|Honey chicken with mango-corn salsa.|
This chicken was perfect. I have this way I like to bread my chicken. I normally use a grocery paper bag. It saves the mess. I use 2 cups flour to 1/2 cup corn starch. This recipe is different using a dipping batter. Still the same principle: dip the chicken into the cornstarch and then into the wet batter. To keep the skin krispy, this recipe called for removing the chicken and letting rest half way through cooking. I didn't like this method at first. I had to rebatter some of the chicken half way though. With the bag method, you shake and fry. The wet batter only had salt and pepper. I like to add Cayanne and Thyme to my dry batter.
But before all that I brine the chicken for a few hours first in 2 quarts water, 1/2 cup salt, and 1/2 cup sugar. Mix the sugar and salt until dissolved. You could also use buttermilk. This helps break down the fibers and makes the chicken moist.
2 cups flour (1/2 cup reserved)
1/2 cup corn starch
1/2 tsp pepper
1 tsp. salt
1 1/2 cups water
3/4 cup honey
2 TBSP hot sauce
Remove the chicken from the brine patting dry with paper towels. Prepare the batter mixing in a little water at a time. Fill a cast iron skillet half way with canola oil. Heat to 350-375 degrees. Use a thermometer to verify temp. Coat the chicken in the reserved flour on both sides. dip into the batter and into the hot oil. I fit all of my chicken in together. You can also do this in batches. Fry for 7 minutes a side. Remove the chicken from the oil and let rest for 7 minutes. (Or fry the next batch)
Return the chicken to the hot oil. Fry the breasts 20-25 minutes or until the internal temp is 160 degrees. Thighs take 15-20 minutes, smaller pieces like drums and wings may be done at 14 minutes. Drain oil off chicken on paper towels, season with salt, and make the honey dip. Dip each piece of chicken in the honey and serve!