Ingredients
- For the Brine:
- 6 cups water
- 1/2 cup coarse salt
- 1/2 cup honey
- 1 whole chicken
- Coating:
- 2 cups buttermilk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 tablespoon coarse salt
- 1 tablespoon plus 1 teaspoon cayenne pepper
Preparation
Step 1
For Brine:
Bring water, coarse salt and honey to a simmer in a medium saucepan over medium heat. Simmer until salt and honey dissolve. Remove from heat and let cool.
Place chicken in a bowl, and pour cooled brine over top. Refrigerate for at least 2 hours (up to 3 hours). Remove chicken from brine and rinse under cold water. Pat dry with paper towels.
Prepare to fry chicken. Fill a medium heavy pot halfway with oil (enough to cover chicken). Heat until temperature reaches 340 degrees.
For coating. stir together buttermilk, eggs, baking powder and baking oda in a medium bowl. Whisk together flour, coarse salt and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to plate.
Working in batches carefully place chicken in oil and fry until deep golden brown 6-7 minutes for small pieces, 9-10 minutes for large pieces. As chicken is cooking adjust heat as needed to maintain an oil temperature of 340 degrees. Return to 340 degrees before starting each new batch.