Fried Chicken With Virtue Cider Michigan Honey Butter

1. 1

   To brine the chicken, begin by combining 3/4 C kosher salt, 1/2 C sugar, 1/4 tsp red pepper flakes, and the lemon peel in a large pot and heat just until sugar dissolves, stirring occasionally

2. 2

   Cut the chicken breast pieces in half so they're roughly the same size as the thighs; place chicken pieces in brine for 12-24 hours

3. 3

   When ready to fry, remove chicken from brine and dry with paper towels

4. 4

   For the dredge, mix flours, spices, 3 tsp kosher salt, and baking powder well

5. 5

   To begin breading the chicken, divide dredge into two deep containers

6. 6

   Pour buttermilk into a third container. Add paprika and salt

7. 7

   Batter chicken pieces one at a time by dipping first in the flour mixture, then buttermilk

8. 8

   Drip slightly, then coat in second dredge container (don't let it get too thick!)

9. 9

   Rest on a plate while battering the rest of the chicken. Heat oil to 340 degrees F

10. 10

    Fry the chicken in batches making sure the oil is at a constant 315-320 degrees F

11. 11

    Place on a wire rack over a cookie sheet or paper towels to cool. Dust with paprika and salt

12. 12

    To make the Virtue Cider Michigan Honey Butter, whip all ingredients together until aerated and fluffy. Serve room temperature with hot chicken

* Per serving · 4 servings · Values may vary.