Twice-Fried Chicken with Spicy Honey

4 to 6 servings
  • Chicken:
  • 3 to 4 pound whole chicken, cut into 8 pieces
  • 4 cups Lipton Half and Half Iced Tea and Lemonade
  • 1/4 cup honey
  • 1/2 cup kosher salt
  • 2 bay leaves
  • 6 thin slices lemon, seeds removed
  • 1 cup all-purpose flour
  • 2 Tbsp. cornstarch
  • 2 tsp. salt
  • 1 Tbsp. Old Bay seasoning
  • 1 tsp. smoked paprika
  • 1 tsp. ground coriander
  • 2 qt. lard or canola oil, for frying
  • Spicy Honey:
  • 1/2 cup Sriracha
  • 1/2 cup honey
  • Whisk together and set aside for serving
  • Whisk together the Lipton Half and Half Iced Tea and Lemonade, honey, salt, bay leaves and lemon slices. Submerge the chicken in the brine and refrigerate overnight. This can be done in a gallon-sized bag.

  • The next day remove the chicken from the brine and pat dry. Discard the brine.

  • In a large Dutch oven, put enough lard to fill 2 inches up the side of the pot and heat to 340 degrees. Combine the flour, cornstarch, salt, Old Bay, paprika and coriander and dredge all of the chicken pieces in the flour mixture. Beginning with the thighs, add them to the pot, and make sure not to overcrowd. (This may take several batches.)Place a lid on and cook for 3 minutes. Uncover, then flip and cook for an additional 3 minutes. Remove chicken to a wire cooling rack and repeat with remaining chicken. Once all of the chicken has been fried, heat the lard or oil up to 365 degrees. Add the chicken in batches and cook for 2 minutes per side until golden and crispy. Remove from the pot on to a draining rack or paper towels and serve immediately with Spicy Honey drizzled over the top.

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