Honey Fried Chicken

The addition of honey and fruit vinegar (I went with raspberry but feel free to use whatever fruit vinegar you have on hand) creates a dense batter that is sweet, tart as well as crisp and chewy at the same time. Because the honey caramelizes fast in the hot oil, be sure not to fry too many chicken pieces at once and stir the pot or fryer frequently so it doesn’t stick to the bottom and burn. Otherwise, serve the chicken immediately when it’s hot or at room temperature. Don’t cover it though, as it’ll lose it’s crispness.