Photo: National Honey Board

Yield: 4 to 6 servings.

3 lbs. cut-up chicken
¾  cup  honey
¾  to 1 cup buttermilk baking mix
2 tsp.  dry mustard
½ tsp. paprika
to taste, salt and pepper
as needed, vegetable oil

Coat chicken with honey; set aside. Combine buttermilk baking mix, mustard, paprika, salt and pepper in a shallow dish; dredge chicken in mixture. Heat 1/2 inch oil to 375°F in a 12-inch skillet over medium heat. Carefully place chicken in hot oil and cook about 5 minutes or until underside of chicken is golden; turn chicken pieces and cook about 5 minutes, turning as needed. Reduce heat to low and cook 15 to 20 minutes more or until juices run clear. Remove chicken; drain on paper towels.

Tip: Chicken can be browned in hot oil, placed on baking sheet and baked at 350°F for 25 to 35 minutes or until chicken juices run clear.