Lemon, honey and garlic fried chicken

• Shake off excess marinade so the flour adheres in thin, uneven layers rather than clumping. This helps build a more craggy, crisp crust instead of a doughy coating. Press the flour firmly onto the chicken for better adhesion.
• Fry in batches to avoid crowding the pan resulting in the oil temperature dropping. This will lead to a greasy, soft coating instead of crisp frying.
• After coating, let the chicken rest for 10–15 minutes before frying. This allows the flour to hydrate slightly and bind to the surface, improving crust stability and reducing flaking during frying.
• Maintain 165–175°C throughout frying. If the oil drops below ~160°C, the coating absorbs oil instead of crisping; if it rises above 180°C, the outside darkens before the inside cooks.
• Cooking chicken with bone: This requires a longer cooking time so make sure you check its doneness. It can take roughly an additional 4 minutes.
• Cook the garlic over low heat to avoid burning it and turning the sauce bitter.
• Add the parsley at the end to retain its freshness.
• Let the fried chicken rest for a few minutes on a wire rack so the crust can fully set.
• Only toss chicken once sauce is slightly syrupy but still fluid. If it over-thickens, it will clump and soften the crust faster.
• Once the chicken goes into the sauce, toss it quickly and serve right away to keep the coating crisp under the sticky glaze.

• Chicken breasts instead of thighs for a leaner option. Butterfly for the best result.
• Instead of buttermilk, other acidic ingredients can be added such as pickle juice, lemon or even yoghurt. The acidity in these ingredients helps to make the chicken more tender. If using eggs as a binder, add a touch of lemon or pickle juice.
• Cornflour can be omitted and replaced with an equal amount of plain flour, though this will result in a slightly less crisp coating.

After frying, allow the chicken to cool completely on a wire rack to prevent it from becoming soggy from trapped steam. Store the chicken and sauce separately to prevent the chicken becoming soggy.

Refrigeration: The sauce can last in the fridge for up to a week. Store the fried chicken in an airtight container in the refrigerator for up to 3 days. If storing combined, it will last in the fridge for 3 days but eat as soon as possible for the best texture.

Freezer: For longer storage, you can only freeze the fried chicken. Place it on a baking sheet in a single layer to freeze first, then transfer it to a freezer-safe bag or airtight container. It can be kept in the freezer for up to 2 months.

Oven: Preheat the oven to 190°C. Place the chicken on a baking sheet lined with parchment paper or a wire rack (this keeps it crisp). Bake for 10–15 minutes (or 20–25 minutes from frozen), flipping halfway through to ensure it crisps evenly.

Air fryer: For a quick and crispy reheat, use an air fryer at 180°C for 5–7 minutes (10–12 minutes from frozen). This will make the coating crisp again without drying out the chicken.

Stove: If the sauce has been stored separately, simply warm it in a small saucepan over low heat or in the microwave for 30 seconds to 1 minute, stirring occasionally to prevent burning.