Honey-Fried Chicken with Thyme-Mint Cream Sauce

Ingredients

• 3¼ lb 3 to 3 1/2 pound chicken
• ½ cup honey
• 2 tbsp raspberry or other fruit vinegar
• ½ cup all-purpose flour
• 2 tbsp whole-wheat flour
• 2 tsp cayenne pepper
• 2 eggs
• ¼ cup buttermilk
• 1 cup oil
• salt
• freshly ground pepper
• Thyme-Mint Cream Sauce

Method

1. Cut the chicken into 6 serving pieces. Place in a mixing bowl, reserving the backbone, neck and wings for stock. Stir the honey and vinegar together and pour over the chicken. Marinate at least 2 hours, mixing occasionally.
2. In a mixing bowl combine the flours and cayenne. Set aside. In another mixing bowl whisk together the eggs and buttermilk.
3. In a large skillet heat the oil over medium-high heat to 300 degrees. Cooking at low temperature will prevent the honey from caramelizing too quickly and burning. Remove the chicken from the marinade and drain on paper towels. Dip the chicken in the egg wash. Season to taste with salt and pepper. Dredge in the flour-cayenne mixture, coating thoroughly. Strain the marinade and reserve 1 tablespoon for the sauce.
4. Starting with dark meat first, gently drop the chicken pieces into the hot oil 5 to 6 minutes on the first side until browned. Turn the pieces, add the white meat and continue cooking, adjusting the heat so that the chicken browns evenly on both sides without burning. Turn once more and cook until well browned and tender when pierced with a fork.
5. Dark meat should cook 15 to 18 minutes. White meat should cook 10 to 12 minutes. If the chicken browns too quickly, remove to a baking pan and finish cooking in a 300-degree oven. Serve with Thyme-Mint Cream Sauce.

Notes

The accompanying Thyme-Mint Cream Sauce recipe is referenced but not included on this clipping. Yield: 6 servings. Nutrition per serving: 890 calories; 301mg sodium; 240mg cholesterol; 79g fat (80% of calories); 19g carbohydrates; 27g protein; 0.36g fiber.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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