Next to cheese fries and a few other amazing things, fried chicken is up there in my top 5 favorite foods. There is nothing better than that perfect crispy breading, and juicy meat, and you can’t forget all the delicious sides that go along. I found this Hot Honey at ALDI and I knew I had to have it with some fried chicken. I learned a life-changing trick from Meg’s Everyday Indulgence that makes sure the breading stays on the chicken while frying. I make this after pickle brining the chicken for 24 hours. You can always omit that or marinade with buttermilk. Serve this fried chicken up with your favorite sides, like mac & cheese, french fries, or a side salad.
- 16 oz Pickle juice
- 1 Cup Water
- 2 Smashed Garlic for Brine
- 1 LB Chicken cut of choice, I used drumsticks, can use thighs or breast
- 3 Large Eggs
- 1/3 Cup Water
- 1 Cup Hot Sauce
- 4 Cups All-Purpose Flour
- 1 TSP Salt
- 2 TSP Pepper
- 2 TSP Paprika
- 1 TSBP Cayenne Pepper
- Berryhill Hot Honey [can buy at ALDI]
- Peanut or Vegetable Oil for fryer
Let’s Get Cooking
In a large bowl, place the pickle juice + garlic + 1 cup of water and add in the chicken. Cover with foil and place in the fridge to rest for 24 hours. Drain chicken from brine and pat dry when ready to use.
In a bowl, whisk together the eggs + water + hot sauce and set aside.
On a large plate, whisk together flour + salt + pepper + paprika + cayenne.
Dredge the chicken in the flour, then egg wash, then flour again and place the chicken on the wire rack or baking pan and let rest in the fridge for 30 minutes. Meg ensures that this allows the breading to stick to the chicken and she is absolutely right!
Heat the frying oil to 350F and work in batches frying the chicken for about 15-18 minutes or until cooked through.
Drizzle over with hot honey when warm and enjoy.
Made with Love,