Fried chicken is already good. Hot honey is already good. Together they're one of those combinations that makes you wonder why you ever ate them separately.
What you need
- 6 chicken pieces (thighs or drumsticks)
- Buttermilk, to marinate
- Flour, for coating (seasoned with salt, pepper, garlic powder)
- Oil, for frying
- 3 dessertspoons Plateit Hot Honey Drizzle
How to make it
Marinate the chicken in buttermilk for at least 4 hours — overnight is better. Drain, coat in seasoned flour, and fry at 170°C until cooked through and deeply golden (about 12 to 15 minutes depending on size).
Rest on a rack for 2 minutes. Drizzle the Hot Honey liberally. Eat immediately.
Notes
The Hot Honey goes on at the end. If you add it before frying, the sugars burn. If you add it after resting, it cools the crust before you've taken a bite.
Two minutes after pulling it from the oil is the window. The honey hits the hot crust, loosens slightly, and runs into every ridge. That's the move.
