Fried Chicken and Biscuits with Pink Peppercorn-Honey Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 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) |
Directions:
1. For pink peppercorn-lime honey: 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.
2. For pink peppercorn-honey butter: Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.
3. For chicken: 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.
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.
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.
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.
7. Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.
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