Honey Fried Chicken

• 1 (3 lb.) chicken
• 1/2 cup honey
• 2 tbsp. raspberry
• other fruit vinegar
• 1/2 cup flour
• 2 tbsp. whole-wheat flour
• 2 tsp. cayenne powder
• 2 eggs
• 1/4 cup buttermilk
• 1 cup vegetable oil
• Salt and freshly ground black pepper

1. Cut the chicken into 6 serving pieces, reserving the back bone, neck and wings for stock.
2. Stir the honey and vinegar together and pour over the chicken.
3. Marinate at least 2 hours, stirring occasionally.
4. In a bowl, combine flours and cayenne; set aside.
5. In another bowl, whisk together the eggs and buttermilk.
6. In a large skillet, heat the oil over medium-high heat to 300F, cook at low temperature to keep the honey from caramelizing too quickly and burning.
7. Remove the chicken from the marinade and drain on paper towels.
8. Dip the chicken in egg wash, season with salt and pepper, and dredge in the flour mixture, coating thoroughly.
9. Strain the marinade and reserve 1 tablespoon for the sauce.
10. Gently drop the dark meat into the pan for 5 to 6 minutes on the first side until browned.
11. Turn, add the white meat and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork (15 to 18 minutes for dark meat and 10 to 12 minutes for white meat).

chicken, honey, raspberry, other fruit vinegar, flour, wholewheat flour, cayenne powder, eggs, buttermilk, vegetable oil, salt

Taken from www.foodgeeks.com/recipes/18585 (may not work)