Mother Clucker Recipe
Make Mother Clucker Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fried Chicken
Spicy Honey Glaze
To Serve
Method
Fried Chicken
- 1
Brine/Marinate
Pat chicken pieces dry with paper towels. In a large bowl combine buttermilk, 2 tbs hot sauce, 1 tsp salt and 1 tsp black pepper. Submerge chicken in the buttermilk mixture, cover and refrigerate for at least 4 hours or overnight. This tenderizes and seasons the chicken.
- 2
Prepare Breading
In a shallow dish or wide bowl whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder and remaining 1 tsp salt. Mix thoroughly so spices are even.
- 3
Coat Chicken
Remove a piece of chicken from the buttermilk, letting excess drip off (do not pat dry or you'll lose coating adhesion). Dredge thoroughly in the seasoned flour mixture, pressing to adhere. For extra-crispy double-coat: return the dredged piece briefly to the buttermilk (about 20–30 seconds) then dredge again in the flour mixture. Place on a wire rack while you heat oil. Repeat with all pieces.
- 4
Heat Oil
Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of about 1.5–2 in (roughly 1–1.5 L depending on pan). Heat over medium-high until oil reaches 325–350°F (163–177°C). If you don't have a thermometer, test with a small pinch of breading—the oil should sizzle steadily but not smoke.
- 5
Fry
Working in batches (do not crowd), gently lower chicken pieces into the hot oil, skin-side down first. Maintain oil temperature between 300–350°F (149–177°C). Fry thighs and drumsticks for 12–15 minutes, turning occasionally, until the crust is deep golden and an instant-read thermometer inserted near the bone reads 165°F (74°C). Adjust heat as needed so crust browns without burning. Transfer cooked pieces to a wire rack set over a sheet pan to drain while you finish remaining pieces.
Spicy Honey Glaze
- 6
Make Glaze
In a small saucepan over low heat combine honey, 1 tbs hot sauce, apple cider vinegar, butter, crushed red pepper and 1/4 tsp salt. Warm gently, stirring, until butter melts and mixture is glossy and slightly thinned (about 2–3 minutes). Do not boil aggressively. Taste and adjust hot sauce or vinegar for heat/acidity balance.
- 7
Glaze Chicken
When chicken is hot and drained, brush the spicy honey glaze over each piece—use about 1–2 tbs glaze per piece, coating evenly. For a stickier finish, you can return glazed pieces to the hot oven (200°F / 95°C) for 3–4 minutes to set the glaze, or briefly flash-fry (10–20 seconds) in hot oil to caramelize, but watch carefully to avoid burning sugar.
Assemble & Serve
- 8
- 9
Build Sandwiches
Spread mayonnaise on both bun halves. Place a bed of shredded lettuce on the bottom bun, add a glazed chicken piece (or split piece for larger chicken), top with pickles, then crown with the top bun. Serve immediately while chicken is hot and crisp. Leftover glaze can be served on the side as a dipping sauce.