Three Piece Fried Chicken Recipe

Brine

In a bowl or zip-top bag combine 2 cups buttermilk, 2 tablespoons hot sauce and 1 tablespoon fine salt. Add the 3 pieces of chicken, turning to coat. Refrigerate and brine for at least 2 hours or up to 8 hours (overnight fine).

Dry Mix and Egg Wash

About 30 minutes before frying, remove chicken from fridge and bring toward room temperature. In a shallow dish combine 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp black pepper and 1 tsp fine salt. In a separate bowl whisk 2 eggs with 2 tablespoons water to make an egg wash.

Dredge

Working one piece at a time, shake off excess buttermilk from the chicken, dip into the egg wash, then press thoroughly into the flour mixture to coat evenly. For an extra-crispy crust, double-dredge: after the first dredge, return to the egg wash and dredge again in flour. Place coated pieces on a wire rack and rest for 10–15 minutes to allow the coating to adhere.

Fry

Heat 1.5 cups neutral oil in a heavy-bottomed skillet or Dutch oven over medium heat until the oil reaches 325–350°F (about a light sizzle when a pinch of flour is added). Carefully add chicken pieces, skin-side down if applicable, without crowding (fry in batches if needed). Maintain oil temperature between 300–350°F; adjust heat as needed. Fry for 12–18 minutes depending on piece size, turning once, until crust is deep golden brown and internal temperature reaches 165°F. Transfer chicken to a wire rack set over a sheet pan and rest 5 minutes before saucing/serving.

While the chicken rests, combine 1/2 cup honey, 2 tablespoons hot sauce, 1 teaspoon apple cider vinegar and 1/2 teaspoon red pepper flakes (optional) in a small saucepan. Warm over low heat, whisking until combined and slightly thinned, about 2–3 minutes. Do not boil. Taste and adjust heat or tang by adding more hot sauce or vinegar. Keep warm until ready to glaze.

To glaze, spoon or brush a small amount of hot honey over each fried chicken piece just before serving. Offer additional hot honey on the side.

Heat biscuits according to package or recipe instructions. Brush warm biscuits with 1 tablespoon melted salted butter if desired.

Assemble each plate: place a warm biscuit, top with a piece of fried chicken, drizzle or brush with hot honey and a few drops of hot sauce to taste. Add 2 pickle slices on the side or tuck them under the chicken. Serve immediately while chicken is hot and crisp.