Daniel Boone's Favorite Honey-Fried Chicken

Laurie P. 0

"Sticky, sweet, tangy, and a little zippy if you prefer, this is a local favorite."
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Original recipe yields 8 servings



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  1. Rinse chicken; pat dry. Season with salt & pepper.
  2. Mix poultry seasoning and cayenne into flour; roll chicken in flour to coat.
  3. Melt shortening (use enough for a depth of about 1/2") in large heavy skillet over high heat. Be sure oil is very hot before adding chicken to pan.
  4. Cook rapidly for a few minutes until the pieces have a light brown crust on bottom. Turn pieces over and brown on the other side.
  5. Reduce heat to low & cover skillet.
  6. Cook approx. 20 minutes.
  7. Remove cover & turn up heat to cook chicken to a golden brown, turning so each side crisps evenly.
  8. Pour off most of the shortening, leaving only a small amount in the skillet.
  9. Mix honey & vinegar and pour over chicken in pan.
  10. Heat on med-low and cook for several minutes until liquid thickens.
  11. Keep turning chicken so that all pieces are well coated with mixture.



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