File Name: HFCHIK.TXT
File Title: Honey-Fried Chicken with Thyme-Mint Cream Sauce
Uploaded: 30 September 1993 by Lon Hall


1 (3- to 3 1/2-pound) chicken
1/2 cup honey
2 tablespoons raspberry or other fruit vinegar
1/2 cup all-purpose flour
2 tablespoons whole-wheat flour
2 teaspoons cayenne pepper
1/4 cup buttermilk
1 cup oil
Salt
Freshly ground pepper
Thyme-Mint Cream Sauce (recipe follows)

Cut chicken into 6 serving pieces. Place in mixing bowl, reserving 
backbone, neck and wings for stock. Stir honey and vinegar together 
and pour over chicken. Marinate at least 2 hours, mixing occasionally.

In mixing bowl combine flours and cayenne. Set aside. In another 
mixing bowl whisk together eggs and buttermilk.

In large skillet heat oil over medium-high heat to 300 degrees. 
Cooking at low temperature will prevent honey from caramelizing too 
quickly and burning. Remove chicken from marinade and drain on 
paper towels. Dip chicken in egg wash. Season to taste with salt and 
pepper. Dredge in flour-cayenne mixture, coating thoroughly. Strain 
marinade and reserve 1 tablespoon for sauce.

Starting with dark meat first, gently drop chicken pieces into hot oil 5 
to 6 minutes on first side until browned. Turn pieces, add white meat 
and continue cooking, adjusting heat so that chicken browns evenly 
on both sides without burning. Turn once more and cook until well 
browned and tender when pierced with fork.

Dark meat should cook 15 to 18 minutes. White meat should cook 10 
to 12 minutes. If chicken browns too quickly, remove to baking pan 
and finish cooking in 300-degree oven. Serve with Thyme-Mint Cream 
Sauce. Makes 6 servings.


Thyme-Mint Cream Sauce

1/2 cup dry white wine
1/2 cup chicken stock
1 1/2 cups whipping cream
1 1/2 tablespoons chopped mint
1 tablespoon chopped thyme
1 teaspoon lemon zest
1 tablespoon reserved marinade
Salt, pepper

Take skillet used for frying chicken and pour off all oil, leaving any 
bits on bottom. Add white wine and chicken stock and cook over high 
heat, scraping up browned bits that stuck to pan. Reduce liquid by 
half over medium-high heat, 3 to 4 minutes. Add cream, mint, thyme, 
lemon zest and reserved marinade.

Reduce until sauce is thick enough to coat back of spoon, 5 to 6 
minutes. Strain sauce and season to taste with salt and pepper. Makes 
about 1 cup.