Fried Chicken with Honey-Pink Peppercorn Sauce
- 1 quart buttermilk
- Kosher salt
- 2 teaspoons chili de arbol powder, or 2 tablespoons hotsauce
- 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
- Honey-Pink Peppercorn Sauce, recipe follows
- Honey-Pink Peppercorn Sauce:
- 1 cup honey
- 2 teaspoons pink peppercorns, toasted and coarsely chopped
- Grated zest of 1 lime
- Juice of 2 limes
- Kosher salt and freshly ground black pepper
Whisk together the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken and turn to coat.
Pull the chicken out of the buttermilk, gently shaking off any excess liquid. Dredge the pieces a few at a time in the flour mixture and pat off any excess. Then dip back into the buttermilk and allow any excess to drain off. Dredge again in the seasoned 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 skillet. Put the skillet 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.Honey-Pink Peppercorn Sauce:
Stir together the honey, peppercorns, lime zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature.
Recipe courtesy of Bobby Flay