Buttermilk Fried Chicken with Red Belly Honey
- 8 cups water
- 1 cup plus 1 tablespoon salt, divided use
- ⅔ cup sugar
- 4 cups buttermilk, divided use
- 2 eggs
- 2¼ teaspoons Cayenne pepper, divided use
- 1 whole frying chicken, cut into 8 pieces
- 3 cups flour
- 2 tablespoons black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- Oil for frying
Brine chicken by combining water with 1 cup salt and sugar in large container; stir to dissolve. Add chicken, cover and refrigerate 2 to 12 hours.
In large bowl, mix buttermilk, eggs and ¼ teaspoon Cayenne. Add chicken and allow it to come to room temperature, no longer than 2 hours.
Combine flour, remaining Cayenne, salt, pepper, garlic powder and paprika in large bowl, freezer bag or paper bag.
Add oil to a large cast-iron skillet or Dutch oven to a depth of about ¾ inch; heat to 350 F.
Remove chicken from buttermilk; add to seasoned flour, turning to coat thoroughly and evenly. Add chicken to hot oil. Fry, turning occasionally, until chicken is golden brown and has reached internal temperature of 160 F, 12 to 15 minutes. Transfer to paper towel-lined wire rack.
Recipe adapted from Chef Unika Noiel of luvnkitchn.com
- ½ cup butter, softened
- ¼ cup Red Belly Honey
In a small bowl, whisk together butter and honey until smooth. Makes ¾ cup.