Fried Chicken with Garlic Honey

Fried chicken at home can be easier than you think!  Our version includes buttermilk and a deliciously flavoured flour and cornstarch crust to give you that crispy crunchy texture you’re looking for, with all the flavours you love. We also brine our chicken to make sure that it stays moist and delicious even after deep-frying. Feel free to play around and find which seasonings you like best in your chicken! We love this recipe with our delicious Chardonnay or Rosé to compliment the sweetness of the honey drizzle.
Don’t be shy with the drizzle! In my mind, it’s the best part! – Chef Stacy  

Recipe Serves 4

For the Chicken

4 whole Chicken legs
2 litres Water
1/3 cup Kosher salt
2 cloves Garlic
3 each Bay leaves
2 tbsp Black pepper corns

For the Seasonings: 

2 tsp Kosher Salt
1 tsp Granulated Onion Powder
1 tsp Garlic Powder
½ tsp Cayenne powder
½ tsp Thyme
1 tsp Smoked Paprika
1 cup Pastry Flour
½ cup Corn Starch
2 cups Buttermilk 

For the Garlic Honey 

1 cup Honey
1 head Garlic 
2 tsps Olive oil

Chicken Procedure 

• Using a knife and a firm hand, cut between the joint of the drumstick and chicken thigh until you’ve cut all the way through. Place chicken in a plastic or glass container.
  
• In a pot, mix water, salt, garlic, bay leaves, and black peppercorns. Bring mixture to a soft simmer or until all your salt has melted. Remove from heat and let cool to room temperature. 
• Place salt in brine and refrigerate for 12 hours. 
• Remove from brine and place on parchment lined baking sheet. Cook at 300 F in the oven or until the meat next to the thigh bone reads 165F. Remove and cool. 
• Mix seasonings. 
• Make a breading station (seasoned flour in one bowl, buttermilk in another and a pan to hold the breaded chicken). Dip cooked chicken in flour, then buttermilk, then flour one more time and place aside. Repeat with other chicken legs. 
• In a Deep fryer or high sided, heavy-lidded pot, bring canola oil to 350F. Gently drop chicken and cook for 4 minutes. Remove from heat, let rest for 3 minutes and then drop for 2 more minutes until perfectly golden.  You can use a cake tester or knife inserted close to the bone to make sure the inside is hot. 
• Remove from heat, place in bowl. 

 Garlic Honey Procedure 

• Trim off top of garlic but leave the root end on. Place garlic in tinfoil and add oil. Wrap up and bake in 350F oven for about 45 minutes or until golden. 
• Remove from foil and squeeze out from clove. 
• In a small pot, heat up honey until warm and stir in garlic paste. Add salt if desired. 
• Remove from heat and drizzle over freshly fried chicken!