Hot Honey Fried Chicken

We challenge anyone to resist the pull of fried chicken drizzled in our Egmont Honey x Culley's Zingy Hot Honey and dotted with creamy, spicy dipping sauce! You may need to make a double batch as it will disappear in the blink of an eye!

Serves: Serves 4 as snack
Prep Time: 20 minutes
Cook Time: 20 minutes

INGREDIENTS

• 1/2 cup Greek yoghurt
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 500g chicken breast, cut into bite sized pieces (you’ll end up with about 20 pieces)
• 1 litre vegetable oil (we used rice bran. Canola is good for deep frying too)
• ¼ cup + 2 tablespoons flour
• 3 tablespoons rice flour (use regular flour as above if you don’t have rice flour)
• 1 ½ teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon sea salt

DIPPING SAUCE

• 1/4 cup sour cream
• ¼ cup Greek yoghurt
  
• 1 small clove garlic, minced
  
• 2 tablespoons sriracha or similar hot sauce
  
• Egmont Honey x Culley’s Zingy Hot Honey to serve
  
• Parsley, chopped, to serve
  

METHOD

1. Put the yogurt, garlic and sea salt into a bowl and mix well. Add in the chicken pieces and mix well to coat each one. Cover and refrigerate for 1-2 hours maximum.
   
2. Pour the oil into a saucepan so that it is approx. 5-6cm deep and heat over a medium-high heat.
3. Put the flours, spices and salt into a shallow bowl and mix well.
4. Remove a piece of chicken from the yoghurt (don’t wipe the yoghurt off) and put into the flour mix.
5. Turn it over and over to coat it well in the flour.
6. Set aside on a plate and repeat with 2 more pieces. If the flour soaks in you can recoat them again before you fry them.
7. The oil is at the right temperature when a small chunk of bread goes golden brown in 20 seconds. Turn down the heat if it happens too quickly, otherwise your chicken won’t cook through properly.
8. Once at the right temperature, carefully lower the first three pieces of chicken into the oil and cook for 4 minutes until golden brown and crunchy.
9. Remove from the oil and transfer onto a cooling rack or a plate lined with paper towels to drain. Coat the remainder of the chicken pieces and fry these as above.
10. Put the sour cream, yoghurt, garlic and the sriracha into a small bowl and mix well.
11. Arrange the friend chicken in a serving bowl, generously drizzle over the hot h
    oney then dot with the dipping sauce and scatter with the parsley. Or simply serve the chicken with the dipping sauce on the side. Serve immediately.