Honey Chicken And Pickles Recipe

Brine/Marinate

In a large bowl combine 2 cups buttermilk, 2 tablespoons hot sauce, 1½ teaspoons kosher salt and ½ teaspoon black pepper. Add the chicken pieces and turn to coat. Cover and refrigerate for at least 4 hours or up to overnight. This tenderizes and flavors the meat.

Prepare Breading

About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature. In a separate large bowl whisk together 2 cups all-purpose flour, ½ cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon cayenne, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.

Dredge

Working one piece at a time, lift chicken from buttermilk allowing excess to drip back into the bowl. Press the chicken into the flour mixture, coating thoroughly; shake off excess. For extra-crispy crust double-dredge by dipping coated piece back into reserved buttermilk briefly, then re-coating in the flour mixture. Place finished pieces on a wire rack set over a sheet pan and let rest 10–15 minutes to set the crust.

Heat Oil

Pour about 1.5 cups neutral oil into a heavy 10–12 inch skillet or Dutch oven to a depth of about 1 to 1¼ inches. Heat over medium heat until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown steadily but not burn.

Fry

Carefully place chicken pieces skin-side down into the hot oil without overcrowding (work in batches). Fry until golden brown and crisp, about 6–9 minutes per side for bone-in thighs (internal temperature should reach 165°F/74°C). Adjust heat to maintain 325–350°F (160–175°C) so the crust cooks without burning. Transfer cooked pieces to a wire rack set over a sheet pan; keep warm in a 200°F (95°C) oven if preparing multiple batches.

While the chicken marinates or fries, prepare the hot sours. In a small saucepan combine ½ cup white distilled vinegar, ½ cup water, 1 teaspoon sugar, ½ teaspoon kosher salt, 1 smashed garlic clove and optionally 4 peppercorns. Bring to a simmer over medium heat just until sugar and salt dissolve, about 1–2 minutes. Remove from heat and add 1 cup sliced hot peppers. Let cool to room temperature, then transfer peppers and brine to a clean jar. Refrigerate at least 30 minutes before serving; flavors improve over several hours and will keep up to 2 weeks.

Make the honey finish while the last batch of chicken is resting. In a small saucepan or skillet over low heat combine 1/4 cup clover honey and 1 tablespoon unsalted butter. Warm gently, stirring, until butter melts and honey is glossy. Stir in 1 teaspoon fresh lemon juice to brighten the sweetness. Do not boil; just warm to combine, about 1–2 minutes. Keep warm.

Plate: Arrange fried chicken on a serving platter. Spoon a light ribbon of the warm honey-butter over the skin (use sparingly so honey doesn't pool). Scatter a few hot sours over or alongside each piece (use as many as you like for heat). Finish with a light sprinkle of flaky finishing salt and optional chopped parsley for color.

Serve immediately while chicken is hot and crisp. Leftover chicken keeps in the refrigerator up to 2 days (re-crisp in a 375°F/190°C oven for 8–12 minutes).