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Smoked Paprika Buttermilk Fried Chicken
From Statesboro Market2Go
<p>Flavorful fried chicken served with a spiced honey glaze! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: grandbaby-cakes.com (modified slightly) (Entered by Ariana Giddens)
Serves: 4
Ingredients
1/4 cup
Honey
1/2 teaspoon
Cayenne pepper
4 teaspoons
Spanish smoked paprika (hot pimenton) (divided)
Kosher salt
1 cup
Buttermilk
2 cloves
Garlic (minced)
1 3 1/2 pound
Whole chicken (cut into 10 pieces)
OR get the pieces individually
1 cup
All-purpose flour
2 tablespoons
Cornstarch
Oil for frying
Step by Step Instructions
- Whisk the honey, cayenne, 1 teaspoon of the paprika, and 1/2 teaspoon salt together in a small bowl. Cover the bowl and set it aside.
- Whisk the buttermilk, garlic, remaining 3 teaspoons of paprika, and 2 tablespoons salt together. Pour the mixture into a large resealable bag and add the chicken pieces. Seal the bag and coat the chicken, then refrigerate for at least 4 hours. Remove the chicken from the fridge 1 or 2 hours before you're ready to cook to allow it to come to room temperature.
- Whisk the flour, cornstarch, and 1 teaspoon of salt together in a large baking dish. Pour 1/2 inch of oil into a large pot over medium heat. Allow the oil to heat up.
- While the oil heats, remove the chicken one piece at a time from the bag and dredge each piece in the flour mixture before placing them onto a plate.
- Fry the chicken a few pieces at a time, using tongs to put them in and take them out. 15 minutes for the wings & breast pieces and 18 to 20 minutes for the legs and thighs. Transfer the cooked chicken to a paper towel-lined plate while frying the next batch. Add more oil to the pot if necessary. Serve with the prepared honey glaze.