HOT HONEY FRIED CHICKEN!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil has a neutral flavor and is often cheaper.

hot sauce

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with less sodium.

Gather all ingredients: 5 pounds of chicken legs, 3 cups of all-purpose flour, 2 cups of buttermilk, 1/2 cup of Louisiana hot sauce, seasoning ingredients (saison, garlic powder, onion powder, chili powder, black pepper, complete seasoning, salt), 1 cup of honey, and a little bit of syrup.

In a bowl, combine 2 cups of buttermilk and 1/2 cup of Louisiana hot sauce to create the marinade.

Add 1 1/2 tablespoons of saison seasoning to the marinade and mix well.

Marinate the chicken legs in the buttermilk mixture for 1 hour.

In a separate bowl, mix the seasoned flour: combine 3 cups of all-purpose flour, 1/4 cup of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of chili powder, 1 tablespoon of black pepper, 2 tablespoons of complete seasoning, and 1 tablespoon of salt.

Coat the marinated chicken legs in the seasoned flour, ensuring they are well covered.

Place the coated chicken on a rack and let it sit for 5-10 minutes to help achieve a crunchy texture.

Heat vegetable oil in a deep fryer or large pot to 375 degrees Fahrenheit.

Fry the chicken legs in batches for 15-20 minutes, until they float and are golden brown.

In a bowl, mix 1 cup of honey with a little bit of syrup and 1/2 cup of Louisiana hot sauce to create the sauce.

Once the chicken is done frying, drain excess oil and place the chicken on parchment paper.

Pour the hot honey sauce over the fried chicken, flipping the pieces to coat evenly.

Let the coated chicken sit for a moment before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens