to 7 minutes for breast pieces and 8 to 9 minutes for thigh pieces. Transfer as fried with a slotted spoon to paper towels to drain and keep warm, covered with foil on baking sheets in oven.