HOT HONEY CRISPY CHICKEN

Hot Honey Crispy Chicken image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
2 teaspoons kosher salt
1 1/2 teaspoons smoked paprika
1 teaspoon mustard powder
1 teaspoon black pepper
2 cups buttermilk
1 tablespoon hot sauce
2 teaspoons kosher salt
1 teaspoon ground celery seed
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
4 to 6 boneless, skinless chicken thighs
Oil, for frying
1 tablespoon butter
1/4 cup honey
2 tablespoons hot sauce, such as Frank's RedHot
1 tablespoon Worcestershire sauce
1 clove garlic, finely chopped

Steps:

For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.