Chicken bites in honey sauce

Ingredients:

• 3/4 cup sour milk or kefir
• 1/3 cup + 2 tablespoons pickle brine + 2 tablespoons chopped pickles
• 4 tablespoons hot sauce
• 6 skinless, boneless chicken thighs, cut into 2.5cm pieces.
• 0.5 cups honey
• 2 cups self-raising flour
• 1.5 tsp paprika
• 1 teaspoon mustard powder
• Vegetable oil, for deep-frying
• 1 cup cooking fat
• Special equipment: deep fat thermometer

Preparation:

1. In a large zip-lock plastic bag, combine 0.5 cups of sour milk, 1/3 cup of brine, 2 tablespoons of hot sauce, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper. Add the chicken thighs, seal the bag, and shake to distribute the ingredients evenly. Marinate in the refrigerator for at least 2 hours or overnight.
2. In a large bowl, combine honey, sliced ​​pickles, and the remaining 2 tablespoons brine and hot sauce.
3. In a large bowl, combine flour, paprika, mustard, 1/2 teaspoon salt, and 3/4 teaspoon black pepper. Pour in the remaining 1/4 cup sour milk and mix with your fingers until the mixture forms a lumpy consistency.
4. Pour about 6 cm of vegetable oil into a large, wide Dutch oven or saucepan, then add the shortening. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium heat to 175°C (350°F). Line a large baking sheet with paper towels, place a wire rack on top if desired, and set aside.
5. Drain the chicken in a colander to remove excess marinade, but do not pat it dry with paper towels. Transfer the chicken to the flour mixture, pressing the pieces into the mixture to coat completely. Transfer to a plate. If you notice any pink spots on the chicken, dredge those pieces again in the flour mixture.
6. When the oil reaches 175°C (350°F), very carefully lower the breaded chicken into the pan and fry until the crust is dark golden brown and the internal temperature reaches approximately 165°F (75°C), about 4 minutes. Transfer the chicken to the prepared baking sheet and season with a little salt.
7. Place the chicken in a bowl with the honey sauce and toss to coat. Serve in paper cones with toothpicks for piercing the pieces.