The Secret to Crispy Fried Chicken at Home

Ingredients

• 8 cups Honey (generic store‑brand, raw or clover honey)
• 4 whole Fresno Chili Peppers (fresh, seeds included for heat)
• 8 cloves Garlic (peeled and crushed)
• 8 teaspoons Apple Cider Vinegar (adds tang to hot honey)
• 12 pieces Chicken Pieces (2 breasts (halved), 2 thighs, 2 drumsticks, 2 wings, 2 tenders; broken down)
• 3 cups Buttermilk (full‑fat, for brine)
• 0.5 cup Pickle Juice (from dill pickles, adds acidity)
• 2 pieces Eggs (large, room temperature)
• 2 tablespoons Garlic Powder
• 2 tablespoons Onion Powder
• 2 tablespoons Paprika
• 1 tablespoon Mustard Powder
• 1 teaspoon Cayenne Pepper
• 1 tablespoon Chicken Bouillon Powder
• 1 teaspoon Dried Thyme
• 2 teaspoons Dried Oregano
• 3 tablespoons Salt (divided between brine and dredge)
• 2 tablespoons Fresh Cracked Black Pepper
• 450 grams All-Purpose Flour (sifted for biscuits)
• 10 grams Baking Powder
• 1.5 grams Baking Soda
• 10 grams Sugar
• 6 grams Salt (for biscuits)
• 2 sticks Unsalted Butter (cold, frozen for 10‑20 min before grating)
• 250 grams Ice‑Cold Buttermilk (for biscuit dough)
• 1 piece Egg Yolk (for egg wash)
• 1 tablespoon Heavy Cream (mixed with egg yolk for glaze)
• 1 pinch Flaky Sea Salt (optional topping for biscuits)
• 1 gallon Vegetable Oil (for deep frying, high smoke point)
• 0.5 cup Cornstarch
• 2 cups All-Purpose Flour (for dredge)

Instructions

1. Make Hot Honey

   Roughly chop 4 Fresno chilies (including seeds) and crush 8 garlic cloves. Combine 8 cups honey, chilies, garlic, and 8 tsp apple cider vinegar in a saucepan; simmer on low heat until the honey thins (about 15 minutes). Do not let it boil.

   Time: PT15M

   Temperature: Low simmer (≈120°F)

2. Strain Hot Honey

   Pour the hot honey through a fine‑mesh metal strainer into a metal bowl to remove chilies and garlic. Set aside to cool; keep the strained solids for other uses.

   Time: PT5M

3. Break Down Whole Chicken

   Using a sharp chef’s knife, separate the chicken into 12 pieces: 2 breasts (cut in half), 2 thighs, 2 drumsticks, 2 wings, and 2 tenders. Remove the backbone for stock and discard any cartilage or stray bone fragments.

   Time: PT20M

4. Prepare Spice Blend

   In a bowl whisk together garlic powder, onion powder, paprika, mustard powder, cayenne, chicken bouillon powder, dried thyme, dried oregano, salt, and fresh cracked black pepper.

   Time: PT5M

5. Make Brine

   In a large bowl combine 3 cups buttermilk, ½ cup pickle juice, 2 eggs, and half of the spice blend. Whisk until smooth.

   Time: PT5M

6. Brine the Chicken

   Place all chicken pieces into the brine, ensuring full coverage. Transfer to a zip‑lock bag or bucket, seal, and refrigerate for 2–8 hours (minimum 2 hours).

   Time: PT2H

   Temperature: 4°C (refrigerator)

7. Mix Biscuit Dry Ingredients

   In a medium bowl combine 450 g all‑purpose flour, 10 g baking powder, 1.5 g baking soda, 10 g sugar, and 6 g salt. Whisk briefly.

   Time: PT5M

8. Grate Cold Butter

   Freeze butter sticks for 10‑20 minutes. Using the large holes of a box grater, grate the butter directly into the flour mixture until it resembles coarse cheese.

   Time: PT5M

9. Form Biscuit Dough

   Add 250 g ice‑cold buttermilk to the butter‑flour mixture. Gently mix with a fork until a shaggy dough forms; avoid over‑mixing.

   Time: PT5M

10. Laminate the Dough

    Turn the dough onto a lightly floured surface. Fold it into thirds, rotate, and repeat three times total (3‑fold‑3‑fold‑3‑fold).

    Time: PT10M

11. Shape and Cut Biscuits

    Roll the dough to about ½‑¾ inch thickness. Cut into 12 squares with a knife (or use a round cutter). Brush tops with a mixture of 1 egg yolk + 1 tbsp heavy cream; sprinkle flaky sea salt if desired.

    Time: PT10M

12. Bake Biscuits

    Place biscuits on a parchment‑lined baking sheet and bake at 400°F for 14 minutes, or until golden and risen.

    Time: PT14M

    Temperature: 400°F

13. Heat Fry Oil

    Fill the 7.5‑qt cast iron pot with vegetable oil to about halfway (≈1 gallon). Heat over medium‑high until the oil reaches 325°F, then raise to 330°F for frying.

    Time: PT15M

    Temperature: 330°F

14. Prepare Dry Dredge

    In a large bowl combine 2 cups all‑purpose flour, ½ cup cornstarch, 1 tbsp baking powder, and the remaining half of the spice blend. Whisk until uniform.

    Time: PT5M

15. Dredge Chicken

    For each piece, drizzle a small amount of brine onto the dry dredge to create tiny cracks, then press the chicken into the mixture, ensuring full coverage. Shake off excess.

    Time: PT20M

16. First Fry (Initial Cook)

    Gently lower dredged chicken into oil at 330°F. Fry wings/tenders 8‑10 min, thighs/drumsticks 10‑12 min, breast halves 10‑14 min, until golden and internal temperature reaches 165°F.

    Time: PT12M

    Temperature: 330°F

17. Rest Fried Chicken

    Transfer cooked pieces to a wire rack and let rest for 15 minutes. This releases steam and prepares the crust for the second fry.

    Time: PT15M

18. Second Fry (Crisp Lock‑In)

    Raise oil temperature to 375°F. Return rested chicken pieces to the oil for 1‑2 minutes, just to re‑crisp the exterior. Remove and place on the rack.

    Time: PT5M

    Temperature: 375°F

19. Serve

    Plate the hot biscuits alongside the double‑fried chicken. Drizzle hot honey over both, or serve on the side for dipping.

    Time: PT5M

20. Dispose or Store Used Oil

    If oil is heavily used, let it cool, add Fryway (or similar solidifier) and stir; once solidified, discard in trash. If oil is clean, strain through a fine mesh into a storage container for future use.

    Time: PT20M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

55 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Honey: Agave nectar (for a milder flavor)
• Instead of Fresno Chili Peppers: Serrano peppers, Jalapeño peppers (less heat)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Chicken Pieces: Bone‑in‑skin chicken thighs only
• Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup
• Instead of Pickle Juice: Apple cider vinegar (1 tbsp)
• Instead of Eggs: Egg substitute (1/4 cup each)
• Instead of Garlic Powder: Fresh minced garlic (1 tsp)
• Instead of Onion Powder: Finely minced onion (1 tbsp)
• Instead of Paprika: Smoked paprika
• Instead of Mustard Powder: Dry mustard (1 tbsp)
• Instead of Cayenne Pepper: Red pepper flakes (1 tsp)
• Instead of Chicken Bouillon Powder: Chicken stock concentrate
• Instead of Dried Thyme: Fresh thyme (1 tsp, minced)
• Instead of Dried Oregano: Fresh oregano (1 tsp)
• Instead of Salt: Kosher salt
• Instead of Fresh Cracked Black Pepper: Ground black pepper (1 tbsp)
• Instead of All-Purpose Flour: Bread flour (slightly higher protein)
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Baking powder (3x amount)
• Instead of Sugar: Honey (1 tsp)
• Instead of Salt: Kosher salt
• Instead of Unsalted Butter: Margarine (cold)
• Instead of Ice‑Cold Buttermilk: Milk + 1 tbsp lemon juice per cup
• Instead of Egg Yolk: Whole egg beaten
• Instead of Heavy Cream: Milk (1 tbsp)
• Instead of Flaky Sea Salt: Kosher salt
• Instead of Vegetable Oil: Canola oil, Peanut oil, Avocado oil
• Instead of Cornstarch: Potato starch
• Instead of All-Purpose Flour (for dredge): Rice flour (for gluten‑free)

Equipment Needed

• Large Cast Iron Pot (7.5‑qt)
• Thermometer (deep‑fat fry thermometer)
• Spider (or slotted spoon)
• Wire Rack
• Baking Sheet
• Parchment Paper
• Mixing Bowls
• Box Grater
• Bench Scraper (optional)
• Sharp Chef’s Knife
• Cutting Board
• Zip‑Lock Bag or Large Bucket
• Metal Bowl (for straining hot honey) (optional)
• Spatula (optional)

Critical Steps — Do Not Skip

• Cold butter grating for flaky biscuits
• Accurate oil temperature (330°F then 375°F) for double‑fry
• Brining time (2‑8 hours) to tenderize without mushiness
• Resting chicken before the second fry to release steam
• Dredge immediately after oil reaches target temperature

Chef Tips from the Video

• Use a digital instant‑read thermometer for both oil and chicken internal temperature.
• Grating butter directly into the flour creates uniform, cold butter pieces that melt during baking, giving flaky layers.
• After the first fry, lightly pat the chicken with paper towels before the second fry to remove excess oil.
• If you don’t have a box grater, pulse frozen butter in a food processor for 5‑10 seconds.

Troubleshooting

Storage

Refrigerator: Biscuits: up to 3 days in an airtight container. Fried chicken: up to 2 days, reheated in oven to restore crispness.

Freezer: Biscuits freeze well for 1 month; reheat in oven. Oil can be stored in a sealed container for up to 1 month if strained.

Room temperature: Hot honey keeps 1‑2 weeks in a sealed jar; refrigerate for longer shelf life.

Make-Ahead Tips

• Hot honey can be made up to a week ahead; store refrigerated.
• Brine can be prepared the night before; keep chicken submerged and refrigerated.
• Biscuits can be baked a day ahead and reheated in a 350°F oven for 5‑7 minutes.

Frequently Asked Questions