Honey glaze sweet & spicy fried chicken
- 2 tbsp Salt
- 3 tbsp Ground Black Pepper
- 2 tbsp Onion Powder
- 2 tbsp Garlic Powder
- 3 tbsp Paprika
- 2 tbsp Cumin
- 2 tbsp Oregano
- 2 tspn Cayenne Pepper
- 3 cups Flour
- 3 cups Buttermilk
- Oil for Frying
- 4 bone-in, skin-on chicken drumsticks
- 4 bone-in, skin-on chicken thighs
In a mixing bowl, combine the salt, black pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne pepper and mix well.
In another mixing bowl, combine the flour and half of the dry mix and mix well.
Coat the chicken in the other half of the dry mix and pour the buttermilk over the chicken. Mix well, cover and chill at least 2 hours.
Coat the chicken in the flour. Coat with the sour cream mix and coat with the flour again. Deep fry on medium-high heat until chicken is cooked thoroughly. Drizzle and coat with honey and serve.
buttermilk mac & cheese
1 lb. cavatappi pasta (or pasta of your choice)
1/2 c. butter
1/2 c. flour
4 c. milk
6 c. freshly shredded sharp or white Cheddar
1 T. salt
1 T. pepper (maximum, to taste)
2 T. butter
1/2 c. panko bread crumbs
Boil pasta in salted water according to package directions. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop until thick. Remove from heat.
Grease a 9×13″ baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown. Pour over the mac and cheese.
Bake in a preheated 325 degree oven 12-15 minutes