Hot Honey Chicken

To make the fried chicken, in a large bowl, stir together the buttermilk, pickle juice and hot sauce. Add the chicken thighs to the buttermilk brine, cover and refrigerate for at least 1 hour or up to 2 days. Let the chicken sit in the buttermilk brine at room temperature for 30 minutes before frying.

In a 9-by-13-inch (23-by-33-cm) casserole dish, whisk together the flour, cornstarch, garlic powder, onion powder, 1 Tbs. salt, 1 Tbs. black pepper and the cayenne. One at a time, remove the chicken thighs from the buttermilk brine, shaking off any excess liquid, then dredge in the flour mixture, pressing the mixture onto the chicken until it is completely coated and feels dry to the touch. Place the coated chicken in a single layer on a plate.

Fill a deep fryer or a cast-iron skillet halfway with the oil and begin warming it over the lowest heat possible.

Meanwhile, make the hot honey sauce: In a large bowl, whisk together the honey, chili crunch, 1 tsp. of the cayenne, the chili powder, garlic powder and paprika. Taste, then add more cayenne a pinch at a time to reach your desired spice level.

Increase the heat under the deep fryer to high and heat the oil until it registers 400°F (200°C) on a deep-frying thermometer. Set a rack inside a baking sheet and place it near the stovetop. Set the bowl of hot honey sauce next to the baking sheet. To test whether the oil is hot enough, drop a sprinkle of flour in the pan. If the flour pops and fizzes, the oil is ready.

Working in batches of four, carefully drop the chicken thighs into the hot oil. Immediately reduce the heat to medium to allow the chicken to cook slowly and evenly while also developing a crispy golden crust. Using a long-handled fork, such as a carving fork, gently flip the chicken over every 2 minutes. Cook until an instant-read thermometer inserted into the center of the chicken, away from the bone, registers 165°F (74°C), 12 to 15 minutes.

As soon as the chicken is done, use tongs to remove it from the oil and immediately dip it (still wet and dripping with oil) in the hot honey sauce, flipping the chicken to ensure it is fully coated, then place it on the rack set in the baking sheet and let cool for 5 to 10 minutes before eating. Cooling the chicken on a rack allows the excess oil to drip off while leaving the bottom of the chicken crispy. Repeat to fry and dip the remaining chicken, adjusting the heat as needed. Enjoy immediately or keep warm in 250°F (120°C) oven until ready to serve. Serves 4 to 6.

Notes: To keep your hands from becoming a science fair project, use one hand for touching the brined chicken and the other for dredging. This ensures that only one hand is caked with the glue-like brine and flour.

Kelsey reuses her flour dredge, buttermilk brine and oil multiple times before throwing it out. If you do this, be sure to completely clean and dry your chicken before brining. Store the brine and dredge in separate airtight bags in the freezer and defrost when ready to use. For the oil, let it cool for at least 1 hour after frying, then strain and store in an airtight container in your pantry for up to 2 months.

Adapted from Southern Get-Togethers by Kelsey Barnard Clark (Chronicle Books, 2024)