Ingredients
Honey glaze
- ¼ cup honey
- 2 tablespoons soy sauce
- ⅛ teaspoon red pepper flakes
- 1 ½ tablespoons olive oil
spicy fried chicken
- 1 (1.35kg) whole chicken, cut into pieces
- salt and ground black pepper to taste
- 1 litre buttermilk
- 2 tablespoons hot pepper sauce
- 1 teaspoon cayenne pepper
- 375g plain flour
- 1 tablespoon cayenne pepper
- 2 teaspoons garlic granules
- 1 teaspoon paprika
- salt and ground black pepper to taste
- 1 litre vegetable oil for deep frying
Instructions
- Sprinkle the chicken pieces with salt and pepper and place them during a deep-sided baking dish.
- Whisk together the buttermilk, hot Poivrade and 1 teaspoon of cayenne pepper during a bowl.
- Pour the mixture over the chicken, stir to coat all sides of the chicken pieces and canopy the dish with cling film. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic granules, paprika and salt and pepper to taste during a large plastic resealable bag; shake well to mix .
- Place 2 or 3 pieces of chicken at a time into the bag and shake well to coat the chicken pieces with seasoned flour.
Heat oil during a deep fat fryer or large saucepan to 180 degrees C. . - Gently place chicken pieces into the recent oil and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to fifteen minutes (thighs and drumsticks).
- Drain the fried chicken on kitchen towels.
