Fried Chicken with Spicy Raspberry Honey
Buttermilk-brined fried chicken served with a spicy raspberry-honey sauce.
Ingredients
| 12 | assorted chicken pieces | |
| 3/4 c. | low-fat buttermilk | |
| 3 tbsp. | 45 ml | sugar |
| 1 tbsp. | 15 ml | garlic powder |
| 1/4 c. | hot pepper sauce | |
| 3 tbsp. | 45 ml | hot pepper sauce |
| 1 container | raspberries | |
| 1/2 c. | honey | |
| 1/2 tsp. | 2.5 ml | smoked paprika |
| — | vegetable oil | |
| 1 c. | all-purpose flour |
Instructions
- Place 2 (1-gallon) resealable bags in 2 medium bowls. Divide chicken evenly between bags. In a large bowl, whisk buttermilk, sugar, garlic powder, 3 cups cold water, 1/4 cup hot sauce, and 3 tablespoons salt until salt dissolves. Pour over chicken in bags. Press out air and seal. Refrigerate bowls of chicken at least 3 hours or up to 7 hours. (If using only wings, refrigerate at least 1 hour.)
- Meanwhile, in a blender, purée raspberries with 1/4 cup water; strain through a fine-mesh sieve set over a medium bowl, pushing the mixture through with a rubber spatula. Into the raspberry mixture, whisk honey, smoked paprika, 1/8 teaspoon salt, and the remaining 3 tablespoons hot sauce. Set aside.
- To a deep, heavy 12-inch skillet, add enough oil to reach 3/4 inch up the side. Heat on medium-high until oil reaches 325°F on a deep-fry thermometer. Preheat oven to 375°F. Place flour in a 2-quart baking dish.
- In batches, transfer chicken from brine to flour, tossing to coat. Tap off excess flour; carefully place in hot oil, making sure not to crowd the skillet.
- Reduce heat to medium. Fry chicken 12 to 15 minutes or until golden brown and cooked through (165°F), turning over halfway through. Repeat with the remaining chicken, adjusting heat to maintain 325°F. If pieces brown before they are cooked, transfer to a rack fitted into an 18-by-12-inch jelly-roll pan; bake 5 to 8 minutes or until cooked through. Serve with the raspberry honey.