FRIED CHICKEN INSPIRED BY LEGEND OF ZELDA: TEARS OF THE KINGDOM

For the Chicken

Begin by dry-brining the whole chicken.

For the Dry Brine

In a large, sealable container, combine hot water, salt, and sugar and stir until dissolved.

Once dissolved, add the aromatics, rosemary sprigs and garlic.

Fill the container to the top with cold water and some ice to cool down the mixture.

Make sure the container is filled with enough water to cover the chicken, seal the container, wrap with plastic wrap, then refrigerate for 2 days, but no more than that.

After 2 days, the chicken is ready for frying. Remove from the fridge and container and transfer to a wire cooling rack set over a rimmed baking sheet to drain completely.

While the chicken is draining, make the dredge mixtures.

For the Wet Dredge

In a large bowl, combine buttermilk, rock salt, chili powder, garlic powder, and dried rosemary. Mix thoroughly until evenly distributed.

For the Dry Dredge

In a separate large bowl, mix the dry dredge. Whisk together flour, garlic powder, chili powder, dried rosemary, and rock salt.

For the Dredging

Transfer the drained chicken to the Wet Dredge first, making sure the chicken is thoroughly coated. Transfer to a wire rack set over a rimmed baking sheet to drain.

Once drained of the excess buttermilk, transfer the chicken to the Dry Dredge, making sure it is fully coated.

For the Frying

For safety reasons, we do not recommend doing this at home.

Preheat a large pot with oil to 325°F, filled about 60-70%.

Slowly lower the whole chicken into the oil and fry for 20 minutes, maintaining a temperature around 300°F and moving the chicken so it doesn’t burn.

Then transfer to a wire rack set inside a rimmed baking sheet and allow to rest for 15 minutes.

Increase oil temperature to 375°F, then reintroduce the chicken and fry for 3 more minutes until deeply golden brown.

Remove the chicken for a final time and transfer it to the wire rack set inside a rimmed baking sheet, cavity down.

Allow to drain and cool.

For the Hot Honey

While the chicken is draining and cooling, make the hot honey.

In a small saucepan over medium low heat, combine chilli flakes, cayenne powder, rock salt, and honey.

Cook, stirring constantly, until the mixture is nice and bubbly.

The mixture is finished when it is reduced to a sticky glaze consistency.

Set aside for serving.

For the Serving

Once the chicken is drained of oil, brush and drizzle with the Hot Honey to your taste.

Transfer the basted chicken to a bed of lettuce leaves and break into 8 pieces.

Serve hot and enjoy!