Crispy Fried Chicken ​

Servings: 10

Ingredients

	8 cups buttermilk
	1/4 cup kosher salt
	mix of bone-in chicken thigh, breasts, and drumsticks (about 2 lbs.)
	vegetable oil, for frying
	2 tablespoons garlic powder
	2 tablespoons paprika
	4 cups all-purpose flour
	4 freshly ground black pepper
	4 large eggs
	flaky sea salt
	1/2 cup honey
	1/2 cup dijon mustard

Directions

Brine chicken: In a sizable bowl, mix together buttermilk and 2 tablespoons salt. Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours or more overnight. When prepared to fry: Fill a Dutch oven fitted with a candy thermometer with vegetable oil until 2" to 3" deep, then preheat until the oil reaches 350º. Prepare one sheet pan lined with paper towels and a wire rack. Transfer chicken from brine to some other sheet pan and dry thoroughly with paper towels. Season generously with salt and pepper. In a big, deep bowl, whisk together flour, garlic powder, paprika, salt, and pepper. In a sizable bowl, beat eggs with 2 tablespoons water. Using tongs, place chicken in egg mixture, roll in flour mixture and get rid of excess. Fry chicken in 2 batches until golden brown and cooked through, six to eight 8 minutes (internal temperature should read 165º). Bring oil back again to 350º before adding the last batch. Place chicken on a wire rack to cool and sprinkle with flaky sea salt immediately. In a little bowl, mix together honey and Dijon. Serve chicken with honey Dijon sauce for dipping.