Servings: 4 to
8 chicken pieces
1/2 cup Honey
Your favorite chicken spices
1 qt. buttermilk
6 cups flour
3 teaspoons baking powder
Cooking oil to fill a large skillet halfway.
Mix honey and buttermilk together and pour into a shallow bowl. Place chicken pieces in honey/buttermilk mixture and let sit for at least 4 hours.
Once the chicken has set, mix eggs and 2 ups of the buttermilk/honey mixture in another bowl. Combine and flour, baking soda and your favorite chicken spices in a third bowl. Dredge chicken in flour mixture, cover in egg/buttermilk mixture and redredge.
Fry in skillet with oil temperature at 375 degrees for approximately 20 minutes. Turn chicken every 5 minutes. Once done, place on paper towels to drain.
To make gravy, drain all but 2 or 3 tablespoons of oil from skillet. Off the heat, add 1 to 2 tablespoons of flour and mix with oil. Place on medium high heat and let flour brown some. Stir in 1/2 cup milk and bring to boil. If gravy is to thick add more milk. Salt to taste.