Long day. Brain Fried. Too tired to write. But, this:
Hot Honey Chicken
- 2 lbs bone-in, skin-on chicken
- 2 cups all-purpose flour
- 1 cupscorn starch
- 1 tbsp Adobo
- 1 tbsp kosher salt
- 1 tsp cayenne
- 1 tsp black pepper
- 2 cups buttermilk
- 3 tbsp hot sauce
- 1 tsp Adobo
- 1 tsp black pepper
- 1 cup honey
- 1 cup assorted hot peppers, sliced thin (Jalapeño, Thai Chili, Habanero, Fresno, Cherry, etc)
- In a medium-sized saucepan, cook honey and sliced peppers over medium-high heat until it comes to a boil.
- Cook over low heat, stirring occasionally, for at least one hour or until all the water from the peppers has evaporated and they look “candied”.
- Turn off the heat and let cool, at least one hour.
- Transfer to a mason jar where it will keep up to 3 months, refrigerated.
- Add all of the marinade ingredients to a large bowl and mix. Add chicken pieces and toss to cover. Cover with plastic wrap and refrigerate, for at least 2 hours or overnight.
- In a large casserole dish or bowl, combine all ingredients with a whisk.
- In a large non-stick or cast-iron pot, add enough oil to come just over half way up the side.
- Set a wire baking rack over a cookie sheet, set aside.
- Pull marinated chicken out of the fridge. One by one, take pieces of chicken out of the marinade, shaking off the excess and dip into your coating mixture. Shake off any excess and place on wire rack.
- Once all the chicken has been well-coated, stick the chicken in the fridge, uncovered for at least one hour.
- About 20 minutes before you take the chicken out of the fridge, heat your oil until a candy thermometer reads 340°F.
- Set up another baking wire wrack next to the stove. You can place over paper towels or another baking sheet, whatever works.
- Once the oil reaches 340°F, gently place chicken into the oil. I usually fry about 2-3 pieces of chicken at a time, depending on the size. The important rule with frying is to not overcrowd the pan. Also, don’t move the chicken around too much. Let it chill.
- Cook the chicken until it is a light golden-brown color. About 5-8 minutes, depending on size, & place on wire rack.
- Once all the chicken has been fried, add the chicken, a few pieces at a time, back to the hot oil. Cook 2-3 minutes more, until golden-brown and beautiful. Place on wire rack & let rest at least 5 minutes. To check that the chicken is cooked, insert a paring knife into the chicken and make sure the juice runs clear. If it’s red, the chicken needs to cook a little longer.
- Generously drizzle the chicken with room temperature hot honey.
- Sprinkle with Kosher Salt.