| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Honey-Fried Chicken

2 1/2 to 3 pounds chicken pieces
3/4 cup honey
3/4 cup buttermilk baking mix, or more if needed
2 teaspoons dry mustard
1/2 teaspoon paprika
Salt to taste
Pepper to taste
Vegetable oil

1. Coat chicken with honey; set aside.
2. Combine buttermilk baking mix, mustard, paprika, salt and pepper; dredge chicken in mixture.
3. Heat 1/2-inch oil to 325*F (160*C) or medium-low heat in a large skillet.
4. Carefully place chicken in hot oil and cook, turning once, until it is golden brown on all sides and chicken tests done when juices run clear. Drain on paper towels.

Makes 6 servings.