Posted March 10, 2006 11:08 AM

Crispy Fried Chicken with Honey Sauce

2 whole fryer chickens ( 3 to 3 1/2 lbs a piece )


1 gallon water
6 tablespoons chicken bouillon powder
2 tablespoons salt
2 teaspoons black pepper
2 teaspoons crushed red pepper flakes
1 tablespoon liquid smoke
6 cups of flour, more as needed
6 tablespoons Montreal "steak" seasoning
2 teaspoons black pepper
1 teaspoon paprika
2 teaspoons salt
1 large bowl of cold water
Oil ( peanut ) or vegetable shortening to fry

***Honey sauce:***

12 ounces honey
6 cinnamon sticks
few coarse gratings of white pepper to taste

I combined several fried chicken recipes to produce an ultra
moist, flavorful and tender chicken that also is very crispy.
Served for my daughter's 23 birthday along with homemade
biscuits, lemon and garlic broccoli, saffron rice and potato,
macaroni tuna salad plus strawberry layer cake: Oh and pina
coladas !

Heat marinade ingredients in deep pot and mix all well. Cool to
room temperature and add cut up chicken parts so all parts are
covered with liquid. Refrigerator the night before frying the
chicken. Drain chicken and rinse well. Combine flour in spices
in a large bowl . Heat about 3/4 inch of oil in an electric
skillet to 360 F. Dip chicken in the flour, shake off excess
flour, then dip in the cold water , then back into the flour,
repeating this several times. Place chicken pieces in hot oil
(do not crowd ) and fry until golden on each side. This may take
7 to 10 minutes on each side. Drain chicken on brown paper bags,
or paper toweling and keep warm in a 200F oven until all the
chicken is fried.

Before serving make sauce: Heat honey on low heat ( to warm and
liquefy a bit ) in a saucepan with cinnamon sticks and pepper to
taste. Tell quests to ladle some honey over the hot chicken if

This recipe for Crispy Fried Chicken with Honey Sauce
serves/makes 6.