Kardea Brown's Pickle Brined Fried Chicken with Hot Honey

By Food Network · 300 min

Ingredients

Instructions

1. In a large pot, combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water. Bring to a boil, stirring until the salt and sugar dissolve. Set a large bowl half full of ice.
2. Take the brine off the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down and keep it fully submerged, adding more cold water if needed. Cover and let it sit at least 1 hour at room temperature, or refrigerate up to overnight.
3. Pour enough canola oil into a large Dutch oven to come about a third of the way up the sides and to cover the chicken. Heat the oil to 350°F. Preheat the oven to 200°F and line 2 rimmed baking sheets with wire racks.
4. Remove the chicken from the brine and put it in a large bowl with the buttermilk. Mix the flour, dill, pepper, garlic powder, onion powder, paprika and the remaining tablespoon of salt in a large paper bag. Working a few pieces at a time, shake the chicken in the flour bag until well coated, then set on a wire-racked sheet.
5. Fry the chicken in batches, 5 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F. Move cooked pieces to the second racked sheet and keep them warm in the oven while you fry the rest. Let cool slightly.
6. For the hot honey sauce, stir the honey, butter, hot sauce, smoked paprika and cayenne in a small saucepan over medium heat until smooth and combined. Serve with the chicken.

Summarized from Food Network's video. Watch it for the details.

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