Number of Servings: 6 to 8

2 whole fryer chickens ( 3 to 3 1/2 lbs a piece )

1 gallon water
6 tablespoon chicken bouillon powder
2 tablespoon salt
2 teaspoon black pepper
2 teaspoon crushed red pepper flakes
1 tablespoon Colgin NATURAL LIQUID SMOKE
6 to 8 cups of flour
6 tablespoon Montreal “steak” seasoning
2 teaspoon black pepper
1 teaspoon paprika
2 teaspoon salt
1 large bowl of cold water
Oil  ( peanut ) or  vegetable shortening to fry

Honey sauce:
1 12 oz jar of honey
6 cinnamon sticks
few coarse gratings of white pepper to taste

Heat marinade ingredients in deep pot and mix all well. Cool to room temperature and add cut up chicken parts so all parts are covered with liquid. Refrigerate the night before frying the chicken. Drain chicken and rinse well. Combine flour with/in spices in a large bowl . Heat about ¾ inch of oil in an electric skillet to 360F. Dip chicken in the flour, shake off excess flour, then dip in the cold water , then back into the flour, repeating this several times. Place chicken pieces in hot oil ( do not crowd ) and fry until golden on each side. This may take 7 to 10 minutes on each side. Drain chicken on brown paper bags, or paper towels and keep warm in a 200F oven until all the chicken is fried. Before serving make sauce: Heat honey on low heat ( to warm and liquefy a bit ) in a saucepan with cinnamon sticks and pepper to taste. Tell quests to ladle some honey over the hot chicken if desired. Recipe serves 6 to 8.