This fried chicken is soaked in a mix of buttermilk, onion, and garlic before being battered and fried. It is then finished with lavender flowers and drizzled with honey from Wyebrook (which produces only a small amount each year) or surrounding farms.
Thanksgiving may be the day when we hew to tradition more than any other time of year, but there’s still more than one way to cook a turkey. "When you've been testing turkey recipes for 15 years, you come across some interesting techniques," says executive food director Lucinda Scala Quinn. "I am not firm about any one way of cooking a turkey. I recommend different things for different times and different cooks." Check out our collection of methods for brining, dry rubbing, basting, roasting, grilling, smoking, deep-frying, and spatchcocking and find out which method is the ideal one for you this year.
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too salty.
Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is equally delicious, and keeps most of its crunch, when served cold or at room temperature. See our Chicken-Cutting Tutorial and Video to learn how to cut a whole bird into 10 pieces.