Honey & Rosemary Fried Chicken

Name: Honey & Rosemary Fried Chicken
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 6-8 serving(s)
Ingredients: 1 (3 -4 lb) chicken, cut into 8 to 10 pieces or 3 lbs chicken pieces; 1 -1 1/2 cup all-purpose flour; 1 tablespoon garlic powder; 1 tablespoon salt (or less!); 1 tablespoon white pepper; 1 cup buttermilk; peanut oil (for frying); 3/4 cup honey; 1 tablespoon butter; 1 sprig rosemary, chopped

Submitted by Sharlene~W

"I loved the light, crispy batter and the combination of flavors--there is something very appealing about the combination of garlic and honey! There wasn't enough flour or buttermilk to coat 3-4 pounds of chicken. From article about fried chicken in Taste of the South magazine--featured restaurant, Julep, Jackson, Mississippi (http://juleprestaurant.com/menu_latenite.htm)"

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photo by Sharlene~W

Ready In:: 44mins
Ingredients:: 10
Serves:: 6-8

ingredients

1 (3 -4 lb) chicken, cut into 8 to 10 pieces or 3 lbs chicken pieces
1 - 1 ¹⁄₂ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon salt (or less!)
1 tablespoon white pepper
1 cup buttermilk
peanut oil (for frying)
Honey-Rosemary Glaze
³⁄₄ cup honey
1 tablespoon butter
1 sprig rosemary, chopped

directions

Wash chicken and pat dry.
Mix flour with garlic powder, salt, and pepper.
Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).

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Reviews

We're fairly picky when it comes to recipe's because we have tried so many but this one didn't disappoint us. I'd have never elected to use fresh Rosemary with honey prior to this but I must say that when it's drizzled over the chicken, it's fabulous! I added 1 tablespoon of Parprika to the flour mixture and used whole boneless, skinless breasts cut in half. This recipe' is EXCELLENT! I plan to make it again soon.

Illinois_Kelly
This was fantabulous! I used boneless, skinless chicken breasts and made them into strips. Added a teaspoon of Paprika for just a little pop. Cooking time was a little less than stated for me. Some we did not use the honey glaze on and had them with honey mustard instead. They did not look as pretty as the picture but they were sure good eating!

Sally

RECIPE SUBMITTED BY

Sharlene~W

Campbell, California

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.

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