Crispy Fried Chicken with Honey Glaze and Ranch Sauce

Ingredients (31)

• ·pieces chicken drums
• ·pieces chicken thighs
• ·L buttermilk
• ·TBSP salt
• ·tsp black pepper
• ·TBSP paprika
• ·tsp onion powder
• ·tsp garlic powder
• ·tsp mustard powder
• ·tsp curry powder
• ·TBSP kimchi juice
• ·TBSP lemon juice
• ·thyme
• ·rosemary
• ·cups flour
• ·tsp cayenne powder
• ·cooking oil
• ·honey
• ·Sichuan pepper
• ·ancho chillies
• ·cup blue cheese
• ·cup sour cream
• ·cup mayonnaise
• ·cup buttermilk
• ·clove garlic
• ·TBSP lemon juice
• ·tsp dill
• ·tsp chives
• ·tsp parsley
• ·salt
• ·pepper

1. 1

   Mix buttermilk with buttermilk seasoning, kimchi juice, lemon juice, thyme and rosemary before marinating the chicken for up to 48 hours.

2. 2

   Coat the marinated chicken in dredging flour and fry the chicken at 320F for 8 minutes before resting it on a drying rack and frying again for 3 minutes. Add salt immediately.

3. 3

   Toast dried chillies before blending into a powder and combine with honey in a low heat pot.

4. 4

   Glaze the chicken with hot honey.

5. 5

   Combine blue cheese, sour cream, mayonnaise, buttermilk, grated garlic, lemon juice, dill, chives, parsley, salt and pepper for the ranch sauce.