The Birds The Bees Recipe

Brine / Marinade

In a large bowl combine buttermilk, garlic powder, onion powder, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Submerge the chicken pieces in the mixture, cover and refrigerate for at least 4 hours or preferably overnight. This tenderizes and seasons the meat.

Prep Dredge

In a shallow container whisk together flour, cornstarch, cayenne, remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside. Remove chicken from refrigerator about 20–30 minutes before frying to take off chill.

Dredge

Working one piece at a time, shake excess buttermilk off the chicken then press each piece firmly into the flour mixture, coating thoroughly. For extra-crisp layers, return coated piece to the buttermilk briefly and redredge in flour (double-dip). Place coated pieces on a wire rack while you heat oil.

Heat Oil

Pour vegetable oil into a deep 4–5 quart heavy pot or deep-fryer to a depth of about 2–3 inches (enough to half- or three-quarter-submerge pieces). Heat oil to 325°F (163°C). Use a thermometer and adjust heat to maintain temperature.

Fry

Carefully lower chicken pieces into the oil in batches without crowding. Fry first at 325°F for 8–10 minutes to cook through. Remove and drain briefly on a rack, then increase oil temperature to 350–360°F (175–180°C) and return pieces for an additional 3–5 minutes until golden brown and internal temperature reaches 165°F (74°C). Total frying time depends on piece size. Keep finished pieces on a wire rack in a warm oven (200°F/95°C) while you finish remaining chicken.

Season Finish

Lightly sprinkle hot fried chicken with a pinch of salt immediately after frying to enhance flavor.

In a small bowl whisk together honey, Dijon mustard, whole-grain mustard, apple cider vinegar, hot sauce, salt and pepper until smooth and glossy. Taste and adjust heat by adding more hot sauce or more honey for sweetness. Keep at room temperature until ready to serve; can be refrigerated for up to 5 days (bring to room temp before serving).

In a small saucepan combine honey, soy sauce, rice vinegar, lime juice, minced garlic, grated ginger and chili garlic sauce. Warm over low heat, stirring, just until the honey thins and ingredients meld, about 2–3 minutes. Stir in sesame oil and 1–2 tablespoons water to reach desired pouring consistency. Taste and adjust acidity/salt by adding more lime or a splash more soy. Keep warm.

To finish the chicken, toss or brush hot fried chicken pieces with 2–4 tablespoons of Honey Mama Vang's sauce per 4 pieces to lightly coat (use more for a sticky glaze). Place glazed pieces back on the rack for a minute to set. Serve alongside the hot honey mustard for dipping.