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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: (modified slightly) (Entered by Ariana Giddens)
Serves: 4

1/4 cup Honey
1/2 teaspoon Cayenne pepper
4 teaspoons Spanish smoked paprika (hot pimenton) (divided)
Kosher salt
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.