These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Smoked Paprika Buttermilk Fried Chicken
From Statesboro Market2Go
<p>Flavorful fried chicken served with a spiced honey glaze! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: grandbaby-cakes.com (modified slightly) (Entered by Ariana Giddens)
1/4 cup Honey
1/2 teaspoon Cayenne pepper
4 teaspoons Spanish smoked paprika (hot pimenton) (divided)
1 cup Buttermilk
2 cloves Garlic (minced)
1 3 1/2 pound Whole chicken (cut into 10 pieces)
OR get the pieces individually
1 cup All-purpose flour
2 tablespoons Cornstarch
Oil for frying
Step by Step Instructions
- Whisk the honey, cayenne, 1 teaspoon of the paprika, and 1/2 teaspoon salt together in a small bowl. Cover the bowl and set it aside.
- Whisk the buttermilk, garlic, remaining 3 teaspoons of paprika, and 2 tablespoons salt together. Pour the mixture into a large resealable bag and add the chicken pieces. Seal the bag and coat the chicken, then refrigerate for at least 4 hours. Remove the chicken from the fridge 1 or 2 hours before you're ready to cook to allow it to come to room temperature.
- Whisk the flour, cornstarch, and 1 teaspoon of salt together in a large baking dish. Pour 1/2 inch of oil into a large pot over medium heat. Allow the oil to heat up.
- While the oil heats, remove the chicken one piece at a time from the bag and dredge each piece in the flour mixture before placing them onto a plate.
- Fry the chicken a few pieces at a time, using tongs to put them in and take them out. 15 minutes for the wings & breast pieces and 18 to 20 minutes for the legs and thighs. Transfer the cooked chicken to a paper towel-lined plate while frying the next batch. Add more oil to the pot if necessary. Serve with the prepared honey glaze.
Back to Recipe Listings
Click here to go back to the recipe listings