John, a name synonymous with, shall we say, enthusiastic culinary confidence, especially when it comes to his mac & cheese and fried chicken. While I might have a trophy that settles the mac & cheese debate, I have to concede, his fried chicken is genuinely noteworthy (please don’t tell him I said that). He’s been perfecting this recipe for ages, and with game day gatherings in full swing, he’s finally sharing his “secret” to legendary fried chicken. Get ready to elevate your Sunday (or Monday, or any day) sports watching with this incredible dish! 🍗🍗🍗 No deep fryer? No problem! A Dutch oven or soup pot works just as well.
John’s Legendary Fried Chicken with Spicy Honey Butter
Serves 8-10 Active time: 35 min Start to finish: 4 1/2 hr
For the Chicken and Brine:
- 10 cups cold water
- 6 tablespoons Lawry’s Seasoning Salt
- 2 1/2 tablespoons garlic powder
- 2 tablespoons cayenne pepper
- 5 pounds chicken wings and drummettes
For the Breading:
- 4 cups all-purpose flour
- 2 tablespoons Lawry’s Seasoning Salt
- 1 tablespoon cayenne pepper
- 6 cups canola oil for frying
For the Spicy Honey Butter:
- 1 stick unsalted butter, melted and cooled
- 4 tablespoons Cholula hot sauce (trust us, Cholula is key)
- 2 tablespoons honey
- 3/4 teaspoon kosher salt, plus more to taste
Equipment:
- Deep fryer (or Dutch oven or soup pot)
- Candy thermometer
Directions:
- Brining for Flavor and Tenderness: In a large pot or a 2-gallon Ziploc bag, combine the cold water, Lawry’s Seasoning Salt, garlic powder, and cayenne pepper. This brine is the first step to legendary flavor, ensuring your chicken is juicy and seasoned throughout.
- Submerge the chicken wings and drummettes in the brine, ensuring they are fully covered. Refrigerate for at least 4 hours, or ideally up to 24 hours. This extended brining time intensifies the flavor and tenderizes the chicken, making it truly legendary.
- Preparing for the Crispy Coating: Fill your deep fryer with canola oil, following the manufacturer’s instructions. Alternatively, if using a Dutch oven or soup pot, fill it with oil to a depth of about 4 inches, ensuring ample space between the oil and the pot’s rim. Heat the oil over medium heat to 365°F. If you don’t have a thermometer, heat for 5-10 minutes on medium heat and test by dropping a small piece of white bread; it should sizzle and brown quickly when the oil is ready for frying legendary chicken.
- Creating the Legendary Breading: In a large bowl, whisk together the all-purpose flour, Lawry’s Seasoning Salt, and cayenne pepper. Remove the chicken from the brine, a few pieces at a time, letting excess brine drip off. Toss the chicken in the flour mixture, ensuring each piece is thoroughly coated for maximum crispiness. Place the breaded chicken on a tray while you prepare the rest.
- Achieving Legendary Crispiness: Once the oil reaches 365°F (or the bread test is successful), carefully place the breaded wings into the hot oil, ensuring not to overcrowd the fryer or pot. Fry in batches, allowing space between each wing for even cooking and crisping. For safety, use tongs to gently lower the chicken into the oil to prevent hot oil splashes.
- Fry the chicken for 13 to 14 minutes per batch, until it reaches a beautiful golden brown color and is perfectly crispy – the hallmark of legendary fried chicken. Drain the fried chicken wings on paper towels to remove excess oil. Allow the oil to return to temperature between batches to maintain consistent frying quality and legendary results.
- Crafting the Spicy Honey Butter Glaze: While the chicken is frying to legendary perfection, prepare the Spicy Honey Butter. In a separate bowl, whisk together the melted and cooled unsalted butter, Cholula hot sauce, honey, and kosher salt until well combined. Taste and adjust salt if needed to reach your preferred balance of spicy, sweet, and savory.
- The Legendary Finish: Once all the chicken is fried and drained, generously lather the wings with the Spicy Honey Butter. Ensure each piece is coated evenly in this flavorful glaze. Serve immediately and experience John’s legendary fried chicken – a guaranteed crowd-pleaser!
