Fried Chicken with Honey-Pink Peppercorn Sauce Recipe

Name: Fried Chicken with Honey-Pink Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Whisk together the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish.
2
Add the chicken and turn to coat.
3
Stir together the flour, garlic and onion powders, paprika and cayenne in a large baking dish.
4
Season generously with salt and pepper.
5
Pull the chicken out of the buttermilk, gently shaking off any excess liquid.
6
Dredge the pieces a few at a time in the flour mixture and pat off any excess.
7
Then dip back into the buttermilk and allow any excess to drain off.
8
Dredge again in the seasoned flour and pat off the excess.
9
Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
10
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.
11
Put the skillet over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
12
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.
13
Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
14
Drizzle the fried chicken with the Honey-Pink Peppercorn Sauce.
15
Stir together the honey, peppercorns, lime zest and juice in a small bowl and season with salt and pepper.
16
Cover and let sit at room temperature.

791

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Fried Chicken with Honey-Pink Peppercorn Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Chicken with Honey-Pink Peppercorn Sauce

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