by Kate Heyhoe
Serves 4 as appetizers or snacks
This is quintessential Southern fried chicken—with a kick. Southern cooks know that a spoonful of baking powder increases the lightness and crispiness of the batter, while buttermilk makes the chicken tender and tangy. You can serve these bites with a drizzle of Hot Pomegranate Honey, or just fry 'em and eat 'em as they are. If you don't make the honey sauce, be sure to season the drummettes with a good blast of black pepper.
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon granulated garlic
14 chicken drummettes (about 1-1/2 pounds)
1 cup all-purpose flour
1 tablespoon baking powder
Canola oil for frying
Hot Pomegranate Honey (see below)
1. Combine the buttermilk, salt, and garlic in a shallow dish or zipper plastic bag. Marinate the chicken pieces in the mixture 1 hour to overnight, refrigerated, turning occasionally.
2. Dump the flour and baking powder into a small paper or plastic bag. Shake to mix. Batter the chicken 2 to 3 pieces at a time: Lift the chicken pieces out of the marinade and let excess liquid drain off. Drop them into the bag. Shake to coat. Place battered pieces on a clean plate.
3. Heat the oil to 375 degrees F. in a deep-fat fryer or a large heavy skillet. Oil should be deep enough to come at least half way up the chicken pieces if using a skillet, or enough to cover completely in a deep fryer.
4. Fry until coating is crispy and chicken cooked through, about 5 minutes, turning half way through. Drain on paper towels. Serve with Hot Pomegranate Honey drizzled on top, or as a dunk on the side.
by Kate Heyhoe
Makes about 1/3 cup
Use a flavorful honey here, such as sage honey or buckwheat honey. The triple sec liqueur brightens the taste with a hint of orange, and the pomegranate molasses adds tang. The mixture should have a sweet-tart balance, with a hint of chile heat, so check and adjust the flavors as needed before serving.
1/4 cup honey
1/4 teaspoon ground red chile (such as California or New Mexico chile)
2 teaspoons distilled white vinegar
1 teaspoon pomegranate molasses
1/2 to 1 teaspoon triple sec liqueur
Measure the honey into a 1 cup microwave-safe measuring cup. Stir in the chile and vinegar. Heat in a microwave oven on high about 30 seconds, just until the mixture starts to bubble up (watch closely and stop immediately if the mixture starts to boil over). Remove the honey from the microwave. (Careful! Honey will be very hot. You may also heat the mixture in a small saucepan on medium heat.) Stir in the pomegranate molasses and 1/2 teaspoon triple sec. Set aside to cool. If the mixture seems too thick, thin with more triple sec. Drizzle on fried chicken pieces or use as a dunking sauce. If desired, microwave the mixture for a few seconds to warm slightly before serving.
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Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created 2002 and modified November 2006.
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