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1
Place the chicken in a shallow glass dish or ceramic bowl.
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2
Combine the honey with the vinegar and pour over the chicken, turning the pieces to coat with the mixture.
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3
Let stand, covered, 2 hours.
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4
Saute the bacon in a 12 to 15 inch cast iron skillet until crisp.
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5
Drain on paper towels.
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6
Crumble and set aside.
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7
Add the vegetable shortening to the bacon drippings.
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8
Heat over medium-low heat until hot.
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9
Meanwhile, remove the chicken pieces from the marinade and pat dry.
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10
Combine the flours, with the salt and pepper to taste on a plate.
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11
Coat the chicken pieces well with the flour mixture.
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12
Set aside 1 Tablespoon of the flour mixture.
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13
Gently place the floured chicken skin side down in the hot grease.
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14
Slowly fry the chicken pieces until crisp and the juices run yellow when pricked with a fork, about 20 minutes on each side.
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15
Preheat the oven to 375F (190C).
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16
Drain the chicken pieces on a paper bag and place on a shallow heatproof serving platter.
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17
Place in the oven 12 to 15 minutes.
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18
Meanwhile, discard all but 1 Tablespoon drippings from the skillet.
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19
Stir in the reserved 1 Tablespoon flour mixture.
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20
Cook, stirring constantly, 2 minutes.
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21
Whisk in the chicken stock and cream, scraping the sides and the bottom of the skillet.
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22
Cook over medium heat until thickened, about 5 minutes.
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23
Reduce heat to low and stir in the lemon juice and hot pepper sauce.
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24
Add salt and pepper to taste.
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25
Stir in the chives.
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26
Spoon some of the gravy over the chicken pieces and sprinkle with the reserved bacon.
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27
Pass the remaining gravy on the side.
