2 cups blue cornmeal, seasoned
with salt and pepper
Ancho Honey Sauce
1 cup honey
2 tablespoons ancho chile
Buttermilk Bacon Potatoes
2 pounds red bliss potatoes, boiled,
3 tablespoons butter
1 cup buttermilk
4 cloves roasted garlic,
smashed into paste
1/2 cup cooked bacon, crumbled
Salt and pepper
For the Chicken: Place chicken in a large baking dish, add buttermilk, turn
to coat. Cover and place in refrigerator for at least 4 hours.
Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F.
Remove the chicken from the buttermilk, pat dry and season with salt and
pepper. Dip each piece of chicken into the flour and pat off excess. Dip into
the eggs then into cornmeal.
Slowly add the chicken pieces to the hot pan skin-side down in batches.
Cover the skillet and reduce the heat to medium high and cook for 7 minutes,
remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes.
Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey
For the Ancho Honey Sauce: Mix all ingredients together until blended.
For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl
and smash, but don't puree.