Eat It

Instructions

1

In a large glass bowl, pour pickle juice and add chicken, cover, and refrigerate for 1-2 hours. If you don't have pickle juice, use apple cider vinegar.
2

Remove chicken from brine, place in bowl and season.
3

In a medium bowl, combine eggs, milk, and hot sauce to create the egg wash. Add flour to bowl and set aside.
4

Transfer chicken to egg wash then the flour, coating evenly.
5

Fry chicken in a large cast-iron pan for 10-15 minutes on each side, making sure there is not so much oil to fully submerge the chicken. If you want really crispy fried chicken, only have it 1/2 to 2/3 submerged. The exposed part cools down and dries out. Repeatedly doing that makes it crispier. I'm sure there's a more sciencey explanation, but I don't know what it is.
6

Place chicken on drying rack and let cool for 5 minutes.
7

Mix honey and water together and lightly brush each piece of chicken.