Fried Brine Chicken with Spicy Honey Sauce

Votes: 1

How to Make - Brine Fried Chicken with Spicy Honey Sauce

Time: 2 hours 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1635, total fat 121 G., saturated fats 20 G., proteins 62 G., carbohydrates 74 G., fiber 3 G., cholesterol 306 mg, sodium 1317 mg, sugar 24 G.

"I prefer to soak the chicken in brine before frying because it helps it retain its juiciness," says Cardea Brown. If you're in a hurry, soaking the chicken for an hour at room temperature is enough. If you have time, place it in the brine and refrigerate overnight.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

1/4 cup sugar
3 tablespoons white wine vinegar
2 tablespoons of marinade spices
1 bay leaf
1/4 cup + 1 tbsp coarse salt + a pinch for serving
900 g chicken drumsticks
900 g chicken thighs
Rapeseed oil for frying
2 cups of sour milk or kefir
3 cups of flour
1 tbsp dried dill
1 tbsp freshly ground black pepper
1 teaspoon garlic powder
1 tsp onion powder
1 tsp sweet Hungarian paprika

Hot honey sauce

1/4 cup honey
3 tablespoons salted butter
2 tbsp hot sauce
1 teaspoon smoked paprika
0.5 tsp cayenne pepper
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, wine vinegar, poultry seasoning, ground cayenne pepper, honey

Cooking the dish according to the recipe:

Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt, and 2 cups cold water in a large saucepan and bring to a boil, stirring until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature.
Place the chicken skin-side down, making sure it's completely submerged in the brine. If the chicken isn't completely covered, add more cold water. Cover the pan and let it sit at room temperature for at least 1 hour or refrigerate overnight.

When ready to fry, fill a large Dutch oven about a third full with oil. Heat the oil to 350°F (175°C). Preheat the oven to 205°F (95°C) and position racks on two rimmed baking sheets.
Remove the chicken from the brine and place it in a large bowl with the buttermilk. Place the flour in a large paper bag. Season the flour with dill, pepper, garlic powder, onion powder, paprika, and the remaining teaspoon of salt. Transfer the chicken, a few pieces at a time, to the flour bag and shake well to coat. Place the chicken on a wire rack on a baking sheet.
Fry the chicken, a few pieces at a time, until golden brown and the internal temperature reaches 165°F (74°C), 5 to 6 minutes per side.
Transfer to another baking sheet fitted with a rack and place in the oven while you roast the next batch, keeping the chicken warm. Let cool slightly and serve with hot honey sauce.

Hot honey sauce:
Combine honey, butter, hot sauce, paprika, and cayenne pepper in a small saucepan. Heat over medium heat, stirring until the sauce is smooth.