Honey & Rosemary Fried Chicken

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

1. 1

   Wash chicken and pat dry.

2. 2

   Mix flour with garlic powder, salt, and pepper.

3. 3

   Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.

4. 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. 5

   To serve, drizzle Honey Rosemary Glaze over chicken, if desired.

6. 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. 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).