Equipment
Ingredients
Chicken Marinade
- 600 g boneless skinless chicken thighs
- 400 ml buttermilk
- 30 ml hot sauce
- 10 g salt
Roasted Vegetables
- 500 g kent pumpkin, peeled and diced into 2cm cubes
- 400 g brussels sprouts, trimmed and halved
- 45 ml olive oil
- 5 g salt
- 3 g garlic powder
- 2 g black pepper
Hot Honey Glaze
- 150 ml honey
- 15 ml apple cider vinegar
- 5 g chili flakes
- 2 g cayenne pepper
- 2 g salt
Spice Mix and Dredge
- 300 g plain flour
- 50 g cornstarch
- 5 g baking powder
- 10 g smoked paprika
- 10 g garlic powder
- 10 g onion powder
- 10 g salt
- 5 g cayenne pepper
- 5 g black pepper
Frying
- 1500 ml neutral oil
Nutrition (per serving)
Method
In a large mixing bowl, combine buttermilk, hot sauce, and salt. Submerge the chicken thighs in the liquid. Wash hands and all surfaces thoroughly with warm soapy water to prevent cross-contamination. Cover and refrigerate for at least 4 hours.
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Place diced pumpkin and halved Brussels sprouts onto a baking sheet. Toss evenly with olive oil, salt, garlic powder, and black pepper.
Roast the vegetables in the preheated oven for 25 to 30 minutes, or until deeply caramelized and tender. Set aside once done.
In a small saucepan, combine honey, apple cider vinegar, chili flakes, cayenne pepper, and salt. Bring to a gentle simmer over medium-low heat for 3 minutes to infuse the flavors, then remove from heat.
In a shallow bowl, mix plain flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, salt, cayenne pepper, and black pepper. Drizzle 30ml of the buttermilk marinade from the chicken into the dry mix and rub with your fingers to create crispy craggy bits.
Remove chicken pieces one by one from the marinade, letting excess drip off. Press firmly into the seasoned flour mixture until completely coated. Place on a tray to rest.
Pour neutral oil into a Dutch oven to a depth of about 5 centimeters. Heat over medium-high heat until a meat thermometer registers 175 degrees Celsius or 350 degrees Fahrenheit.
Using a slotted spoon, carefully lower the breaded chicken pieces into the hot oil in batches to avoid overcrowding. Fry for 6 to 8 minutes, flipping halfway, until deeply golden brown and the internal temperature of the thickest part reaches 74 degrees Celsius or 165 degrees Fahrenheit.
Transfer the fried chicken to a wire rack set over a baking sheet to drain off excess oil. Allow to rest for 5 minutes.
Divide the roasted pumpkin and Brussels sprouts among serving plates. Top with the crispy fried chicken thighs and generously drizzle the warm hot honey glaze over the chicken just before serving.
Chef's Notes
- Drizzling a little buttermilk marinade into the dry seasoned flour creates small clumps that fry up into incredibly crunchy texture bursts on the chicken skin.
- Cornstarch is essential in the dredge as it inhibits gluten development and provides a much crispier, lighter crust compared to using straight flour.
- Always place fried foods on a wire rack rather than paper towels. Paper towels trap steam escaping from the hot food, which will make the bottom of your chicken soggy.
- The hot honey can be tailored to your spice tolerance. If you prefer a milder kick, omit the cayenne and halve the chili flakes.
Storage
Refrigerator: 3 days — Chicken will lose crispness over time. Store hot honey separately.
Reheating: Reheat chicken and vegetables in a 190 degree Celsius oven for 10 to 15 minutes to recrisp.
