PICKLE-BRINED FRIED CHICKEN WITH SPICY WHIPPED HONEY BUTTER AND TANGY SLAW

Ingredients

• 1 whole 3-4 pound chicken, broken down into 8 - 10 pieces, depending on breast size
• 3 small shallots, ends trimmed and sliced
• 3 cloves garlic, smashed
• 3 sprigs dill
• 2 cups (475ml) pickle brine, strained of any seeds or whole spices
• 2 cups (490ml) buttermilk
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• Freshly cracked black pepper
• ½ cup (113g) unsalted butter, room temperature
• 2 tablespoons (50ml) honey
• ½ teaspoon cayenne pepper
• A few dashes vinegar-based hot sauce
• Kosher salt
• 2-3 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 2 tablespoons distilled white vinegar
• 1-2 teaspoons honey
• ½ head small green cabbage, thinly sliced
• ½ head small red cabbage, thinly sliced
• ¼ red onion, thinly sliced
• 1 carrot, cut into thin matchsticks or shredded
• 1 small jalapeño, seeds removed, finely diced
• 1 dill pickle, finely chopped
• Freshly ground black pepper
• Lemon juice, to taste
• ¼ cup parsley leaves, chopped
• ¼ cup dill fronds, chopped
• 2 cups (260g) all purpose flour
• ½ cup (75g) cornstarch
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons kosher salt
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 ½ cup (365ml) buttermilk
• Neutral frying oil, such as peanut or canola