Ingredients
- 1 quart buttermilk, plus 2 cups
- Kosher salt
- 2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
- 2 chickens (3 to 4 pounds each), cut up into 8 pieces each
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 2 teaspoons cayenne pepper
- Freshly ground black pepper
- Peanut oil, for deep-frying
- Ancho honey, recipe follows
Directions
Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.
Ancho Honey:
- 1 cup honey
- 2 tablespoons ancho chili powder
- Salt
Whisk all ingredients together in a bowl. Season with salt, to taste.
Photo: Fried Chicken with Ancho Honey Recipe



















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By DABC69
TEXAS
on May 05, 2012
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Awesome recipe!! Very delicious with the sweet and spicey from the ancho honey and it goes great with the salty crunch of the fried chicken. It is heavenly. My family loves it!
By knd07
Florida
on February 10, 2011
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This is the first time I have made fried chicken and it was full of flavor. I made it again and let the chicken stay over night and it was more flavorful. Also I cooked them in a deep fryer at 335 F. It only took 10 minutes. I served this with parmesan crusted asparagus and sugar baby carrots for the sides... It was incredible.
By ijustlovemydogs...
henderson, NV
on January 13, 2011
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I've never been good at making fried chic., but I used this recipe and my chic. was great! This recipe rocks and I would highly recommend it. I soaked the chic. for 27 hours. It was so good, I'll never use another recipe. Thanks Bobby for being a fantastic chief and sharing your magic with us. Lora Terrell
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