Hot Honey Chicken

steps

Make the Chicken

1. In a large bowl, stir together the buttermilk, pickle juice, and hot sauce. Add the chicken thighs to the buttermilk brine and refrigerate, covered, for at least 1 hour or up to 2 days. Let the chicken sit in the buttermilk brine at room temperature for 30 minutes before frying.
2. In a 9 by 13 casserole dish, whisk together the flour, cornstarch, garlic powder, onion powder, salt, black pepper, and cayenne. One at a time, remove the chicken thighs from the buttermilk brine, shaking off any excess liquid, then dredge in the flour mixture, pressing the mixture onto the chicken until it is completely coated and feels dry to the touch. Place the coated chicken in a single layer on a plate.
3. Fill a deep fryer or a cast-iron skillet halfway with the peanut or canola oil and begin warming it over the lowest heat possible.

Make the hot honey

1. In a large bowl, whisk together the honey, chili crunch, 1 tsp of cayenne, the chili powder, garlic powder, and paprika. Taste, then add more cayenne a pinch at a time to reach your desired spice level.
2. Turn the heat under the skillet to high and heat the oil to 400 degrees. Set a rack inside a baking sheet and arrange it near the stovetop. Set the bowl of hot honey sauce next to the baking sheet. To test whether the oil is hot enough, drop a sprinkle of flour in the pan. If the flour pops and fizzes, the oil is ready.

Assemble

1. Working in batches of two or three, carefully drop the chicken thighs in the hot oil. Immediately turn the heat to medium to allow the chicken to cook slowly and evenly while also developing a crispy golden crust. Using a long-handled fork, such as a carving fork, gently flip the chicken over every 2 minutes. Cook for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees. As soon as the chicken is done frying, use tongs to remove it from the oil and immediately dip it (still wet and dripping with oil) in the hot honey sauce, flipping the chicken to ensure it is fully coated, then place it on the rack set in the baking sheet and let cool for 5 to 10 minutes before eating. Cooling the chicken on a rack allows the excess oil to drip off while leaving the bottom of the chicken crispy.
2. Repeat to fry and dip the remaining chicken, adjusting the heat as needed. Enjoy immediately or keep warm in a 250 degree oven until ready to serve.