Skip to main content
Old Fashion Fried Chicken

Old Fashion Fried Chicken

Prep time 30 minutes
Cook time 50 minutes
Ready in 1 hour, 20 minutes



Homemade Honey Butter

  • 32 oz of heavy whipping cream
  • Salt, Cinnamon, Vanilla or any other flavorful spices to taste
  • 1/4 Cup Honey

Old Fashioned Fried Chicken

  • Whole cut-up chicken
  • 32 oz buttermilk plus leftovers from butter
  • 1 cup flour
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • Peanut Oil
  • Reynold’s Wrap Heavy Duty Foil

Homemade Corn Bread

  • 1 cup cornmeal
  • 1 1/4 cup flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs lightly beaten
  • 1 cup milk
  • 1/4 cup melted butter


Homemade Honey Butter
1. Place room temperature cream in a large mixing bowl or mason jar. Use immersion blender to whip the cream into butter. It should take between about 5 minutes. 32 oz of cream will yield 1 pound of butter.
2. Strain away the buttermilk for use with the chicken.
3. Blend honey, salt and any other flavorful spices such as cinnamon or vanilla into butter.

Old Fashioned Fried Chicken
1. Soak chicken pieces in buttermilk overnight.
2. Stir together coating mix (flour, salt, pepper) on a plate or wide bowl.
3. Drain chicken and generously apply coating one piece at a time.
4. Heat 1/4 inch of peanut oil in Hamilton Beach Deep Dish Ceramic Skillet.
5. Fry chicken until browned on all sides. Avoid overcrowding the skillet.
6. Cover and simmer for about 30 minutes until the juices run clear.
7. Uncover and cook additional 5 minutes until chicken is crisp.
8. Remove and place on rack lined with Reynold's Wrap Heavy Duty Foil.

Homemade Corn Bread
1. Place all ingredients in Hamilton Beach Artisan Dough & Bread Maker pan.
2. Select quick bread and light crust setting.
3. Bread should be ready in 10 minutes. Allow to cool before slicing.
Recipe by Kelly Larkin of