Crispy, spiced and perfectly-battered fried chicken is only made better coated in a honey hot sauce.
For the brine:
2 1/2 cups water
1/2 cup salt
1/2 cup sugar
Chicken pieces: 2 wings, 2 drumsticks, 2 thighs
For the coating:
2 1/2 cups plain flour, divided
Salt and pepper
3/4 cup plus 1 1/2 tablespoons buttermilk
1/2 cup honey
3/4 cup corn flour
1 tablespoon dried oregano
1 tablespoon mustard powder
1 tablespoon smoked paprika
Hot honey sauce:
1/3 cup honey
1/2 tablespoon hot sauce
1 teaspoon crushed chili flakes
1 tablespoon white wine vinegar
Oil for frying
Let's get Cooking...
In a saucepan over medium heat, combine the water, salt and the sugar. Stir until the salt and sugar have just dissolved. Remove the pan from heat and allow to cool completely. Transfer to a bowl and add the chicken so it is covered in the brine juice. Place in the fridge for 4 hours to marinate.
Remove the chicken from the brine and leave on a plate to drain slightly. Heat the oil to 350 degrees.
In a shallow dish, add half of the flour and season with salt and pepper. In another bowl, whisk together the buttermilk and the honey. In a third bowl, mix together the remaining plain flour, cornflour, oregano, paprika and mustard powder.
Dredge each piece of chicken in the first flour mixture, followed by the wet mix, then into the flavored flour. Fry chicken pieces in batches for 5 to 8 minutes until crisp and cooked through.
Make the sauce: In a small bowl, whisk together the honey, hot sauce, vinegar and red pepper. Place in fridge until needed.
Serve sauce over the chicken with extra on the side for dipping.