Brent’s Buttermilk Fried Chicken & Honey Butter Cornbread

Prepare the Chicken: In a large container, combine the buttermilk, hot sauce, and spices. Mix until well combined.  Fully submerge the chicken in the mixture and cover. Allow the chicken to marinate in the fridge for at least 8 hours, but 12-18 hours is ideal (after 24 hours, the chicken will fry up with dark spots, so try to avoid leaving it any longer than that!) Pull the chicken out of the fridge at least 1 hour before frying and allow it to reach room temperature.

Prepare the Dry Mix: In a large bowl or large brown paper bag, combine the cornstarch, flour, and spices. Adjust the flour mixture to your taste, adding more Chesapeake Bay or Salt and pepper if it needs a little more oomph. The chicken will lose a little of its flavor when being fried, so it’s okay if the flour mixture tastes a little strong.

Fry the Chicken: You can use a large heavy-bottomed cast-iron skillet, a large pot or a deep fryer if you have one. Pour in the oil in your pot until it is three-quarters full. Heat the oil on medium-high heat until it reaches 375°F on a thermometer, then reduce heat to medium.

While the oil is heating, dredge your buttermilk chicken in the flour mixture. If using a brown paper bag, shake vigorously until the chicken is well coated. Set the pieces aside on a rack lined with parchment paper. Repeat this process until all the chicken is generously coated and all the nooks and crannies are well-floured. Allow the dredge to absorb slightly into the chicken until it is a “gluey” consistency for an even crispier texture.

Once the oil is at temperature, place the chicken 1-2 pieces at a time in the oil. Start with the thickest piece first since it will take the longest. Go from breasts to thighs to drumsticks to wings.

Fry for 3 to 4 minutes on each side before flipping. Once the chicken skin is crispy on all sides, use a pair of tongs to place the pieces in the oven on the top rack. Allow to finish in the oven for about 15 minutes while you fry the other pieces. The wings should be ready straight out of the fryer.

The chicken should reach an internal temp of 165°F on a thermometer at the thickest part, and the juices should run clear.

If you would like to make your chicken Nashville Style, make a baste by combining melted butter, Spanglish Asadero Buffalo Blend seasoning, and brown sugar in a small bowl. Mix until combined and the sugar is no longer grainy. Rub onto the cooked chicken.

If packing it up for later, allow the chicken to come to room temperature before storing so that it maintains its crispiness. Pack it loosely in a container lined with paper towels and refrigerate.

Serve with a side of southwest creamed corn, cornbread with honey butter (see recipe below), and Bubbies Bread & Butter pickles.

To make the honey butter, use a fork to mash and stir together the butter, honey, and salt in a small bowl until well combined. Cover and refrigerate for at least 30 minutes before using.

Preheat the oven to 425°F. Grease a 10-inch cast-iron skillet or 8-inch square baking dish.

To make the cornbread, whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a small bowl, whisk together the milk, eggs, and butter. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan.

Bake for 17 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean. Let cool for 10 minutes before serving with the honey butter.