Nashville Style Hot Honey Fried Chicken
This dish is like if Nashville Hot and Honey Garlic Chicken had a baby! The heat from the cayenne pepper hot sauce and sweetness of the honey with a little kick of pungent garlic hits the palate perfectly. This is a great way to elevate your Fried Chicken Game! We served it with roasted cauliflower and broccoli tossed in olive oil, smoked paprika, and salt.
- 1 cups Dill pickle juice
- 2 cups Buttermilk
- 1 tbsp Paprika
- 1 tbsp Granulated garlic
- 1 tbsp Granulated onion
- 1 Whole ChamBurn Farm chicken, cut into 8 pieces
- Canola or peanut oil to fill fry pot half way
- 2 cups All-purpose flour
- 2 tbsp Granulated garlic
- 2 tbsp Granulated onion
- 2 tbsp Cayenne pepper (more if you like it extra spicy)
- 2 tbsp Paprika
- 2 tbsp Fresh ground black pepper
- 2 tbsp Kosher salt
- 1 cups Franks Red Hot Sauce
- 2 tbsp Honey
- ¼ cups ½ stick butter
- 2 tbsp Granulated garlic
- 1
Cut the chicken into 8 pieces. Mix the dill pickle juice, buttermilk, paprika, granulated garlic, and granulated onion in a gallon size zip-top bag. Place chicken in bag and massage around so brine coats the chicken. Let marinade for 4-8 hours.
- 2
In a large bowl, whisk together the flour, granulated garlic, granulated onion, cayenne pepper, paprika, black pepper, and salt.
- 3
Remove chicken from the brine letting it drain into the bag and place on a plate or tray. Pour the remaining brine into a large bowl. Add the chicken to the dry flour mixture and coat thoroughly. I like to double dredge, so dip flour coated chicken back into the brine and again into the flour coating thoroughly. Set the chicken pieces on a wire rack and let rest for 20 minutes. This allows the flour coating to hydrate and "glue" to the meat.
- 4
Make the sauce by placing a medium saucepan over medium heat. Pour in the Franks Red Hot Sauce, honey, butter, and granulated garlic in the pan. Cook for 1-2 minutes and turn off heat, keeping it slightly warm to baste the chicken after frying.
- 5
Heat the oil in a large pot over medium-high heat until the temperature reaches 350°F. CAREFULLY place chicken, in batches, in the hot oil letting it fall away from you. Be sure not to overcrowd pot with chicken. You want the hot oil rolling up the edges with plenty of room between the pieces. Fry until golden brown or an instant read thermometer inserted into the meat reaches 160°F. Place on a clean wire rack to drain and cool before serving.
- 6
To prepare for serving, generously brush warm sauce mixture over chicken pieces. Serve with your favorite fried chicken sides like roasted veggies, mac n' cheese, or braised collard greens! Enjoy!
- 2