Daniel Boone's Favorite Honey-Fried Chicken
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
42
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Shortening (or as needed)1 cup
Honey3 tbsps
White Vinegar3 cup
All-Purpose Flour2 tsps
Poultry Seasoning1
SaltDirections:
1
Melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees F (175 degrees C)
2
Whisk together the honey and white vinegar; set aside
3
Whisk together the flour, poultry seasoning, and cayenne pepper in a bowl
4
Season the chicken pieces with salt and black pepper
5
Roll chicken in the flour mixture to coat evenly; shake off excess
6
Place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side
7
Turn the chicken pieces over and brown on the other side
8
Reduce heat to low
9
Cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes
10
An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)
11
Remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes
12
Pour off most of the shortening
13
Pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes