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Ingredients
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Fried Chicken
Local Honey Drizzle
Slaw
Aioli
Finishing & Seasoning
Method
Fried Chicken
Brine/Marinate
Pat chicken pieces dry with paper towels. In a large bowl, combine buttermilk and hot sauce. Submerge chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours or up to overnight to tenderize and flavor.
Prepare Coating
About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature. In a large shallow bowl or rimmed baking sheet, whisk together the all-purpose flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Set aside.
Dredge Chicken
Working one piece at a time, let excess buttermilk drip off the chicken, then press each piece firmly into the seasoned flour mixture, coating thoroughly. For an extra-crisp crust, dip the coated piece back briefly into remaining buttermilk and dredge again in the flour mixture to double-coat. Place coated pieces on a wire rack and let rest 10–15 minutes to help the crust adhere.
Heat Oil
Pour vegetable oil into a deep heavy pot or fryer to reach about 3–4 inches deep (roughly 1.25–1.5 L depending on vessel). Heat oil to 175–180°C (350–360°F). Use a thermometer to maintain temperature; adjust heat as needed.
Fry Chicken
Fry chicken in batches without crowding, skin-side down first, for 12–15 minutes per batch depending on piece size, turning once halfway through so the crust browns evenly. Monitor oil temperature and keep between 160–180°C (320–360°F) — lower if crust is browning too fast. Internal temperature should reach 74°C (165°F). Remove with a slotted spoon or tongs and transfer to a wire rack set over a sheet pan to drain. Sprinkle lightly with flaky sea salt while hot.
Rest
Let the fried chicken rest 5 minutes before serving so juices redistribute and crust firms up.
Local Honey Drizzle
If you want a touch of heat, stir the optional teaspoon of hot honey into the local honey. Warm the honey slightly (10–15 seconds in a microwave or in a small saucepan over low heat) to make it easier to drizzle. Drizzle the honey sparingly over hot fried chicken just before serving, or serve on the side for guests to add to taste.
Slaw
Make Slaw
In a large bowl combine the shredded green cabbage, red cabbage, carrot, and sliced green onion. In a separate small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth. Pour dressing over vegetables and toss to coat evenly. Taste and adjust seasoning with more vinegar or salt if desired. Chill for at least 15 minutes to meld flavors, or make up to 2 hours ahead.
Aioli
Prepare Aioli
In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, smoked paprika, salt, and black pepper. Whisk until smooth. Taste and adjust lemon or salt. Refrigerate until ready to serve. Aioli can be made a day ahead for better flavor.
Assembly & Serving
On a serving platter or individual plates, place a portion of slaw. Add 1–2 pieces of hot fried chicken on top. Spoon or brush a light drizzle of local honey over the chicken (serve extra on the side if you prefer). Add a dollop of aioli on the side for dipping. Finish with a squeeze of lemon wedge if desired and a light sprinkle of flaky sea salt.