Ron's Honey Fried Chicken 15 Pc Summer Pak Recipe

Brine / Marinade

In a large bowl or container combine buttermilk and hot sauce. Submerge the 15 chicken pieces, cover, and refrigerate for at least 4 hours or up to overnight to tenderize and flavor.

Prepare Dredge

In a large shallow pan or bowl whisk together flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Mix thoroughly so seasoning is evenly distributed.

Heat Oil

Pour vegetable oil into a heavy, deep pot or Dutch oven to a depth of about 2–3 inches (roughly 1.5–2 quarts). Heat oil to 325°F (163°C) for the first fry. Use a thermometer to maintain temperature.

Dredge Chicken

Remove chicken from buttermilk, allowing excess to drip off (do not shake vigorously). One piece at a time, press chicken into the seasoned flour mixture, coating completely. For extra-crispy layers, return dredged pieces briefly to the buttermilk and dredge again for a double coat.

First Fry

Fry chicken in batches without overcrowding. Cook at 325°F for 6–8 minutes per batch until outer crust sets and internal temperature is around 150°F (65°C). Transfer to a wire rack set over a sheet tray.

Raise Heat & Finish Fry

Increase oil temperature to 350–360°F (175–182°C). Return chicken in batches and fry an additional 3–5 minutes per batch until internal temperature reaches 165°F (74°C) and crust is golden brown and crisp. Drain on a wire rack.

Honey Glaze

While chicken finishes, make the honey glaze: in a small saucepan combine honey, butter, and 2 tablespoons water. Warm gently over low heat until butter melts and glaze is slightly loose (do not boil). Remove from heat. Lightly brush each hot chicken piece with the honey glaze — apply a thin layer so crust remains crisp. Serve remaining glaze on the side if desired.

Rest chicken for 5 minutes on the rack before packing. Ensure pieces cool slightly so glaze sets and crust stays crisp.

Cook Potatoes

Place cubed potatoes in a saucepan and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 10–12 minutes. Drain and cool slightly.

Prepare Eggs

While potatoes cook, place eggs in a small saucepan, cover with water, bring to a boil, then remove from heat and let sit 10 minutes. Cool in ice water, peel, and chop.

Mix Dressing & Combine

In a large bowl whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth. Add cooled potatoes, chopped eggs, diced celery, diced red onion, and dill pickle relish. Fold gently to combine, avoiding mashing the potatoes.

Chill & Serve

Taste and adjust seasoning. Transfer potato salad to a quart container, cover, and chill at least 1 hour to meld flavors. Sprinkle paprika on top before serving.

Cook Pasta

Bring a large pot of salted water to a boil. Cook 12 oz short pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool pasta.

Prepare Vegetables

While pasta cooks, halve cherry tomatoes, dice cucumber and red bell pepper, and finely dice red onion. Slice olives if not pre-sliced.

Make Dressing

In a bowl whisk together mayonnaise, olive oil, red wine vinegar, dijon mustard, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper until emulsified.

Assemble

In a large bowl combine cooled pasta, tomatoes, cucumber, red bell pepper, red onion, black olives, and grated parmesan. Pour dressing over the salad and toss to coat evenly.

Chill & Serve

Cover and refrigerate at least 30 minutes to allow flavors to meld. Taste and adjust salt and pepper before packing into a quart container.

Prepare Buns

If buns are whole, split them horizontally. Place cut sides up on a sheet pan.

Brush & Toast

Stir melted butter with 2 tsp honey (optional). Brush buttery mixture on the cut sides of the buns and sprinkle sesame seeds if using. For a light toast, place under a broiler or in a 350°F (175°C) oven for 3–5 minutes until edges are golden—watch closely to avoid burning.

Keep buns warm or wrap loosely in foil for transport so they stay soft.