This recipe was developed with the objective of correcting a common problem with fried chicken. That problem being how to get a good crust on the chicken and keep it from falling off before being served. The technique this recipe uses to prepare the batter and double frying the chicken solves this problem.
For the best crust buy chicken with skin attached. Skinless chicken will not produce a good crust.
The ingredients are listed in 4 parts: the chicken, the brine, the batter and the honey glaze.