Ingredients:

  • 4 (approx. 500g) Boneless, skinless chicken thighs, cut into 8 manageable pieces
  • 240 ml (1 cup) Buttermilk
  • 1 tsp (5g) Kosher Salt (for brine)
  • ½ tsp (2.5g) Black Pepper (for brine)
  • 180 g (1 ½ cups) All-Purpose Flour
  • 60 g (½ cup) Cornstarch
  • 1 tbsp (15g) Smoked Paprika
  • 1 tsp (5g) Onion powder
  • 1 tsp (5g) Garlic powder
  • ½ tsp (2.5g) Cayenne Pepper
  • 1 tsp (5g) Fine Sea Salt (for dredge)
  • ½ tsp (2.5g) Freshly ground Black Pepper (for dredge)
  • 750 ml (3 cups) Neutral oil (Peanut, Canola, or Vegetable oil) for shallow frying
  • 120 ml (½ cup) Runny Honey
  • 60 ml (¼ cup) Apple Cider Vinegar
  • 2 tbsp (30g) Unsalted Butter
  • 1 tbsp (15g) Red Pepper Flakes (Chilli Flakes)
  • Pinch of Kosher Salt (for glaze)

Instructions:

  1. Prep the Chicken and Brine: Pat the chicken pieces completely dry. Place them in a bowl with the buttermilk, salt, and pepper. Ensure they are fully coated. Cover and refrigerate for a minimum of 15 minutes (or up to 4 hours).
  2. Make the Dredge: Whisk together all ingredients for the Dredging Station (flour, cornstarch, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and pepper) in a shallow dish. Ensure the seasonings are evenly distributed.
  3. Dredge the Chicken: Working one piece at a time, remove the chicken from the buttermilk (allow excess to drip off). Drop it into the flour dredge, pressing firmly to coat every surface. For an extra crunchy coating, perform a 'double dredge': quickly dip the floured piece back into the buttermilk, then immediately back into the dredge mixture for a heavy second coat.
  4. Rest the Chicken: Place the coated chicken on a prepared wire rack (set over a baking sheet) for 5-10 minutes. This allows the coating to hydrate, which prevents it from shedding during frying.
  5. Heat the Oil: Pour the neutral oil into a heavy-bottomed pot or skillet until it reaches about 1-inch depth. Heat the oil slowly over medium-high heat until the temperature reaches 175°C (350°F). Use a deep-fry thermometer to monitor.
  6. Fry the Chicken: Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan. Fry for 4-6 minutes per side, turning occasionally, until the coating is deeply golden brown and crispy. The internal temperature must reach 74°C (165°F). Remove the cooked chicken and place it back onto the wire rack. Repeat with the remaining chicken.
  7. Make the Glaze: While the last batch of chicken cooks, melt the butter in a small saucepan over medium heat. Add the honey, apple cider vinegar, and red pepper flakes.
  8. Simmer and Finish Glaze: Bring the mixture to a gentle rolling simmer for 2-3 minutes, stirring constantly until the sauce slightly thickens and the vinegar tang mellows. Season with a pinch of salt. Remove from heat.
  9. Toss and Serve: Drizzle the majority of the hot honey glaze over the cooked chicken and gently toss to coat, aiming for a light, glossy finish. Serve immediately, drizzling any leftover glaze over the top.