Hot Honey Crispy Chicken
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
51
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour2 tsps
Kosher Salt1 tsp
Paprika (smoked)1 tsp
Mustard Powder1 tsp
Black Pepper2 cups
Buttermilk1 tsp
Celery Seed (ground)1 tbsp
Butter1 cup
Honey1 tbsp
Worcestershire Sauce1 clove
Garlic (finely chopped)Directions:
1
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
2
For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls
3
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
4
Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F
5
Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes
6
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
7
Serve the fried chicken with the sauce