- 2 Gal Water
- 2 Cups Salt
- 2 Cups Brown Sugar
- 1/2 Cup Pickling Spice
- 3 Cups Honey
- 1 Cup Hot Sauce
- 1 Gal of Chicken Stock
- 1 Gal Dill Pickle Juice
- 1 Whole Springer Mountain Farms Chicken
- 1 Qt of All Purpose Flour
- 1 Pt of Cornstarch
- 1 Pt of Cornmeal
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 1 Tbsp Dried Dill
- 2 Tbsp Smoked Paprika
- 5 Tbsp Salt
- 3 Tbsp Black Pepper
- Add water, salt, brown sugar, and pickling spice to a large pot over high heat.
- Bring up to a boil, stirring occasionally.
- Once it reaches a boil carefully remove pot from heat and let cool.
Hot Sauce Honey:
- In a mixing bowl add the honey and your favorite hot sauce.
- Whip until you’ve married both ingredients together.
- Once brine is cool, add 1 chicken, broken down into 4 pieces and let sit in brine for 24 hours.
- Pour chicken stock and dill pickle juice in a large pot.
- Bring up to a soft boil stirring occasionally.
- Once it reaches a soft boil add brined chicken and cook until 165 F is achieved in the thickest part.
- While chicken is poaching, set up a standard breading station of salt and pepper seasoned flour, buttermilk egg wash, and dry ingredients made up of all purpose flour, cornstarch, cornmeal, garlic powder, onion powder, dried dill, smoked paprika, salt, and pepper.
- Make sure dry ingredients in bowl are well integrated.
- First dip chicken in seasoned flour, then buttermilk egg wash and then the chicken flour.
- Once chicken is breaded, pre-heat vegetable oil in a large pot, filled a little over 1/2 way, to 375°F.
- Once at temperature, carefully add two large pieces of chicken at a time and cook until golden brown.
- Follow with the legs and thighs.
- Once all of the chicken is golden brown transfer pieces to a clean plate and finish with fried herbs (rosemary, thyme, parsley), hot sauce honey and lemon zest.