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Ingredients

Serves 4

• FOR THE BRINE
• 6 cups water
• 1/2 cup coarse salt
• 1/2 cup good-quality honey
• 1 whole chicken (about 4 pounds), cut into 10 pieces (with breast quartered)
• FOR FRYING
• 10 cups safflower oil (or enough to fill pot halfway)
• FOR THE COATING
• 2 cups low-fat buttermilk
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 tablespoon coarse salt
• 1 tablespoon plus 1 teaspoon cayenne pepper
• FOR SERVING
• Sea salt, preferably Maldon
• Good-quality honey

Description

Coarse Salt Balances The Intense Sweetness Of Honey In The Brine For This Chicken, Which Is Fried In A Buttermilk Batter. Flakes Of Maldon Salt, 'finishing' Salt From The Marshes Of Essex, England, Add A Delicate Crunch To Each Bite And A Bit Of Visual Fl

Martha Stewart