Fried chicken
A classic comfort food perfect for fall.
YIELDS
4
Ingredients
- 1.5 cups buttermilk
- 3 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon hot sauce
- 2 cups all purpose flour
- 1 cup cornstarch
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon smoked paprika
- 2 teaspoons oregano
- 2 teaspoons thyme
- 2 teaspoons mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons celery salt
- 3" Canola oil, for frying
- 1/4 cup honey
- 1/2 teaspoon chilli flakes
Directions
- Combine the buttermilk, salt, white pepper, and hot sauce.
- Add the chicken, then cover and refrigerate overnight.
- When ready to fry heat your oil to 350° F in a dutch oven.
- Mix all-purpose flour, salt, black pepper, paprika, oregano, thyme, mustard powder, garlic powder and onion powder evenly.
- Pour some of the buttermilk brine into the dredge to form some large chunks.
- Add the chicken to the dredge, pressing it into the meat.
- Transfer the chicken to the hot oil and fry for seven to nine minutes, or until the internal temperature reaches 170° F. Drizzle on the hot honey, and enjoy!
