# Blazin’ Honey Fried Chicken

American recipe from Chef Jason McKinney, about an hour, serves about 2.

Brine the chicken in buttermilk overnight if you can — the acid tenderizes the meat and the fat keeps it juicy.

- Total time: about an hour (estimated)
- Hands-on: about 40 minutes
- Serves: about 2
- Level: Easy
- Cuisine: American

## Ingredients

- 1 ½ pounds chicken thighs and legs
- 1 quart buttermilk
- 1 bunch rosemary
- 3 ½ cups seasoned flour (the spices below, whisked into the flour)
- 3 garlic cloves
- truffle salt or flaky sea salt, to taste
- 1 jar honey
- 2 quarts vegetable oil

### For the seasoned flour

- 3 cups all purpose flour
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper

## Method

1. **Ahead: the seasoned flour.** 1. Combine all ingredients in a bowl and mix thoroughly
2. Heat the vegetable oil in a large pot over low heat. Add the seasoned flour to a large mixing bowl or Pyrex container. Remove the chicken from its packaging and pat dry with paper towels.
3. Butcher a whole chicken into 10 pieces. Pour the buttermilk into a separate mixing bowl or Pyrex container.
4. Dredge the chicken in the buttermilk and then transfer to the flour. Shake off any excess flour. Turn up the heat of the oil until it is hot enough to fry the chicken. Use a rosemary sprig and garlic clove to test the temperature of the oil.
5. Fry the chicken in the hot oil until GBD, or Golden Brown and Delicious. Remove the chicken from the hot oil and season with truffle salt or flaky sea salt, fried rosemary, and a drizzle of that beautiful honey. Enjoy!!

## Tools

- Cutting board
- Knife
- Large pot
- Slotted spoon
- Sheet tray with a rack
- Paper towels
- 2 large mixing bowls or Pyrex containers for breading setup

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/blazing-honey-glazed-fried-chicken
By Chef Jason McKinney. Free to cook; please link the page when you share it.