Ingredients:

  • 800 g (1.75 lbs) Chicken Breast Fillets or Tenders (cut into 1-inch thick strips)
  • 240 ml (1 cup) Buttermilk
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 300 g (2½ cups) All-Purpose Flour
  • 50 g (½ cup) Cornflour (Corn Starch)
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt (for dredge)
  • ½ tsp Cayenne Pepper (optional)
  • 950 ml – 1.2 L (4-5 cups) Neutral Frying Oil (Rapeseed/Canola, Vegetable, or Peanut Oil)
  • 240 ml (1 cup) Runny Honey
  • 60 ml (¼ cup) Apple Cider Vinegar (ACV)
  • 2 Tbsp Good Quality Chili Flakes
  • 1 Tbsp Hot Sauce (e.g., Tabasco or Cholula)
  • ½ tsp Salt (for glaze)

Instructions:

  1. Prepare the Chicken: Trim any excess fat from the chicken tenders and place them in a bowl.
  2. Marinate: Pour the buttermilk over the chicken, season with 1 tsp salt and ½ tsp pepper. Mix well, cover, and refrigerate for a minimum of 30 minutes.
  3. Create the Dredge: In a large, shallow dish, whisk together the flour, cornflour, baking powder, and all remaining dredge spices (salt, paprika, garlic, onion, oregano, cayenne).
  4. Set Up Frying Station: Pour the frying oil into the heavy-bottomed pot. Attach the thermometer and heat the oil slowly to 175°C (350°F). Place the wire rack and baking sheet near the station.
  5. Dredge (The Double-Dip Technique): Remove the chicken from the buttermilk (letting excess drip off). First Pass: Fully coat the chicken in the flour mix, pressing gently. Moisten: Return the floured piece briefly to the remaining buttermilk. Second Pass: Return the piece to the dry mix, pressing firmly to ensure a thick, shaggy coating. Optional: Place coated chicken in the freezer for 10–15 minutes to set the crust.
  6. Fry in Batches: Carefully lower 3–4 pieces of chicken into the hot oil, ensuring the temperature does not drop below 160°C (320°F). Do not crowd the pot.
  7. Monitor and Flip: Fry for 3–4 minutes per side, turning occasionally, until the coating is deeply golden brown. Chicken is done when the internal temperature reaches 74°C (165°F).
  8. Rest: Remove the chicken and immediately place it on the wire rack to drain and maintain crispness. Season lightly with a pinch of salt while hot. Repeat until all chicken is cooked.
  9. Make the Glaze: In a small saucepan, combine the honey, ACV, chili flakes, hot sauce, and ½ tsp salt.
  10. Simmer: Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer for 2–3 minutes until slightly thickened. Remove from heat.
  11. Toss and Serve: Place the hot, crispy chicken in a clean, large bowl. Pour about two-thirds of the glaze over the chicken and gently toss to coat. Serve immediately, drizzling the remaining glaze over the top for presentation.