Prep time: 2 hours and 10 minutes (includes 2 hours marinating time)
Cook Time: 30 minutes
Total time: 40 minutes
Yield: 4 servings
1 whole chicken, cut into 8 pieces
1 cup buttermilk
1 large egg
1/2 cup The Bee’s Knees peanut butter
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
Vegetable oil for frying
Salt and pepper, to taste
2 cups all-purpose flour
Honey for serving, optional
1. Cut chicken breasts in half, making a total of 10 chicken pieces. In a shallow dish, whisk together buttermilk, egg, peanut butter, cinnamon, allspice and cayenne; season generously with salt and pepper. Toss chicken in marinade; cover with plastic and refrigerate at least 2 hours, tossing twice.
2. Add oil to a heavy-bottomed pot to reach 2 inches; heat oil over medium to reach 350°F. Remove chicken from marinade, allowing excess to drip off; dredge chicken in flour.
3. Carefully add chicken to hot oil; fry until golden brown and chicken is cooked through, 12 to 15 minutes per batch.
4. Transfer chicken to paper towels to drain; season with salt. Serve with honey, if desired.