3 pounds cut-up chicken
   3/4 cup agave nectar
   3/4 to 1 cup buttermilk baking mix
   2 teaspoons dry mustard
   1/2 teaspoon paprika
   Salt and pepper, to taste
   Vegetable oil

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Coat chicken with agave; set aside. Combine buttermilk baking mix, mustard, paprika, salt and pepper in a shallow dish; dredge chicken in mixture. Heat 1/2 inch oil to 375°F in a 12-inch skillet over medium heat. Carefully place chicken in hot oil and cook about 5 minutes or until underside of chicken is golden; turn chicken pieces and cook about 5 minutes, turning as needed. Reduce heat to low and cook 15 to 20 minutes more or until juices run clear. Remove chicken; drain on paper towels.

TIP: Chicken can be browned in hot oil, placed on baking sheet and baked at 350°F for 25 to 35 minutes or until chicken juices run clear.

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