Fried Chicken and in a Separate Shallow Dish, a Deep-Fry Thermometer, Or Serve Hot Or Cold! Whisk Together the Flour, Garlic Until a Fleck of Flour Sizzles On

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Fried Chicken and in a Separate Shallow Dish, a Deep-Fry Thermometer, Or Serve Hot Or Cold! Whisk Together the Flour, Garlic Until a Fleck of Flour Sizzles On

SERVES fried WITH CRYSTAL 4 TO 6 chicken HOT HONEY You are going to have to excuse me for a moment MARINADE 1½ cups all-purpose while I lose my mind over Crystal Hot Sauce (which 4 cups water flour is pronounced creeeeee-stuhl where I’m from). This ¼ cup Crystal Hot Sauce 1 teaspoon garlic kosher salt powder Louisiana hot sauce is rooted deep in my childhood ¼ cup 2 tablespoons sugar ¾ teaspoon smoked nostalgia. With its smooth texture, medium heat paprika level, and salty-vinegary tang, Crystal Hot Sauce also CHICKEN ½ teaspoon freshly happens to make one helluva brine for chicken. 6 boneless, skinless ground black pepper When I fry chicken for my friends and family, chicken thighs ¼ teaspoon cayenne pepper I love using boneless thighs. It saves everyone 1 cup buttermilk Grapeseed or canola oil the trauma of witnessing me gnaw on bones. 3 tablespoons Crystal Hot Sauce Boneless thighs also make it easier to sandwich the 2½ teaspoons kosher salt CRYSTAL HOT HONEY chicken between halves of a biscuit or a hamburger ⅓ cup honey 2 teaspoons finely grated bun. ~Julie lemon zest 1 tablespoon Crystal Hot Sauce 2 teaspoons fresh lemon juice 1. Make the marinade: In a powder, paprika, pepper, contact with the oil. Working in medium saucepan, combine the cayenne, and remaining batches to avoid overcrowding water, hot sauce, salt, and sugar. 1 teaspoon of salt. the pot, fry the chicken in the Bring to a simmer over medium- hot oil, flipping a couple of 4. Working one at a time, high heat, stirring until the salt times, until deep golden brown remove the chicken thighs from and sugar dissolve completely. and the internal temperature the brine, letting any excess Transfer to the freezer for reaches at least 165°F, about drip back into the bowl. Coat about 30 minutes to cool. 6 minutes. Transfer the chicken the thighs in the buttermilk to a paper towel–lined plate to 2. Make the chicken: Place mixture, then place them in drain as you fry the remaining the chicken thighs in a large the flour coat them to create pieces. Let the oil temperature bowl and pour in the marinade. a slightly wet, shaggy coating. return to 350°F between Cover the bowl with plastic Gently shake off any excess batches. wrap and refrigerate for at least flour and transfer the chicken 1 hour and up to 12 hours. to a plate. 6. Make the honey sauce: In a small bowl, whisk together 3. In a shallow dish or pie pan, 5. Heat 1 inch of the oil in the honey and hot sauce. whisk together the buttermilk, a large, heavy-bottomed pot hot sauce, 1½ teaspoons salt, or Dutch oven over medium 7. Drizzle the honey sauce and the lemon zest and juice. heat until it reaches 350°F on over the fried chicken and In a separate shallow dish, a deep-fry thermometer, or serve hot or cold! whisk together the flour, garlic until a fleck of flour sizzles on 47 AIN’T NOBODY HERE BUT US CHICKENS.

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