Spicy Fried Chicken With Honey & Pickles

By ltrodrigu

Ingredients

• 4 cups canola oil
• 2 cups all-purpose flour
• 4 tablespoons salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne
• 1 tablespoon paprika
• 1 teaspoon cumin seeds, toasted and lightly crushed
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 4 boneless chicken thighs (about 1 1/2 pounds)
• Bread-and-butter pickles, for serving
• Honey, for drizzling

Details

Adapted from online.wsj.com

Preparation

Step 1

Pour oil into a Dutch oven fitted with a deep-frying thermometer. Set pot over medium-low heat and warm oil to 300 degrees.

Meanwhile, in a large bowl, mix flour with salt, garlic and onion powders, cayenne, paprika and cumin until combined. Divide seasoned flour between two wide bowls. In a third wide bowl, whisk buttermilk with hot sauce until combined.

Working with one chicken thigh at a time, pat meat dry then dredge through flour mixture, dip in buttermilk, and dredge through second bowl of flour. Repeat process a second time so each piece is well coated.

Working in batches if necessary to avoid crowding pot, carefully place chicken into heated oil. Fry chicken, flipping once during cooking, until internal temperature reaches 165 degrees and exterior is well crisped and deep golden, about 14 minutes per batch. Adjust heat as necessary to keep oil temperature steady throughout frying. Place fried chicken on a paper-towel-lined tray. Serve chicken with pickles and a drizzle of honey.