Husk Fried Chicken

Husk Fried Chicken

A sorghum-sweetened brine adds even more Southern flair to this famous fried chicken from Husk Restaurant in Charleston, SC. A cabinet’s worth of spices, including ginger and cardamom, creates an irresistibly delicious breading.


For the Brine: 16 cups (3840 mL) Water 4 cups (600 grams) Ice ¾ cup (117 mL) Sorghum Syrup (or brown sugar, or molasses) Kosher Salt For the Chicken: 3 Chicken Breast, Bone In, skin on 4 Chicken Drumsticks 4 Chicken Thighs, Bone In, skin on 8 cups (1920 mL) Water 8 cups (1200 mL) Ice 5 Bay Leaves 4 tsp (4 grams) Dried Sage 2 tsp (4 grams) Dried Ginger 2 tsp (3 grams) Dried Coriander 2 tsp (2 grams) Dried Savory 2 tsp (5 grams) Smoked Paprika 2 tsp (6 grams) Ground Nutmeg 1 tsp (2 grams) Cayenne Pepper 1 tsp (2.5) Ground Cardamom 1 tsp (2.5) Ground Clove 8 cups (960 grams) All Purpose Flour 3 Tbsp (27 grams) Kosher Salt 8 tsp (16 grams) Ground Black Pepper 8 tsp (20 grams) Ground White Pepper For the Sauce: 6 Tbsp (60 grams) Lard 2 cups (260 grams) Thick Cut Bacon 2 oz. (60 grams) Country Ham, Trim Pieces 6 Tbsp (84 grams) Unsalted Butter, softened   The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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