If you've never deep-fried chicken at home, you don't know what you're missing! Adding this fried chicken with hot honey sauce straight to the TOP of our "must-try" list. Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/33l5tcCKardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pickle Brined Fried Chicken With Hot Honey SauceRECIPE COURTESY OF KARDEA BROWNLevel: IntermediateTotal: 2 hr 5 min (includes cooling time)Active: 55 minYield: 4 to 6 servingsIngredients1/4 cup sugar3 tablespoons white wine vinegar 2 tablespoons pickling spices 1 bay leaf 1/4 cup plus 1 tablespoon kosher salt, plus a pinch for seasoning2 pounds chicken drumsticks 2 pounds chicken thighs Canola oil, for frying 2 cups buttermilk 3 cups all-purpose flour 1 tablespoon dried dill 1 tablespoon freshly cracked black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet Hungarian paprika Hot Honey Sauce, recipe followsHot Honey Sauce:1/4 cup honey3 tablespoons salted butter2 tablespoons hot sauce 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper DirectionsSpecial equipment: a deep-fry thermometerCombine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.When you're ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.Hot Honey Sauce:Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #DeliciousMissBrown #KardeaBrown #FoodNetwork #PickleBrinedFriedChickenWithHotHoneySauceKardea Brown's Pickle Brined Fried Chicken with Hot Honey | Delicious Miss Brown | Food Networkhttps://youtu.be/HM4UKcxylMw
