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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
5 pounds boneless chicken pieces with skin 3 tsp. salt, divided 3 cups buttermilk 1/2 cup honey 1/4 cup Dijon mustard 8 cups vegetable oil. 3 cups all purpose flour 1/4 tsp. pepper
Directions
Place chicken in a single layer in 1 large or 2 13x9 inch baking dishes. Whisk together buttermilk, honey, mustard and 1 tsp. salt in a medium bowl. Pour over chicken, turning to coat. Cover and refrigerate chicken at least 4 and up to 24 hours, turning chicken every hour. Heat oil in a large pot to 300 degrees. Whisk together flour, pepper and remaining 2 tsp. salt in a large bowl. Dip chicken, 1 piece at a time, in buttermilk mixture, letting excess drip off. Dredge in flour mixture to coat. Fry chicken pieces, working in several batches, until golden brown and cooked through, about 7 to 9 minutes. Drain on paper towels.
Serves 8.
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