Honey & Rosemary Fried Chicken

Total Time: 44 mins Preparation Time: 20 mins Cook Time: 24 mins

Ingredients

• Servings: 6
• 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 pepper
• 1 cup buttermilk
• peanut oil (for frying)
• 3/4 cup honey
• 1 tablespoon butter
• 1 sprig rosemary, chopped

Recipe

• 1 wash chicken and pat dry.
• 2 mix flour with garlic powder, salt, and pepper.
• 3 dip chicken in seasoned flour, then buttermilk, then seasoned flour again. set aside.
• 4 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.
• 5 to serve, drizzle honey rosemary glaze over chicken, if desired.
• 6 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.
• 7 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).