Hot Honey Crispy Chicken
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 876
- Total Fat
- 61
- Saturated Fat
- 9
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 40
- Cholesterol
- 167
- Sodium
- 840
- Total: 50 min
- Active: 50 min
Ingredients
Seasoning Flour:
1 1/2 cups all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
2 teaspoons kosher salt
1 1/2 teaspoons smoked paprika
1 teaspoon mustard powder
1 teaspoon black pepper
Brine:
2 cups buttermilk
1 tablespoon hot sauce
2 teaspoons kosher salt
1 teaspoon ground celery seed
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
4 to 6 boneless, skinless chicken thighs
Oil, for frying
Buffalo Honey Sauce:
1 tablespoon butter
1/4 cup honey
2 tablespoons hot sauce, such as Frank's RedHot
1 tablespoon Worcestershire sauce
1 clove garlic, finely chopped
Directions
Special equipment:
a tabletop fryer or deep-frying thermometer- For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
- For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
- Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
- Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
- For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.