Time 55m Yield 5 serving(s) Number Of Ingredients 7 Steps:
Combine the flour, salt, and pepper in a dish and coat the chicken in the flour mixture. Heat the barbecue sauce and honey in a saucepan. Once warm, reduce the heat to a simmer. Add the oil to a deep-fryer and theat to 375°. Deep-fry the chicken, 6 to 8 pieces at a time, for 15 minutes or until cooked thoroughly. Drain the chicken on paper towels and smother with the barbecue sauce mixture.
Time 2h Yield 1 pint barbecue sauce, 32 serving(s) Number Of Ingredients 18 Steps:
NOTE: USE UNSEASONED CHILI POWDER. (STEP ONE): GRIND all of the dry seasonings EXCEPT ground black pepper (from ground sage through cayenne pepper) in a spice mill or coffee grinder. WHISK the ground spices with remaining ingredients well in a medium saucepan (don’t forget to add the ground black pepper). HEAT sauce to a gentle boil, then REDUCE heat to a low heat setting (approximately the numeric “2” setting on rangetop control). SIMMER sauce about one hour, whisking occasionally, until reduced to almost half (just slightly over 2 cups, or 1 pint). COOL barbecue sauce completely. FUNNEL into plastic squeeze bottles or Ball canning jars. USE as you would any barbecue sauce. SUGGESTION: Serve with barbecued chicken or ribs, or pulled pork sandwiches. STORE refrigerated and capped. ENJOY!
