Honey Fried Chicken

Honey Fried Chicken

YIELD: Makes 4 to 6 servings


3 lbs. - cut-up chicken

3/4 cup - honey

3/4 to 1 cup - buttermilk baking mix

2 tsp. - dry mustard

1/2 tsp. - paprika

salt and pepper, to taste

vegetable oil


Coat chicken with honey; set aside.

Combine buttermilk baking mix, mustard, paprika, salt and pepper in a shallow dish; dredge chicken in mixture.

Heat 1/2 inch oil to 375°F in a 12-inch skillet over medium heat. Carefully place chicken in hot oil and cook about 5 minutes or until underside of chicken is golden; turn chicken pieces and cook about 5 minutes, turning as needed.

Reduce heat to low and cook 15 to 20 minutes more or until juices run clear.

Remove chicken; drain on paper towels.


Chicken can be browned in hot oil, placed on baking sheet and baked at 350°F for 25 to 35 minutes or until chicken juices run clear.