Honey & Rosemary Fried Chicken

I loved the light, crispy batter and the combination of flavors--there is something very appealing about the combination of garlic and honey! There wasn't enough flour or buttermilk to coat 3-4 pounds of chicken. From article about fried chicken in Taste of the South magazine--featured restaurant, Julep, Jackson, Mississippi (http://juleprestaurant.com/menu_latenite.htm)

• Ready In: 44 mins
• Serves: 6-8

Ingredients

• 1 (3 -4 lb)  chicken, cut into 8 to 10 pieces or 3  lbs chicken pieces
• 1 -1 1⁄2 cup all-purpose flour
• 1  tablespoon garlic powder
• 1  tablespoon salt (or less!)
• 1  tablespoon white pepper
• 1  cup buttermilk
•  peanut oil (for frying)

• Honey-Rosemary Glaze

• 3⁄4 cup honey
• 1  tablespoon butter
• 1  sprig rosemary, chopped

Directions

1. Wash chicken and pat dry.
2. Mix flour with garlic powder, salt, and pepper.
3. Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
4. In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
5. To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
6. For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
7. Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).