Ingredients:

  • 5 kg (3.3 lbs) Boneless, skinless chicken thighs (trimmed)
  • 500 ml (2 cups) Buttermilk
  • 1 Tbsp (15 ml) Hot sauce (e.g., Frank’s RedHot or Tabasco)
  • 1 tsp (5g) Fine sea salt (for marinade)
  • ½ tsp (2g) Black pepper (for marinade)
  • 300g (2 ½ cups) All-purpose flour
  • 60g (½ cup) Cornflour (cornstarch)
  • 2 Tbsp (30g) Smoked paprika
  • 1 Tbsp (15g) Garlic powder
  • 1 Tbsp (15g) Onion powder
  • 1 tsp (5g) Cayenne pepper
  • 1 Tbsp (15g) Fine sea salt (for dredge)
  • 1 tsp (5g) Black pepper (for dredge)
  • 180 ml (¾ cup) Runny honey
  • 60 ml (¼ cup) Apple Cider Vinegar (ACV)
  • 50g (3 ½ Tbsp) Unsalted butter
  • 2 Tbsp (10g) Chilli flakes
  • ½ tsp (2g) Fine sea salt (for glaze)
  • 5 – 2 litres (6 – 8 cups) Neutral cooking oil (e.g., vegetable, groundnut, or canola oil)

Instructions:

  1. Prepare the chicken and marinade: Trim any excess fat from the chicken thighs and pat them dry. In a large bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Add the chicken, ensuring it is fully submerged. Cover and refrigerate for a minimum of 2 hours, or ideally overnight (up to 12 hours).
  2. Prepare the dredge: In a wide, shallow dish, whisk together the flour, cornflour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Remove the chicken from the fridge 30 minutes before frying, and keep it in the dredge mixture for 15-20 minutes to allow the coating to adhere perfectly.
  3. Set up the frying station and double dredge: Pour 1.5–2 litres of oil into a heavy-bottomed pot to a depth of about 5 cm (2 inches). Attach a deep-fry thermometer and heat the oil slowly over medium heat until it reaches a steady 160°C (325°F).
  4. Coat the chicken: Remove one piece of chicken from the marinade, shaking off the excess. Fully coat it in the dry dredge mixture. Dip the coated chicken back into the buttermilk for a quick 1-2 second dunk, then immediately return it to the dry dredge mixture for a second, heavier coating. Press the dredge firmly onto the chicken. Place the coated pieces on a wire rack while the oil reaches the target temperature.
  5. Fry the chicken: Carefully lower 3–4 pieces of chicken into the hot oil (avoid overcrowding). Fry for 5-7 minutes per side, keeping the oil temperature between 160°C and 175°C (325°F and 350°F). The chicken is done when the crust is golden brown and the internal temperature registers 74°C (165°F). Remove the finished chicken, place it back on the wire rack to drain, and sprinkle lightly with salt while hot. Repeat with remaining batches.
  6. Prepare the Hot Honey Glaze: In a small saucepan, combine the honey, apple cider vinegar, chilli flakes, butter, and salt. Heat gently over medium-low heat, stirring until the butter is melted and the mixture just starts to bubble. Simmer for 1 minute to slightly reduce, then remove from the heat and keep warm.
  7. Glaze and Serve: Just before serving, place the hot, crispy chicken pieces into a large bowl. Pour about two-thirds of the hot honey glaze over the chicken. Toss gently but quickly until all pieces are evenly coated. Transfer immediately to a serving platter and drizzle with the remaining glaze.