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Crispy Fried Chicken with Honey Sauce
serves 6 to 8.

2 whole fryer chickens (3 to 3 1/2 lbs a piece)

1 gallon water
6 Tbsp chicken bouillon powder
2 Tbsp salt
2 tsp black pepper
2 tsp crushed red pepper flakes
1 Tbsp liquid smoke
6 to 8 cups of flour
6 Tbsp Montreal "steak" seasoning
2 tsp black pepper
1 tsp paprika
2 tsp salt
1 large bowl of cold water
peanut oil or vegetable shortening to fry

1 12 oz jar of honey
6 cinnamon sticks
few coarse gratings of white pepper to taste

Heat marinade ingredients in deep pot and mix all well. Cool to
room temperature and add cut up chicken parts so all parts are
covered with liquid. Refrigerator the night before frying the
chicken. Drain chicken and rinse well. Combine flour in spices in
a large bowl. Heat about 3/4 inch of oil in an electric skillet to
360 F. Dip chicken in the flour, shake off excess flour, then dip
in the cold water, then back into the flour, repeating this several
times. Place chicken pieces in hot oil ( do not crowd ) and fry
until golden on each side. This may take 7 to 10 minutes on each
side. Drain chicken on brown paper bags, or paper toweling and keep
warm in a 200F oven until all the chicken is fried. Before serving
make sauce: Heat honey on low heat ( to warm and liquefy a bit )
in a saucepan with cinnamon sticks and pepper to taste. Tell quests
to ladle some honey over the hot chicken if desired.


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