Honey Fried Chicken

Serves 4.

Brine

½ c. salt

½ c. sugar

3 lbs. bone-in chicken pieces (split breasts, cut in half, and/or drumsticks and thighs), trimmed

Batter

1 ½ c. cornstarch

¾ c. cold water

2 t. pepper

1 t. salt

3 qts. peanut or vegetable oil

Honey Glaze

¾ c. honey

2 T. hot sauce

Dissolve salt and sugar in 2 quarts of cold water in large container. Add chicken - cover and refrigerate for 30 minutes or up to 1 hour.

Whisk 1 cup cornstarch, water, pepper and salt together in bowl until smooth. Refrigerate batter while chicken is brining.

Add oil to a large (6 qts. or larger) Dutch oven until it measures about two inches deep and heat over medium-high heat to 350 degrees. Whisk batter to recombine. Transfer half of the chicken to batter and turn to coat. Remove chicken from batter, allowing excess to drip back into bowl, and then add chicken to hot oil.

Adjust burner, if necessary, to maintain oil temperature between 325-350 degrees.

Fry chicken, stirring to prevent pieces from sticking together, until slightly golden and just starting to crisp, 5-7 minutes. (Chicken will NOT be cooked through at this point).

Transfer par cooked chicken to platter. Return oil to 350 degrees and repeat with remaining raw chicken and batter. Let each batch rest for 5-7 minutes.

Return oil to 350 degrees and return first batch of chicken to oil and fry until breasts register 160 degrees and thighs/drumsticks register 175 degrees (about 5-7 minutes). Transfer to wire rack. Return oil to 350 degrees and repeat with remaining batches of chicken.

For the honey glaze, combine honey and hot sauce in a large bowl and microwave until hot (about 1 ½ minutes). Add chicken pieces one at a time to honey mixture and turn to coat. Return to wire rack, skin side up to drain. Serve hot!