Honey Butter Fried Chicken
"Spread salty-sweet honey butter alongside crispy chicken for the ultimate condiment...."
INGREDIENTS
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BRINE:
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3/4 cup Coarse Kosher Salt; preferably Diamond Crystal
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1/2 cup Granulated Sugar
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1/4 teaspoon Chile Flake
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Peel of one Lemon
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Peel of one Orange
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1 Gallon Water
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CHICKEN:
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2 Boneless Skin-on Breasts
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2 Boneless Skin-on Thighs
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2 Drumsticks
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Chicken Brine to cover
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CHICKEN DREDGE:
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3 1/2 cups All-Purpose Flour
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1/2 cup Rice Flour
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3 teaspoons Freshly Ground Black Pepper
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3 1/2 teaspoons Garlic Powder
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2 teaspoons Onion Powder
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1/4 teaspoon Cayenne Pepper
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3 teaspoons Coarse Kosher Salt
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1/4 teaspoon Smoked Paprika; Pimenton
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1/2 teaspoon Baking Powder
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TO BATTER & FRY THE CHICKEN:
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8 Pieces of Brined Chicken
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Chicken Dredge
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1 quart Buttermilk
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Fryer Oil; Canola or Rice Bran to fill a sturdy
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high-sided pot with four inches of Oil
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1 tablespoon Smoked Paprika; Pimenton
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Coarse Kosher Salt
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HONEY BUTTER:
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2 sticks (16 tablespoons) Butter
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4 tablespoons Honey
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1/2 to 1 teaspoon Coarse Kosher Salt
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