- 8
- 30 mins
- 31 mins
Ingredients
- 5 pount 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
Preparation
Step 1
Arrange chicken in 1 layer in dishes and sprinkle with 1 1/4 teaspoon salt
Whist 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 coveretd with palstic wrap and chiled 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 thermostate registers 300 degrees.
Whist together lour pepper and remaining teaspoon salt in a shallow bowl.
Lift chicken, 1 piece at a time, from buttlermilk mixture with tongs letting excess dri off and coat in sesoned flour, shaking off excess.
Fry 3 or 4 piece at a time turning occasionally until golden brown and cooked through 6 to 7 minutes ofr breat pieces and 8 to 9 mnutes 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.