Honey-Fried Chicken with Thyme and Mint Sauce

Preparation info
  • Yield:

    4

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 chicken (about 4 pounds), cut into serving pieces
  • ½ cup honey

Method

  • Put the chicken pieces in a mixing bowl. Blend the honey and vinegar and pour it over the chicken. Stir to coat the pieces evenly. Let stand at least 2 hours, stirring occasionally. Drain the chicken pieces on paper towels, but reserve and set aside 2 tablespoons of the marinade