Two things that are synonymous with the South are Orange Blossom honey and Fried Chicken. Mix those two together and you have a sure-fire, crowd-pleasing main dish! This recipe is part two in our August meal-plan from food blogger Jared Jackson. Jared’s first recipe in this series was Wildflower Honey and Ham Collard Greens. Each recipe in this series is designed to stand alone or to be served together as an entire meal. In addition, each of these recipes includes a Southern honey variety as a primary ingredient. Next week we will bring you part three of this recipe series, Tupelo Honey and Cinnamon Raisin Biscuits. Put all three of these sumptuous dishes together and you have one fantastic Southern dinner. Alright, let’s get on to some Orange Blossom Honey Fried Chicken!
- 4 cups buttermilk
- 1/2 tablespoon dried rosemary
- 2 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 2 tablespoons of Worcestershire
- 2 tablespoons kosher salt
- ⅓ cup of Savannah Bee Orange Blossom Honey
- 2 1/2 teaspoons freshly ground black pepper
- 2 frying chickens (about 3 pounds each), cut up
- 3 cups all-purpose flour
- 1 tablespoon Cajun seasoning
- Olive oil or vegetable oil, for frying
Putting it together
- Combine the buttermilk, rosemary, honey, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the refrigerator about 45 minutes before frying.
- In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes’ rest makes for a sturdier, crisper coating).
Have a wire cooling rack set over paper towels ready. In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (crowding will lower the temperature, making for greasy chicken). Fry the chicken until the internal temperature reaches 180°F, about 10 minutes per side (watch carefully, it can easily burn). Transfer the cooked chicken to the wire rack. Serve immediately or at room temperature (don’t let the chicken sit more than 2 hours).
Submitted By: Jared Jackson
Suggested Side – Wildflower Honey and Ham Collard Greens
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