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