Harissa Honey Popcorn Chicken

Yummy!! As usual I scaled this down to 2 people. I had a package of chicken tender things, so it was more like chicken fingers than popcorn chicken. I didn't have preserved lemon but if I recall, I blitzed a chopped up lemon with the marinade ingredients so it would have the peel and everything and it worked well.

Bon Appetit February 10, 2022
6–8 servings

½ preserved lemon, seeds removed
1 large egg
4 garlic cloves, finely grated
Zest of 1 lemon
1 cup low-fat buttermilk
1/3 cup plus ¾ cup cornstarch, divided
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
2¼ lb. skinless, boneless chicken thighs, cut into 1" pieces
1½ cups rice flour

Vegetable oil (for frying; about 11 cups)

½ cup (1 stick) unsalted butter
3 Tbsp. medium-bodied honey (such as orange blossom)
6 Tbsp. harissa paste
2 Tbsp. fresh lemon juice
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; plus more (optional)
Crunchy raw vegetables (such as radishes, cucumber spears, and carrot sticks; for serving)

A deep-fry thermometer

Preparation

CHICKEN

Step 1
Place ½ preserved lemon, seeds removed, on a cutting board and finely chop. Using the back of your knife, mash into a coarse paste and transfer to a large bowl. Add 1 large egg, 4 garlic cloves, finely grated, zest of 1 lemon, 1 cup low-fat buttermilk, 1/3 cup cornstarch, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to bowl and whisk to combine. Add 2¼ lb. skinless, boneless chicken thighs, cut into 1" pieces. Mix well to make sure each piece is coated in marinade; cover and chill at least 4 hours and up to 12 hours.

Step 2
Whisk 1½ cups rice flour, remaining ¾ cup cornstarch, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large shallow dish to combine. Remove one third of chicken from bowl, letting some of the marinade drip back into bowl, and arrange in a single layer on rice flour mixture. Gently toss chicken to coat, pressing down into mixture and turning to make sure every nook and cranny is covered. Transfer to a large plate. Repeat with remaining chicken in 2 batches.

Step 3
Pour vegetable oil into a large Dutch oven or other heavy pot to come 2" up the sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Working in 3–4 batches, fry chicken, turning occasionally, until cooked through and golden brown, 7–10 minutes. Using a spider or slotted spoon, transfer to a wire rack set inside a rimmed baking sheet and let drain.

Step 4
While the chicken is frying, heat ½ cup (1 stick) unsalted butter and 3 Tbsp. medium-bodied honey (such as orange blossom) in a small saucepan over medium until butter is melted.

Step 5
Scrape honey butter into a large bowl, add 6 Tbsp. harissa paste, 2 Tbsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and whisk until smooth and emulsified. Taste sauce and season with more salt if needed.

Step 6
Place fried chicken in sauce and toss until every piece is well coated.

Step 7
Arrange chicken on a platter and serve with crunchy raw vegetables (such as radishes, cucumber spears, and carrot sticks) alongside.