INGREDIENTS
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3/4 cups buttermilk
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1/3 cup plus 2 tablespoons dill pickle brine, plus 2 tablespoons chopped dill pickle
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4 tablespoons hot sauce
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Kosher salt and freshly ground black pepper
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6 boneless, skinless chicken thighs, cut in to 1-inch pieces
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1/2 cup honey
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2 cups self-rising flour
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1 1/2 teaspoons paprika
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1 teaspoon dry mustard powder
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Vegetable oil, for frying
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1 cup vegetable shortening