| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Active: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup sugar
- 3 tablespoons white wine vinegar
- 2 tablespoons pickling spices
- 1 bay leaf
- 1/4 cup plus 1 tablespoon kosher salt, plus a pinch for seasoning
- 2 pounds chicken drumsticks
- 2 pounds chicken thighs
- Canola oil, for frying
- 2 cups buttermilk
- 3 cups all-purpose flour
- 1 tablespoon dried dill
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet Hungarian paprika
- Hot Honey Sauce, recipe follows
- 1/4 cup honey
- 3 tablespoons salted butter
- 2 tablespoons hot sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
Instructions
- Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
- When you’re ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
- Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
- Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
- Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1635 |
| Total Fat | 121 g |
| Saturated Fat | 20 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 62 g |
| Cholesterol | 306 mg |
| Sodium | 1317 mg |
Reviews
Delicious!!
WONDER IF I CAN AIR FRY IT??
So I made this recipe yesterday and I brined my chicken for 4 hours instead of 2, and I soak it in milk rather than buttermilk since I couldn’t find any at the grocery store. I had to season it much more than what the recipe calls for, including cajon seasoning, otherwise it would not have had any flavor.
Overall, the chicken came out very moist and juicy!
Overall, the chicken came out very moist and juicy!
Yes! Delicious. I make the sauce for a dipping sauce if we go out for chicken. Better than most restaurant sauces. I’m curious as to how long it last in the refrigerator. Any ideas?
I have not made this recipe yet, because what the recipe calls for and what she actually prepared on tv do NOT match.
ORIGINAL: SHOWN ON TV:
Hot Honey Sauce: Hot Honey Sauce:
1/4 cup honey 1/4 cup honey
3 tablespoons salted butter 2 tablespoons salted butter
2 tablespoons hot sauce About half bottle of hot sauce
1 teaspoon smoked paprika 1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper 1 teaspoon cayenne pepper
ORIGINAL: SHOWN ON TV:
Hot Honey Sauce: Hot Honey Sauce:
1/4 cup honey 1/4 cup honey
3 tablespoons salted butter 2 tablespoons salted butter
2 tablespoons hot sauce About half bottle of hot sauce
1 teaspoon smoked paprika 1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper 1 teaspoon cayenne pepper
It frustrates me when the show instructions and the recipe instructions aren’t the same. I’ve been cooking all of my life, so this is a no brainer, but for new cooks, it could be challenging.
She doesn’t say how long to finish in the oven.
The Best Fried Chicken Recipe! Oh my!!!!
So flavorful and worth the work to make homemade fried chicken! My guests couldn’t get enough.
So flavorful and worth the work to make homemade fried chicken! My guests couldn’t get enough.
Finally a great fried chicken recipe
This woman right here knows what she’s doing. So juicy and good my Jamaican foster parents cooked it the same exact way and it brought me back home when I tried this again ❤️❤️❤️
What do the pickling spices consist of?