HONEYED FRIED CHICKEN WITH HOT HONEY SAUCE AND BISCUITS

HONEYED FRIED CHICKEN WITH HOT HONEY SAUCE AND BISCUITS

HONEYED FRIED CHICKEN WITH HOT HONEY SAUCE AND BISCUITS

A sweet kiss of honey is a wonderful gift to fried chicken. This recipe is a favorite of my children, and they eat it as fast as I can get it on their plates. The herbes de Provence add color to the crispy outside and a floral touch to the flavor. Serve the chicken with biscuits and a generous drizzle of Hot Honey Sauce for a meal that just might become a family favorite in your home, too.

HONEYED FRIED CHICKEN WITH HOT HONEY SAUCE AND BISCUITS

3 cups water
2 tablespoons plus 2 teaspoons salt
⅓ cup turbinado sugar
2 cups ice
1 chicken (about 4 pounds, 8 ounces), cut into 10 pieces
Vegetable oil, for frying
4 cups all-purpose flour
2 teaspoons freshly ground black pepper
1 cup half-and-half
⅓ cup honey
1 cup cornstarch
2 tablespoons herbes de Provence
Buttermilk Biscuits (recipe follows), for serving
Hot Honey Sauce (recipe follows), for serving

To make the brine, in a saucepan, combine the water, 2 tablespoons of the salt, and the sugar over medium heat, stirring until the salt and sugar are dissolved. Remove the saucepan from the heat, allow the brine to cool, and add the ice. Place the chicken in a large zip-top bag, pour the brine over it, seal the bag, and refrigerate for 6 hours.
Remove the chicken from the brine and drain, discarding the brine.

In a deep fryer or large, deep stockpot, heat 3 inches vegetable oil over high heat to 340°F. Set a wire rack over a rimmed baking sheet.
In a medium bowl, whisk together 2 cups of the flour, the remaining 2 teaspoons of salt, and the pepper. In a medium bowl, whisk together the half-and-half and honey. In a third large bowl, whisk together the remaining 2 cups of flour, cornstarch, and herbes de Provence.
Dredge each chicken piece in the first flour mixture, dip in the half-and-half mixture, and then dredge in the herbed flour mixture. Depending on the size of your fryer, you may need to fry in two batches. Once all of the pieces have been coated, carefully place the larger ones in the hot oil. Fry for 2½ to 3 minutes. Lower the remaining pieces in the hot oil and fry for 14 more minutes, or until golden brown and juices run clear. Maintain a frying temperature of 325°F to 335°F. Drain the chicken on the wire rack.
Serve with honey sauce and buttermilk biscuits.