DiAnoia’s Eatery earns its reputation for deliciousness with Chef Heather Ashby’s crave-worthy Cornmeal Fried Chicken with Wild Honey. She fries it to a perfect golden crisp, then drizzles it with wild honey from local beekeepers. The sweet honey highlights the savory crunch, creating a simple yet irresistible balance of flavor.
- Advertisement -
Check out some more recipes from our Boxing Match Cooking Competition!
Print
Cornmeal Fried Chicken with Wild Honey
Description
DiAnoia’s Eatery is famous for deliciousness, and Chef Heather Ashby’s fried chicken shows why. Drizzled with wild honey from local beekeepers brings the dish to the next level of goodness.
Ingredients
Scale
- 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.
Recipe by Chef Heather Ashby
Photography by Dave Bryce
Styling by Rafael Vencio
Subscribe to TABLE Magazine‘s print edition.
