DiAnoia’s Eatery is famous for deliciousness, and Chef Heather Ashby’s fried chicken shows why. A drizzle of wild honey from Wild Purveyors brings the dish to the next level of goodness.

Cornmeal Fried Chicken with Wild Honey

Ingredients

2 cups Great River Organic Milling cornmeal

2 tbsp kosher salt + 1 tbsp kosher salt

1 tbsp paprika

2 cups buttermilk

1 Locust Point Farm whole chicken

5 cups oil or shortening for frying

Hackenberg Apiaries wild organic honey, for drizzling

Instructions

In a shallow dish, combine cornmeal, 2 tablespoons of salt and paprika. Set aside. Fill a separate dish with buttermilk and 1 tablespoon of salt.

Using a sharp knife, separate the whole chicken into drums, thighs, breasts, and wings. Set these pieces in the dish of buttermilk, allowing full coverage. Using a cast-iron or a heavy-bottomed pan with high edges, bring the oil to medium-high heat, 350 degrees.

Individually, take soaked chicken pieces and dredge in cornmeal mixture, heavily coating the chicken. Fry chicken pieces, 2 to 4 at a time, occasionally turning pieces until cooked through. Be careful not to overcrowd the pan and maintain a temperature of 350 degrees.

Check for doneness - the thermometer should read 165 degrees at the thickest part of the breast and nearest to the bone-in thighs and drumsticks. Approximate cooking times:

Wings - 5 minutes
Thighs - 12 minutes
Breasts - 12 minutes
Drumsticks -12 minutes

When chicken has finished cooking, drizzle liberally with honey and serve.

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