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Ingredients
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Brine
Breading and Coating
Frying
Honey Dipping Sauce
To Serve (in a basket)
Method
Brine
- 1
Prepare brine
In a large bowl or container, stir 4 cups water with kosher salt and granulated sugar until dissolved. Add smashed garlic cloves and peppercorns. Submerge the chicken pieces in the brine, cover, and refrigerate for 1 to 2 hours (no longer than 4 hours for bone-in pieces).
- 2
Drain and rest
When brining time is up, remove chicken from brine, pat very dry with paper towels, and let rest on a wire rack for 15–20 minutes at room temperature while you prepare the breading and oil. Discard brine.
Breading and Coating
- 3
Make dry mix
In a shallow dish or rimmed baking sheet, whisk together all-purpose flour, cornstarch, salt, black pepper, paprika, onion powder, garlic powder and cayenne (if using). Mix until evenly combined.
- 4
Make wet mix
In a separate bowl, whisk the buttermilk with the eggs until smooth.
- 5
Dredge the chicken (double-coat)
Working with 2–3 pieces at a time, dredge each piece first in the dry flour mixture, pressing lightly to adhere. Shake off excess, then dip into the buttermilk-egg mixture, allowing excess to drip back into the bowl. Return the piece to the dry mixture and press to coat thoroughly. Place coated pieces on a wire rack and let rest 10 minutes to set the crust.
Frying
- 6
Heat oil
Pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the temperature reaches 350°F (175°C). If you don’t have a thermometer, oil should shimmer and a pinch of flour will sizzle steadily.
- 7
Fry chicken
Working in batches to avoid crowding, carefully lower coated chicken pieces into the hot oil skin-side down. Fry for about 8–12 minutes per side depending on piece size, maintaining oil temperature between 325–350°F (160–175°C). Turn once when crust is deep golden. Total cook time should reach an internal temperature of 165°F (74°C) near the bone.
- 8
Drain
Transfer fried chicken to a wire rack set over a baking sheet (not paper) and let rest 5 minutes to finish cooking and keep crust crisp. Repeat with remaining pieces and bring oil back up to temperature between batches.
Honey Dipping Sauce
- 9
Make sauce
In a small saucepan over low heat, combine honey and butter. Stir until butter melts and honey is warm and slightly thinned, about 1–2 minutes. Remove from heat and whisk in apple cider vinegar and sea salt. If sauce is too thick for dipping, add up to 1 tablespoon hot water and whisk to reach the desired consistency. Keep warm.
- 10
Honey-dip the chicken
To serve 'honey dipped' style: hold each fried chicken piece by the bone or use tongs and briefly dip the exterior into the warm honey sauce, coating lightly. Allow excess to drip off back into the pot. Place piece in the basket lined with paper. Alternatively, serve sauce in a small ramekin for individual dipping.
To Serve (in a basket)
- 11
- 12
Safety and leftovers
If you have leftovers, cool completely and refrigerate in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack until warmed through to preserve crispness.