Fried Chicken And Biscuits With Pink Peppercorn-Honey Butter

• 2 teaspoons pink peppercorns
• 1 cup clover honey
• 1 1/2 tablespoons fresh lime juice
• 2 teaspoons finely grated lime peel
• 1/4 teaspoon coarse kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1/4 cup pink peppercorn-lime honey (see above)
• 1/4 teaspoon coarse kosher salt
• 6 cups buttermilk, divided
• 2 tablespoons coarse kosher salt
• 2 teaspoons hot pepper sauce
• 2 3 1/2-to 4-pound chickens, cut into wing, breast, thigh, and drumstick portions
• 4 cups all purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 2 teaspoons cayenne pepper
• Peanut oil (for frying)

1. Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD:
2. Bring to room temperature before using.
3. Whisk all ingredients in small bowl. Cover; chill. DO AHEAD:
4. Bring to room temperature before using.
5. Whisk 4 cups buttermilk, 2 tablespoons coarse salt, and hot pepper sauce in large bowl. Add chicken; turn to coat and press to submerge. Cover and chill overnight. Drain and pat dry.
6. Place rack on large rimmed baking sheet. Whisk flour and next 4 ingredients in another large bowl. Sprinkle chicken generously with salt and pepper. Divide flour mixture between 2 wide shallow bowls. Place 2 cups buttermilk in medium bowl between bowls of flour mixture.
7. Dredge chicken, 1 piece at a time, in 1 bowl of flour mixture, then buttermilk, then in second bowl of flour, gently tapping off excess. Place on prepared rack and let airdry 30 minutes to 1 hour.
8. Meanwhile, place another rack on another large rimmed baking sheet. Pour enough oil into heavy large pot to reach depth of 1 1/2 to 2 inches. Attach deep-fry thermometer to side of pot. Heat oil over medium-high heat to 280u0b0F to 300u0b0F. Working with 3 chicken pieces at a time, fry until deep golden brown and cooked through, adjusting heat to maintain oil temperature, 12 to 14 minutes per batch. Transfer to clean rack on baking sheet.
9. Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.

peppercorns, honey, lime juice, lime peel, coarse kosher salt, unsalted butter, peppercornlime, coarse kosher salt, buttermilk, coarse kosher salt, hot pepper, flour, garlic, onion powder, paprika, cayenne pepper, peanut oil

Taken from www.epicurious.com/recipes/food/views/fried-chicken-and-biscuits-with-pink-peppercorn-honey-butter-354874 (may not work)