I love making this chicken recipe because it reminds me of some happy times with good friends during the late 60’s and into the 70’s. Charlie worked for Erie Tech and they had a plant in State College. We would all meet in State College to cheer on the Nittany Lions at a Penn State Game. We’d make a weekend of it and one night was dinner at the Corner Room near Toftrees where we always made reservations because after a night of celebrating it was easy to walk to (enough said)! The Corner Room had a dinner buffet and the Honey Chicken was the very best. We still keep in touch with Lee and Marlene and her Sangria is something I still talk about and make. But those happy days and the laughs were the very best.
- chicken – 10 pieces of your favorite parts
- 4 cups buttermilk
- 1 ¾ tbs kosher or sea salt
- ½ tb ground black pepper
- 1 ½ tbs paprika
- 8 cups canola oil
- 4 cups flour
- 2 tbs garlic powder
- 2 tbs onion powder
- 1 ¼ cups honey – your favorite
- Place the chicken pieces in a large bowl. To the 4 cups of buttermilk, add the salt, 1 Tsp pepper and one Tsp paprika.
- Mix well to combine and pour all over the chicken, tossing the chicken to make sure it is well covered.
- Marinate in the refrigerator for 1 to 6 hours.
- In a large, deep pot pour enough oil to fill the pot up to about 4 inches.
- Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 350º.
- Set a cooling rack over a baking sheet lined with newspaper or paper towel.
- In a large bowl, whisk to combine the flour, garlic powder, onion powder and the remaining salt, pepper and paprika. Whisk well as you want the dredge to well incorporated.
- Lift the chicken out of the buttermilk, then coat the pieces completely in the flour.
- Transfer the chicken to a separate baking sheet or a large platter.
- Working in batches, add the chicken parts to the hot oil and cook, turning and monitoring the oil temperature.
- Do not overcrowd the chicken or it will not crisp.
- Also, do not let the oil get cool or the chicken will not cook and crisp.
- Cook about 5-6 minutes per side.
- Transfer the chicken to the rack.
- When all the chicken is a cooked to a deep golden brown, drizzle with the honey and serve.