Yield:
4 servings

Ingredients

Chicken:
Buttermilk-Bacon Potatoes:

Directions

For the Chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce.

For the Ancho Honey Sauce: Mix all ingredients together until blended.

For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl and smash, don't puree.

IDEAS YOU'LL LOVE

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Chicken Cordon Bleu

Recipe courtesy of Food Network Kitchen

Fried Chicken

Recipe courtesy of Jason Severs

Fried Chicken

Recipe courtesy of Ree Drummond

Buttermilk Waffles with Buttermilk Fried Chicken Tenders

Recipe courtesy of Bobby Flay

Fried Chicken

Recipe courtesy of Tyler Florence

Chicken Marsala

Recipe courtesy of Robert Irvine

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Fried Chicken BLT Melt

Recipe courtesy of Nancy Fuller

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking