Recipe: Honey-Fried Chicken

HONEY-FRIED CHICKEN

1 fryer chicken, about 4 pounds, cut into serving pieces
1/2 cup honey
2 1/2 tablespoons vinegar, preferably raspberry or other fruit flavor
Salt to taste
Freshly ground pepper
1/2 cup lard
1/2 cup corn, peanut or vegetable oil
1/2 cup all-purpose flour
2 tablespoons whole wheat flour

Put the chicken pieces in a mixing bowl. Blend the honey and vinegar and pour it over the chicken. Stir to coat the pieces evenly. Let stand at least two hours, stirring occasionally. Drain the chicken pieces on paper towels. Sprinkle with salt and pepper.

WHEN READY TO COOK:
Heat the lard and the oil in a 12-inch frying pan to 350 degrees F.

Meanwhile, combine the flours in a large bowl. Add the chicken pieces and stir to coat all over. Shake off the excess.

Place the pieces, skin side down, in the hot fat and cook, turning the pieces often, until they are golden brown all over and cooked through, about 20 minutes or longer. The dark-meat pieces generally require a longer cooking time than the white-meat pieces. Drain the chicken on paper towels as it is cooked.

Adapted from source: Craig Claiborne's Southern Cooking