Fried chicken + honey drizzle + flaky salt.
2 tablespoons freshly ground black pepperTo make the brine, in a large saucepan, combine the water, salt, brown sugar, garlic, and chile flakes and bring to a boil over medium heat. Set aside to cool completely.
At least 1 hour before you’re ready to fry the chicken , in a large bowl make the marinade. Whisk together the buttermilk, celery salt, cayenne, paprika, and egg. Add the chicken and marinate it in the fridge. As the oil comes to temperature, combine the flour and black pepper in a shallow bowl . When the oil is hot, remove one chicken thigh at a time from the marinade and dip in Judge Dredge to coat it fully. Shake off any excess flour. Then repeat to dip each piece back in the marinade and then the dredge to ensure an even, crispy coating.
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