Chicken pieces are dipped in honey, dredged in a seasoned buttermilk baking mix and pan-fried.
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
- Coat chicken with honey; set aside.
- Combine buttermilk baking mix, mustard, paprika, salt and pepper; dredge chicken in mixture.
- Heat 1/2-inch oil to 325°F (160°C) or medium-low heat in a large skillet.
- 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.