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Fried Chicken with Spicy Raspberry Honey Recipe

   
 

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     Fried Chicken with Spicy Raspberry Honey

Category   Entrees - Maindishes
Sub Category   Gameday-Tailgate
Servings   6
Preptime   40 min

Ingredients
12 assorted chicken pieces (4ish lbs total)
3/4 c buttermilk
3 Tbsp. sugar
1 Tbsp. garlic powder
1/4 c. hot sauce
1 c. flour
Vegetable oil for frying
Spicy Raspberry Honey
 

Instructions
1) Place 2 (1-gallon) resealable bags in 2 medium bowls. Divide chicken evenly between bags. In large bowl, whisk buttermilk, sugar, garlic powder, 3 cups cold water, 1/4 cup hot sauce, and 3 tablespoons salt until salt dissolves. Pour over chicken in bags. Press out air and seal. Refrigerate bowls of chicken at least 3 hours or up to 7 hours. (If using only wings, refrigerate at least 1 hour.)
2) To deep, heavy 12-inch skillet, add enough oil to reach 3/4 inches up side. Heat on medium-high until oil reaches 325 degrees F on deep-fry thermometer. Preheat oven to 375 degrees F. Place flour in 2-quart baking dish.
3) In batches, transfer chicken from brine to flour, tossing to coat. Tap off excess flour; carefully place in hot oil, making sure not to crowd skillet.
4) Reduce heat to medium. Fry chicken 12 to 15 minutes or until golden brown and cooked through (165 degrees F), turning over halfway through. Repeat with remaining chicken, adjusting heat to maintain 325 degrees F. If pieces brown before they are cooked, transfer to rack fitted into 18 inches by 12 inches jelly-roll pan; bake 5 to 8 minutes or until cooked through. Serve with raspberry honey.


Originally Submitted
7/9/2013





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