Ingredients
Chicken:
- 1 whole chicken (3 to 4 pounds) cut up
- 3 cups buttermilk
- Peanut oil
- Salt and freshly ground pepper
- 3 cups all-purpose flour seasoned with salt and pepper
- 4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper
- 2 cups blue cornmeal, seasoned with salt and pepper
- Ancho-Honey Sauce
- 1 cup honey
- 2 tablespoons ancho chile powder
Buttermilk-Bacon Potatoes:
- 2 pounds red bliss potatoes, skin on and boiled
- 3 tablespoons butter
- 1 cup buttermilk
- 4 cloves roasted garlic, smashed to a paste
- 1/2 cup cooked bacon, crumbled
- Salt and freshly ground pepper
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.
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By mscatlady2u_123...
spearville, ks
on December 31, 2011
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Really good. Crisp, tasty chicken and the honey chili sauce is amazing. Also made the mashed - never enough garlic - next time will add more.....Had picked up some blue corn flour in NM a couple months ago - tried some blue corn pancakes (OK - not great but will save the rest for this recipe.
By queenleahss
Little Elm, TX
on August 05, 2011
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I originally saw this recipe on Iron Chef. IDK if the ancho chile sauce was part of it or not. I went by what they showed and it actually turned out pretty well. I was surprised.
By ChefNurseSarah
Flowery Branch, GA
on January 07, 2010
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sure wish I had made more than the 4 pieces we just polished off....I read the other reviews so I threw in a little extra salt, and I finished cooking in the oven just to get it out of the way, used chipotle instead of ancho because it was all I had....soooo good! The honey is a great accent!!
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