Fried Chicken And Biscuits With Pink Peppercorn-Hon

Name: Fried Chicken And Biscuits With Pink Peppercorn-Honey Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons pink peppercorns; 1 cup clover honey; 1 1/2 tablespoons fresh lime juice; 2 teaspoons finely grated lime peel; 1/4 teaspoon coarse kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/4 cup pink peppercorn-lime honey (see above); 1/4 teaspoon coarse kosher salt; 6 cups buttermilk, divided; 2 tablespoons coarse kosher salt; 2 teaspoons hot pepper sauce; 2 3 1/2-to 4-pound chickens, cut into wing, breast, thigh, and drumstick portions; 4 cups all purpose flour; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon paprika; 2 teaspoons cayenne pepper; Peanut oil (for frying)

Servings: persons

2 teaspoons pink peppercorns
1 cup clover honey
1 1/2 tablespoons fresh lime juice
2 teaspoons finely grated lime peel
1/4 teaspoon coarse kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup pink peppercorn-lime honey (see above)
1/4 teaspoon coarse kosher salt
6 cups buttermilk, divided
2 tablespoons coarse kosher salt
2 teaspoons hot pepper sauce
2 3 1/2-to 4-pound chickens, cut into wing, breast, thigh, and drumstick portions
4 cups all purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons cayenne pepper
Peanut oil (for frying)

1
Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD:
2
Bring to room temperature before using.
3
Whisk all ingredients in small bowl. Cover; chill. DO AHEAD:
4
Bring to room temperature before using.
5
Whisk 4 cups buttermilk, 2 tablespoons coarse salt, and hot pepper sauce in large bowl. Add chicken; turn to coat and press to submerge. Cover and chill overnight. Drain and pat dry.
6
Place rack on large rimmed baking sheet. Whisk flour and next 4 ingredients in another large bowl. Sprinkle chicken generously with salt and pepper. Divide flour mixture between 2 wide shallow bowls. Place 2 cups buttermilk in medium bowl between bowls of flour mixture.
7
Dredge chicken, 1 piece at a time, in 1 bowl of flour mixture, then buttermilk, then in second bowl of flour, gently tapping off excess. Place on prepared rack and let airdry 30 minutes to 1 hour.
8
Meanwhile, place another rack on another large rimmed baking sheet. Pour enough oil into heavy large pot to reach depth of 1 1/2 to 2 inches. Attach deep-fry thermometer to side of pot. Heat oil over medium-high heat to 280u00b0F to 300u00b0F. Working with 3 chicken pieces at a time, fry until deep golden brown and cooked through, adjusting heat to maintain oil temperature, 12 to 14 minutes per batch. Transfer to clean rack on baking sheet.
9
Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.

3475

kcal

Calories

314

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons pink peppercorns, 1 cup clover honey, 1 1/2 tablespoons fresh lime juice, 2 teaspoons finely grated lime peel, and more.

Yes, Fried Chicken And Biscuits With Pink Peppercorn-Honey Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fried Chicken And Biscuits With Pink Peppercorn-Honey Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions