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Season chicken pieces with salt and pepper, then
coat each seasoned chicken piece with honey.
In a shallow dish or bowl, mix together the garlic
powder, chicken bouillon granules and flour.
Dredge honey coated chicken pieces in flour
mixture, coating completely.
Fill a large, heavy skillet with oil to a depth of
one inch. Heat over medium-high heat.
Fry chicken for at least 5 minutes per side, until
no longer pink and juices run clear.
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