Brad Makes Fermented Hot Honey

Ingredients

• 6 pieces Habanero Peppers (Seeds included for extra heat; sliced thin)
• 2 pieces Serrano Peppers (Sliced thin)
• 2 pieces Jalapeño Peppers (Red jalapeños, sliced thin)
• 1 cup Raw Honey (Local, unfiltered raw honey for best fermentation)
• 3 pieces Garlic Cloves (Crushed or thinly sliced)
• 1/2 teaspoon Sea Salt (Helps control fermentation and adds flavor)
• 8 pieces Chicken Thighs (Bone‑in, skin‑on; about 2 lb total)
• 1 cup All‑Purpose Flour (For dredging)
• 1 cup Panko Breadcrumbs (Provides extra crunch)
• 1/2 cup Regular Breadcrumbs (Seasoned lightly with salt and pepper)
• 2 large Eggs (Beaten, for egg wash)
• 2 cups Vegetable Oil (High‑smoke‑point oil for frying)
• 1/2 teaspoon Black Pepper (Freshly ground)

Instructions

1. Prepare the Peppers

   Wash the habaneros, serranos, and jalapeños. Slice all peppers thinly, seeds and all, and place them in a mixing bowl.

   Time: PT5M

2. Combine Honey, Garlic, and Salt

   Add 1 cup raw honey, 3 crushed garlic cloves, and ½ tsp sea salt to the bowl with the sliced peppers. Stir until the honey coats the peppers evenly.

   Time: PT3M

3. Transfer to Jar and Cover

   Pack the honey‑pepper mixture into a clean glass jar, leaving about ½ inch of headspace. Cover the opening with cheesecloth secured by a rubber band to allow gases to escape.

   Time: PT2M

4. Ferment

   Store the jar in a dark, warm spot (60‑75°F) for 7‑14 days. Check daily; bubbles indicate active fermentation. Stir gently once every 2‑3 days.

   Time: PT0M

   Temperature: 60-75°F

5. Prepare the Chicken

   Pat 8 chicken thighs dry. Season lightly with salt and pepper. Set up a dredging station: bowl 1 with 1 cup flour, bowl 2 with 2 beaten eggs, bowl 3 with a mixture of 1 cup panko and ½ cup regular breadcrumbs.

   Time: PT5M

6. Coat the Chicken

   Dredge each thigh in flour, shaking off excess, dip in egg wash, then press into the breadcrumb mixture, ensuring an even crust.

   Time: PT5M

7. Fry the Chicken

   Heat 2 cups vegetable oil in a large frying pan over medium‑high heat until it reaches 350°F. Carefully add the coated thighs, frying 4‑5 minutes per side until golden brown and the internal temperature reaches 165°F.

   Time: PT15M

   Temperature: 350°F

8. Drain and Rest

   Transfer fried chicken to a plate lined with paper towels. Let rest for 2 minutes to allow excess oil to drain.

   Time: PT2M

9. Finish with Fermented Chili Honey

   When the fermented honey has reached your desired consistency (usually after 7‑10 days), give it a quick stir. Drizzle warm honey over the fried chicken or serve it on the side for dipping.

   Time: PT3M

Nutrition Facts

Calories

320

Protein

20 g

Carbohydrates

22 g

Fat

18 g

Fiber

2 g