Fried chicken with Calabrian chili burnt honey

Remove the seeds and stems from about 10 Calabrian chilies and thinly slice them into rings.

Simmer a cup and a half of honey with half a cup of water in a small saucepan until reduced, dark and amber, keeping it swirling if it foams, and aiming for about 300 degrees Fahrenheit.

Kill the heat, let the honey cool two to three minutes, then stir in the Calabrian chilies while it is still hot.

Add the thinly sliced garlic to cold fry oil and let it cook as the oil heats; pull it when it turns blonde, a shade lighter than wanted, and drain on paper towels.

Whisk the dry dredge: flour, potato starch and kosher salt.

Whisk the wet dredge: all purpose flour with white rice flour, then buttermilk, egg white, ice cold vodka and cold seltzer water, adjusting with extra seltzer to the consistency of paint.

Drizzle a couple of tablespoons of the wet batter into the dry dredge and work it in with fingers or a fork until it forms little flakes.

Drop the dry brined chicken into the wet, then the dry, tossing so every nook is coated.

First fry at 300 degrees Fahrenheit for seven to 10 minutes, until just starting to turn lightly blonde, then drain on a wire rack in a rimmed baking sheet.

Rest at least 30 minutes, ideally an hour, so the crust absorbs the steam.

Second fry at about 400 degrees Fahrenheit for about three minutes until golden brown and massively crispy.

Pile the chicken high, drizzle generously with the Calabrian chili burnt honey and garnish with sliced scallions and the crispy garlic chips.