Daniel Boone's Favorite Honey-fried Chicken
Ingredients
- Servings: 8
- 2 cups shortening, or as needed
- 1/3 cup honey
- 3 tablespoons white vinegar
- 3/4 cup all-purpose flour
- 2 teaspoons poultry seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 8 cut up chicken pieces
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees f (175 degrees c). whisk together the honey and white vinegar; set aside. whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
- season the chicken pieces with salt and black pepper. roll chicken in the flour mixture to coat evenly; shake off excess. place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. turn the chicken pieces over and brown on the other side.
- reduce heat to low. cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
- 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. pour off most of the shortening. pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.
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