Name: Fried Chicken and Biscuits with Pink Peppercorn-Honey Butter
Yield: Makes 8 servings
Ingredients: 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); Black Pepper Biscuits

Recipe information

Yield
Makes 8 servings

Ingredients

Pink peppercorn-lime honey:

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

Pink peppercorn-honey butter:

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

Chicken:

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)

Black Pepper Biscuits

Preparation

For pink peppercorn-lime honey:
Step 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: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
For pink peppercorn-honey butter:
Step 2
Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.
For chicken:
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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 280°F to 300°F. 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.
Step 7
Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.

TagsFried Chicken Whole Chicken Chicken Poultry Buttermilk Dairy Main Dinner Lunch Deep Fry Bon Appétit

Recipe information

Ingredients

Pink peppercorn-lime honey:

Pink peppercorn-honey butter:

Chicken:

Preparation

For pink peppercorn-lime honey:

Step 1

For pink peppercorn-honey butter:

Step 2

For chicken:

Step 3

Step 4

Step 5

Step 6

Step 7

Recipe notes