This recipe features 24-hour brined honey-fried chicken that is sweet, salty, and aromatic, with a super crunchy and juicy texture. It ensures perfect cooking using a thermometer and involves cooking chicken in batches for optimal results.
1: To make the brine, combine onion, carrot, celery, sage, peppercorn, cloves, bay leaves, lemon, salt, sugar, and water in a large pot over medium-high heat. Bring the mixture to a simmer, remove it from heat and transfer it into an ice bath to cool completely.
2: Combine the chicken and brine in a large container, then refrigerate for 24 hours.
3: Next, whisk together potato starch, flour, paprika, salt, and pepper in a large bowl. Working in batches, dredge the chicken in the flour mixture, making sure to squeeze the coating into the chicken. Transfer the dredged chicken onto a baking sheet and let it rest for 30 minutes before frying.
4: Fill a large pot halfway with oil and heat it to 350F. Insert the MEATER 2 thermometer and fry the chicken in batches, starting with the thighs, then drums, then breasts, until it reaches 165F. Once all the chicken is fully cooked, transfer it onto a wire rack to cool for a few minutes and then fry it a second time for 1 minute.
5: Lastly, drizzle the honey over the chicken before serving. Enjoy!
