**The Art of Making Fried Chicken with Honey**

When it comes to making fried chicken, there's one essential ingredient that can elevate the dish from good to great: honey. Yes, you read that right - honey. A small amount of this sweetener can add a depth of flavor and balance out the heat from the spices, creating a truly unforgettable taste experience.

To start, our chef begins by seasoning the chicken with salt and pepper, making sure it's evenly coated. The next step is to marinate the chicken in a mixture of buttermilk, chili flakes, garlic powder, paprika, cumin, coriander, garam masala, cayenne pepper, salt, black pepper, brown sugar, mustard seeds, coriander seeds, and star anise. This marinade is what gives our fried chicken its unique flavor profile and tender texture.

Once the chicken has marinated for several hours or overnight, it's time to prepare the spice blend. Our chef toasts dried Kashmiri red chili peppers and arbol chilies to bring out their natural heat and aroma. These spices are then combined with toasted star anise, cinnamon, and red cardamom to create a complex and aromatic spice mix.

The next step is to grind the toasted spices into a fine powder using a spice grinder or mortar and pestle. This powder will be used to dust the chicken before frying, adding an extra layer of flavor and texture to the dish.

Now it's time to prepare the honey drizzle. Our chef combines equal parts honey and water in a small saucepan and heats it over low heat until the honey dissolves into a smooth, creamy consistency. The addition of butter helps to enhance the sweetness and richness of the drizzle.

With all the ingredients ready, our chef is now prepared to fry the chicken. Double oat flour is used as a coating for the chicken, which helps to create a crispy exterior and tender interior. The chicken is dredged in the flour mixture, making sure it's evenly coated, before being dipped into a buttermilk marinade.

The chicken is then placed in hot oil, heated to 325 degrees Fahrenheit, and fried until golden brown and crispy. Once fried, the chicken is transferred to a tray lined with paper towels to drain excess oil. A sprinkle of salt is added to both sides of the chicken before it's placed on a rack to cool.

Finally, the chicken is drizzled with the sweet and sticky honey glaze, sprinkled with the spice blend, and served hot. The combination of flavors and textures in this dish is truly exceptional, with the sweetness of the honey balancing out the heat from the spices and the crunch of the fried exterior giving way to a tender and juicy interior.

**The Art of Making Chili Dust**

While making fried chicken, our chef also prepares a chili dust blend that will be used to add an extra kick of heat and flavor to the dish. The dust is made by toasting dried Kashmiri red chili peppers and arbol chilies in a dry skillet until fragrant and aromatic.

The toasted chilies are then combined with a small amount of ground cumin, Szechuan peppercorns, and mushroom powder to create a complex and spicy blend. This dust can be used to add heat and depth to the fried chicken, as well as other dishes such as chili or stews.

**Frying Techniques**

One of the key techniques used in making great fried chicken is using a shallow fryer with hot oil. Our chef prefers to use a cast-iron skillet or Dutch oven, which can reach high temperatures quickly and evenly distribute heat throughout the pan. The oil is heated to 325 degrees Fahrenheit before adding the chicken, which helps to create a crispy exterior and tender interior.

The chicken is dredged in flour before frying, making sure it's evenly coated. This helps to create a crunchy exterior that doesn't fall apart when cooked. Once fried, the chicken is transferred to a tray lined with paper towels to drain excess oil.

**Tips for Making Great Fried Chicken**

One of the most important tips for making great fried chicken is using high-quality ingredients. Fresh and never-frozen chicken breasts and thighs are essential for achieving tender and juicy meat. The right type of flour can also make all the difference - our chef prefers to use double oat flour, which helps to create a crispy exterior and tender interior.

Another key technique used in making great fried chicken is using a marinade or brine to add flavor and moisture to the meat. Buttermilk and chili flakes are combined to create a tangy and spicy marinade that helps to break down the proteins in the chicken, making it more tender and juicy.

Finally, patience is key when it comes to making great fried chicken. Taking the time to marinate the chicken overnight or for several hours allows the flavors to penetrate deep into the meat, creating a truly unforgettable taste experience.

"WEBVTTKind: captionsLanguage: enhello Internet few weeks ago I made some fried chicken for fun corn is delicious you guys saw it on Instagram and demanded the recipe these are some of the requests please share because the rest of my life is in shambles and fried chicken is all I have to live for I think that's a cry for help it's definitely a cry for fried chicken talk to me about how you get that craggy perfection I can tell you all about that if you stay tuned like why bother this person just said share underscore Gabi just said that's sexy it is sexy Gabi has all these little nooks and crannies so I drizzle on a little honey butter which seeps into all the little bits and then sprinkle a spice blend and a spice blend sticks onto the chicken because that's sticky honey butter inspired by the greatest fried chicken Popeyes this is actually my husband's recipe but he's told me he's okay with me sharing it with the world just don't tell anyone else I basically just stole his recipe just wait and see it's gonna be amazing legs and thighs wings obviously and then the breasts I cut up into four they're all kind of the same size for the marinade we're gonna do a very basic buttermilk marinade buttermilk hot sauce these are gonna both season and tenderize the meat a little garlic powder and onion powder and a few cranks of black pepper now for the salt if you're gonna marinate your chicken overnight season it so it tastes good you're gonna marinate it for a shorter amount of time then you're gonna just have me to hit it up a little bit more than that look at the chickens going in and this guy is gonna hang out in here and we're gonna revisit her later I love fried chicken with honey I can't have my fried chicken without honey it's gonna be the sticky drizzle that goes on top of the fried chicken it gives a little sweetness which balances up the heat that we're gonna get from our spices dust and also there's some heat in the marinade it's a really small amount of honey but you want to put it in a bigger pot than you think you're gonna need because it's gonna foam up quite a bit I really like it at this nutty brown stage I'm gonna add just a splash of water just to add back some of that moisture we just lost so now it's gonna still have the texture of honey it's gonna add a little butter now I turned off the heat when I added the water so it wouldn't hiss at me too badly but I'm turning it back on now just briefly to melt the butter into it and then the drizzle is all set butters all melted drizzles all set so yeah we're making our chili dust right now I'm toasting my dried Kashmiri red chili peppers and arbol chilies they've been mostly deseeded already this is a great combo because you get a lot of heat from our bowls and fruitiness from the Kashmiri so I just toast them lightly until they're they're gonna start to feel a little warm be aromatic and it's a bit more pliable I'm gonna set these aside now so now I'm toasting just a little bit of star anis cinnamon and red cardamom this is just the inner seeds not the husk and now once they've had a little heat I'm gonna add cumin and Szechuan peppercorns my spices are toasted and I'm going to grind them up and I put my mushroom powder in here too I use the mushroom powder because it just gets a little bit of savory msg kind of that thing that's in Doritos that makes you want to keep eating them so now I've got my chicken dust we're ready to go now we're ready to fry I have my chicken that's marinated overnight here I have some double oat flour that I season a little bit of salt my oil is preheated to 325 degrees I prefer to do a shallow fry I really like it when the chicken sits on the bottom of the cast iron gets really black and mahogany in certain places I prefer my chicken to have lots of little nooks and crannies and crunchies so the best way to get that is to dribble a little bit of this buttermilk marinade right into your flour it gets it really clumpy and then those clumps form little craggly bits all over your chicken mm flour is very finely ground it doesn't absorb moisture as much as bread flour or all-purpose flour which makes it fry up extra crisp and stay crisp take your time with each piece then shake it off okay dropping it in I have one hand that I keep for my wet stuff so this is my hand that I go into the buttermilk and then this is my hand that I touched the flour with and that prevents it from turning into just like one big clump on your fist so I also like to fry my thighs and legs together and then I fry the breast and wings together breasts and wings are gonna fry up a little bit faster in the legs and guys so it's nice to break them up like that the other benefit of frying at a lower temp like this is I don't even have to check the internal temperature what's this the darks golden brown it's always done in the middle because it takes so long ooh these are gonna be really good look at that do you see how good this came out oh look at that so once the chicken is golden brown I like to move it to a tray with a paper towel to absorb the oil I'm gonna season it right away with some salt on both sides so once it strains just for a moment on the paper towels I like to move it over to a tray putting it on a tray with a rack gives a little bit of circulation underneath so it doesn't just steam and get soggy mm-hmm I've got my sticky honey drizzle and then I sprinkle on the spice and it's gonna stick to all those little nooks and crannies that we fried up I'm glad you could make it should I have a waffle I mean you brought them evenly get back oh it's so crunchyhello Internet few weeks ago I made some fried chicken for fun corn is delicious you guys saw it on Instagram and demanded the recipe these are some of the requests please share because the rest of my life is in shambles and fried chicken is all I have to live for I think that's a cry for help it's definitely a cry for fried chicken talk to me about how you get that craggy perfection I can tell you all about that if you stay tuned like why bother this person just said share underscore Gabi just said that's sexy it is sexy Gabi has all these little nooks and crannies so I drizzle on a little honey butter which seeps into all the little bits and then sprinkle a spice blend and a spice blend sticks onto the chicken because that's sticky honey butter inspired by the greatest fried chicken Popeyes this is actually my husband's recipe but he's told me he's okay with me sharing it with the world just don't tell anyone else I basically just stole his recipe just wait and see it's gonna be amazing legs and thighs wings obviously and then the breasts I cut up into four they're all kind of the same size for the marinade we're gonna do a very basic buttermilk marinade buttermilk hot sauce these are gonna both season and tenderize the meat a little garlic powder and onion powder and a few cranks of black pepper now for the salt if you're gonna marinate your chicken overnight season it so it tastes good you're gonna marinate it for a shorter amount of time then you're gonna just have me to hit it up a little bit more than that look at the chickens going in and this guy is gonna hang out in here and we're gonna revisit her later I love fried chicken with honey I can't have my fried chicken without honey it's gonna be the sticky drizzle that goes on top of the fried chicken it gives a little sweetness which balances up the heat that we're gonna get from our spices dust and also there's some heat in the marinade it's a really small amount of honey but you want to put it in a bigger pot than you think you're gonna need because it's gonna foam up quite a bit I really like it at this nutty brown stage I'm gonna add just a splash of water just to add back some of that moisture we just lost so now it's gonna still have the texture of honey it's gonna add a little butter now I turned off the heat when I added the water so it wouldn't hiss at me too badly but I'm turning it back on now just briefly to melt the butter into it and then the drizzle is all set butters all melted drizzles all set so yeah we're making our chili dust right now I'm toasting my dried Kashmiri red chili peppers and arbol chilies they've been mostly deseeded already this is a great combo because you get a lot of heat from our bowls and fruitiness from the Kashmiri so I just toast them lightly until they're they're gonna start to feel a little warm be aromatic and it's a bit more pliable I'm gonna set these aside now so now I'm toasting just a little bit of star anis cinnamon and red cardamom this is just the inner seeds not the husk and now once they've had a little heat I'm gonna add cumin and Szechuan peppercorns my spices are toasted and I'm going to grind them up and I put my mushroom powder in here too I use the mushroom powder because it just gets a little bit of savory msg kind of that thing that's in Doritos that makes you want to keep eating them so now I've got my chicken dust we're ready to go now we're ready to fry I have my chicken that's marinated overnight here I have some double oat flour that I season a little bit of salt my oil is preheated to 325 degrees I prefer to do a shallow fry I really like it when the chicken sits on the bottom of the cast iron gets really black and mahogany in certain places I prefer my chicken to have lots of little nooks and crannies and crunchies so the best way to get that is to dribble a little bit of this buttermilk marinade right into your flour it gets it really clumpy and then those clumps form little craggly bits all over your chicken mm flour is very finely ground it doesn't absorb moisture as much as bread flour or all-purpose flour which makes it fry up extra crisp and stay crisp take your time with each piece then shake it off okay dropping it in I have one hand that I keep for my wet stuff so this is my hand that I go into the buttermilk and then this is my hand that I touched the flour with and that prevents it from turning into just like one big clump on your fist so I also like to fry my thighs and legs together and then I fry the breast and wings together breasts and wings are gonna fry up a little bit faster in the legs and guys so it's nice to break them up like that the other benefit of frying at a lower temp like this is I don't even have to check the internal temperature what's this the darks golden brown it's always done in the middle because it takes so long ooh these are gonna be really good look at that do you see how good this came out oh look at that so once the chicken is golden brown I like to move it to a tray with a paper towel to absorb the oil I'm gonna season it right away with some salt on both sides so once it strains just for a moment on the paper towels I like to move it over to a tray putting it on a tray with a rack gives a little bit of circulation underneath so it doesn't just steam and get soggy mm-hmm I've got my sticky honey drizzle and then I sprinkle on the spice and it's gonna stick to all those little nooks and crannies that we fried up I'm glad you could make it should I have a waffle I mean you brought them evenly get back oh it's so crunchy\n"