Prep Time: 10 minutes

Brine Time: 2 hours to overnight

Cook Time: 15-20 minutes

Total Time: 2 hours 30 minutes (minimum)

Ingredients:

For the Brine:

• 4-6 bone-in, skin-on chicken thighs or drumsticks
• 2 cups buttermilk
• 1 cup Uncle Dibbz Top of the Line Brine
• 2 tbsp hot sauce

For the Dry Mix:

• 2 cups all-purpose flour
• 2 tbsp Uncle Dibbz Durrty Bird Rub

For Frying & Garnish:

• Peanut oil (enough for deep frying)
• 2 tbsp honey (for drizzling)
• 1 lemon, zested
• Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Brine the Chicken

1. In a large bowl, whisk together the buttermilk, Top of the Line Brine, and hot sauce.
2. Submerge the chicken pieces in the brine, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.

Step 2: Prepare the Coating

1. In a separate bowl, combine flour and Durrty Bird Rub. Mix well.
2. Remove the chicken from the brine, allowing excess to drip off.
3. Dredge each piece in the seasoned flour, pressing firmly to ensure a good coating.
4. Place coated chicken on a wire rack and let it sit for 10-15 minutes to allow the coating to adhere.

Step 3: Fry the Chicken

1. In a large, heavy-bottomed pot or deep fryer, heat peanut oil to 350°F (175°C).
2. Carefully lower the chicken into the hot oil, frying in batches to avoid overcrowding.
3. Cook for 12-15 minutes, flipping occasionally, until golden brown and crispy.
4. Use a meat thermometer to check the internal temperature; the chicken is done when it reaches 165°F (75°C).
5. Transfer to a wire rack to drain excess oil.

Step 4: Garnish & Serve

1. Drizzle the fried chicken with honey, sprinkle with lemon zest, and garnish with chopped parsley.
2. Serve hot and enjoy!

Pro Tip:

Letting the chicken rest after dredging helps the coating stick better and prevents it from falling off while frying.