Hot Honey & Pickle Juice Fried Chicken (Recipe Video)

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.

Measure out 180 ml of pickle juice and pour it into a bowl.

Add 120 g of plain yogurt to the pickle juice.

Add paprika, garlic powder, salt, and pepper to the mixture and mix well.

Ensure all chicken thighs are submerged in the marinade and refrigerate overnight.

Remove chicken from the fridge 1 hour before frying to bring it to room temperature.

Prepare the dredge by mixing plain flour and baking powder with the same spices used in the marinade, substituting black pepper with ground white pepper.

Preheat oil to 170-175° Celsius, using a neutral oil like rape seed, sunflower, vegetable, or peanut oil.

Coat the marinated chicken thighs in the flour mixture, ensuring a thorough coating, and then dip them a second time for extra crunch.

Once the oil is heated, fry the chicken until golden brown, stirring occasionally for even cooking.

Use a probe thermometer to check that the chicken has reached an internal temperature of above 73° Celsius before removing it from the oil.

Drain the fried chicken on a wire rack over a tray to avoid greasiness.

Prepare a quick ranch dressing by mixing 3 tablespoons of plain yogurt with mayonnaise, salt, pepper, optional MSG, and a couple of teaspoons of water to loosen it up.

Add freeze-dried parsley to the ranch dressing and mix well until the desired consistency is achieved.

In a bowl, combine Maymay hot honey with some hot oil from the fryer and whisk until mixed.

Baste the fried chicken with the hot honey glaze generously.

Plate the sticky hot honey glazed fried chicken and serve with ranch dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens