Hendough Recipe

Brine/Marinade

In a large bowl combine 2 cups buttermilk and 2 tablespoons hot sauce. Add the chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight. This both seasons and tenderizes the meat.

Seasoned Flour

About 30 minutes before frying, in a shallow bowl or rimmed sheet pan whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper until evenly distributed.

Dredge

Remove chicken from buttermilk, allowing excess to drip back into the bowl (reserve buttermilk for a second dip if you want extra crust). Working one piece at a time, dredge chicken thoroughly in the seasoned flour, pressing flour into nooks. For extra-crispy crust, return dredged piece to buttermilk briefly then re-coat in flour mixture. Place coated pieces on a wire rack and let rest 15–20 minutes to set the crust.

Heat Oil

In a deep heavy pot or deep-fryer heat vegetable oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly. Use enough oil so chicken pieces are mostly submerged but not touching the bottom too closely.

Fry Chicken

Fry chicken in batches to avoid crowding. Carefully lower pieces into the oil and fry until golden brown and internal temperature reaches 165°F (74°C) — about 12–15 minutes for drumsticks and 14–18 minutes for thighs, depending on size. Turn occasionally for even browning. Adjust heat to keep oil between 325–350°F.

Drain and Rest

Transfer cooked chicken to a wire rack set over a sheet pan to drain. Sprinkle very lightly with finishing salt if desired. Keep warm in a low oven (200°F / 95°C) while you finish doughnuts so both are served hot.

Activate Yeast

Warm 3/4 cup milk to 105–115°F (40–46°C). Stir in 2 teaspoons active dry yeast and 1 teaspoon granulated sugar; let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be dead — start over with fresh yeast.

Make Dough

In a large mixing bowl combine 3 cups all-purpose flour, 1/4 cup granulated sugar, and 1 teaspoon salt. Make a well and add the foamy yeast-milk, 1 beaten egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky (or use a stand mixer with dough hook on medium for 4–5 minutes). The dough should be soft but hold shape. Add up to 1–2 tablespoons additional flour if excessively sticky.

First Rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

Shape Doughnuts

Punch down dough and roll to about 1/2-inch (1.2 cm) thickness on a floured surface. Use a 3-inch round cutter to cut doughnuts and a 1-inch cutter for holes. Re-roll scraps once and cut more. Place cut doughnuts on a parchment-lined baking sheet, cover lightly, and let rise until puffy, about 30–45 minutes.

Heat Oil for Doughnuts

While doughnuts are proofing, heat oil in a deep pot to 350°F (175°C). Maintain this temperature for even frying.

Fry Doughnuts

Fry doughnuts a few at a time (do not overcrowd). Fry each side about 45–60 seconds until golden brown, flipping once with a slotted spoon. Fry holes for 30–45 seconds. Use a thermometer to keep oil near 350°F, adjusting heat as needed.

Drain and Dust

Remove doughnuts to a wire rack set over a sheet pan to drain briefly. While still warm, brush lightly with melted butter (optional) and toss or dust with powdered sugar. Alternatively, drizzle with maple syrup or honey for a sticky finish.

Plate one or two warm doughnuts alongside a piece of hot fried chicken. If using, drizzle a small amount (about 1–2 teaspoons) of maple syrup over the doughnut or the chicken where desired for a sweet-salty contrast. Sprinkle chopped fresh herbs over the chicken for color and a light herbal note. Serve immediately so the doughnuts remain soft and the chicken stays crispy.

Leftovers: Store chicken in an airtight container in the refrigerator up to 3 days and reheat in a 375°F oven to restore crispness. Store doughnuts in a sealed container at room temperature for 1–2 days; refresh in a warm oven for a few minutes before serving.