Aleppo Hot Chicken with Spruce Honey
With sweetness, spice, and the absolute nicest chicken and fresh springtime flourishes we can fathom, this is the most epic fried chicken platter we've put together in quite some time. Heading into the long weekend, this is as good as it gets.
- 1 cup wildflower honey
- ¼ cup fresh spruce tips
- 1 Jidori chicken, broken down into pieces (breast, thighs, legs, and wings)
- 1 quart buttermilk
- 2 Tbsp hot sauce
- 3 Tbsp Aleppo pepper, divided
- 1 Tbsp dried oregano, divided
- 1 Tbsp garlic powder, divided
- 1 Tbsp onion powder, divided
- 2 cups all-purpose flour
- 1 egg
- Oil for frying
- Salt and pepper, to taste
- Aleppo pepper, for garnish
- Warm honey gently, remove from heat and stir in spruce tips. Set aside and cool.
- In a large mixing bowl mix buttermilk, hot sauce, half of all the spices, salt, and pepper. Mix chicken pieces into buttermilk mixture and refrigerate for at least 6 hours, preferably overnight.
- Mix flour with remaining spices, salt, and pepper.
- Heat oil over medium-high heat until you reach 375 degrees.
- Meanwhile, remove chicken from buttermilk mixture. Add egg to buttermilk and whisk to incorporate. Dunk chicken in buttermilk, then into flour mixture, then set on rack until all chicken has been dredged. Fry chicken until golden brown and internal temperature reaches 165 degrees. Do not overcrowd the pan, as it will drop the temperature of the oil and create uneven cooking time.
- Allow chicken to rest for 3-5 minutes before serving.
- Serve chicken with spruce honey and more Aleppo pepper.