Honey Pepper Fried Chicken

Yield: 1 serving

Frying chicken – skinless 1/2 of 4 1/2-lb. bird
Self-rising flour – 2 lb.
Noniodized salt – 1/4 cup
Coarse ground pepper – 1/4 cup
Cold water – 2 qt.
Peanut oil – as needed
Green hot pepper sauce – as needed
Honey – as needed


  1. Cut knuckle off drumstick. Cut pin bone off breast. Butterfly breast at thickest part but do not cut into 2 pieces.
  2. Mix flour, salt and pepper. Dunk chicken in water; dredge in seasoned flour. Hand-pack flour onto chicken; do not shake off excess.
  3. Fry chicken in 350F oil for 20 minutes.
  4. Remove chicken from pan. Douse with green pepper sauce and drizzle lightly with honey.
  5. To serve: Fold 17-x-17-in. white paper napkin into triangle; place on large oval platter. Arrange chicken on napkin.