There are few things in this world better than a good piece of fried chicken. I love finding new ways to cook up chicken for dinner throughout the week, and this recipe is officially on my regular rotation (especially on Sundays when Chick-Fil-A is closed).
Honey Fried Chicken Bites Recipe:
- 3/4 cups buttermilk
- 1/3 cup + 2 tbsp. pickle brine
- 2 tbsp. chopped dill pickle
- 4 tbsp. hot sauce
- Salt and pepper
- 6 boneless, skinless chicken thighs cut into 1-inch pieces
- 1/2 cup honey
- 2 cups self-rising flour
- 1 1/2 tsp. paprika
- 1 tsp. dry mustard powder
- Vegetable oil (for frying)
- 1 cup vegetable shortening
Combine 1/2 cup of the buttermilk, 1/3 cup pickle juice, 2 tbsp. of hot sauce, 1 tsp. of salt and several grinds of black pepper in a large Ziploc bag. Toss the chicken thighs in the bag, seal, and shake vigorously until the chicken is coated in the brine. Place the bag in the refrigerator and let it sit for 2 hours, if not overnight.
In a bowl, mix together the honey, chopped pickles, the last 2 tbsp. of pickle juice and 2 tbsp. of hot sauce. In another bowl, whisk together the flour, paprika, mustard powder, 1/2 tsp. of salt and 3/4 tsp. of black pepper. Add in the remaining 1/4 cup of buttermilk and use your hands to mix it all together. In a dutch oven or large pot, add 2 1/2 inches of oil, then add in your shortening. Add a deep-fat fry thermometer to the side of the pot and bring the oil to 350 degrees over medium heat.
Drain the chicken from the marinade but do not pat the thighs dry. Add the chicken to the flour mixture and press down firmly so the chicken becomes coated in the flour mixture. When the oil is ready, slide the breaded chicken into the oil and fry for about 4 minutes or until the the breading is a deep brown. Remove the chicken and place it on a paper towel-lined baking sheet to rest, and sprinkle it with a little salt. Repeat with all of the thighs, then put the chicken in the bowl with the honey mixture and toss it to make sure it’s evenly coated. Serve warm enjoy!