Instructions
- Combine Buttermilk, Pickle brine, and Kosher salt in a large bowl. Marinate the Chicken for at least 8 hours, or preferably 24 hours.
- In a separate bowl, combine all Breading ingredients.
- Remove chicken pieces from the brine, pat completely dry with paper towels. Dredge each piece in the Breading mixture, ensuring it's fully coated.
- Heat Refined avocado oil in a large, heavy-bottomed pot or deep fryer to 325°F (163°C).
- Carefully add chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, until lightly golden. Remove and place on a wire rack to cool completely.
- Increase oil temperature to 375°F (190°C).
- Re-fry chicken pieces for 3-4 minutes, or until deeply golden brown and exceptionally crispy.
- While chicken is frying, prepare the Sauce by combining Wildflower honey, Fermented chili oil, Rice vinegar, and Yuzu juice in a small saucepan. Heat over low heat, stirring until well combined. Remove from heat.
- Remove fried chicken from the oil and place on a wire rack to drain excess oil.
- Toss the fried chicken in the Sauce until evenly coated. Serve immediately.
