Fried Chicken

Add the chicken pieces to a large bowl, cover with the butter milk, pickle juice brine, hot sauce and 1 tbsp of each of the seasonings. Mix to combine and let marinate for at 2 hours or up to overnight.

When ready to start frying the chicken, mix together the flour and the corn starch(the corn starch will give us a crunchier chicken coating) with all of the remaining seasonings.

To coat the chicken, remove it from the buttermilk mixture, toss it with the flour mixture and coat it all over, then dip it back into the leftover buttermilk mixture then back into the flour mixture. We are double coating the chicken to ensure full coverage all over and extra crispy fried chicken.

To a large pot and enough oil to fill it up half way. Set it to a medium high heat. Once the oil is hot, fry the chicken in batches making sure not to over crowd the pot. Fry the chicken for 8-10 minutes or until an instant read thermometer entered into the chicken reads 165 degrees.

Place the fried chicken onto a baking sheet with a wire rack to ensure it stays crispy all over.

Serve the fried chicken with your favorite sides and a drizzle of hot honey.