Louisiana-Nashville Hot Honey Chicken
 
Makes 6 servings
Ingredients
CHICKEN
  • ¾ cup whole buttermilk
  • ¼ cup dill pickle juice
  • 3 tablespoons hot sauce*
  • 6 boneless skinless chicken thighs
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt, plus more to taste
  • 2 teaspoons onion powder
  • 2 teaspoons Cajun seasoning
  • Vegetable oil, for frying
SAUCE
  • ⅓ cup honey ¼ cup hot sauce* 2 teaspoons distilled white vinegar ½ teaspoon smoked paprika ¼ teaspoon kosher salt
Instructions
  1. For chicken: In a medium nonreactive bowl, whisk together buttermilk, pickle juice, and hot sauce. Add chicken; cover and refrigerate overnight.
  2. Remove chicken from buttermilk mixture, letting excess drip off. Let chicken stand at room temperature for about 30 minutes.
  3. In a shallow dish, stir together flour, salt, onion powder, and Cajun seasoning. Dredge chicken in flour mixture, gently pressing to adhere coating. Let stand for 10 minutes.
  4. In a 12-inch cast-iron skillet, pour oil to a depth of ½ inch, and heat over medium heat until a deep-fry thermometer registers 350°.
  5. Fry chicken in batches, turning occasionally, until golden brown and an instant-read thermometer inserted in thickest portion registers 165°, about 6 minutes. (Let oil return to 350° between batches.) Remove from oil, and let drain on paper towels. Season to taste with salt. Reserve 1 tablespoon cooking oil from skillet for sauce.
  6. For sauce: In a medium bowl, whisk together honey, hot sauce, vinegar, paprika, and salt. Whisk in reserved 1 tablespoon oil in a slow, steady stream. Drizzle onto chicken.
Recipe by Louisiana Cookin' at https://louisianacookin.com/louisiana-nashville-hot-honey-chicken/