Hot Honey Fried Chicken Recipe

Directions

• Combine the buttermilk, hot sauce, 1 tablespoon salt, and 1 teaspoon black pepper in a large bowl, whisking until well mixed.
• Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
• When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.
• In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, and dried thyme. Mix thoroughly.
• Remove each piece of chicken from the buttermilk mixture, letting excess drip off, then dredge in the flour mixture, pressing firmly to ensure a good coating.
• Place the coated chicken on a wire rack and let rest for 15 minutes. This helps the coating adhere to the chicken.
• Pour oil into your cast iron skillet or Dutch oven to a depth of about 1½ inches. Heat over medium-high heat until the oil reaches 350°F (175°C).
• Carefully place 3-4 pieces of chicken into the hot oil, skin side down first. Do not overcrowd the pan.
• Fry the chicken for 7-8 minutes on each side, maintaining an oil temperature between 325°F-350°F (163°C-175°C), until golden brown and the internal temperature reaches 165°F (74°C) for white meat or 175°F (80°C) for dark meat.
• Transfer the fried chicken to a wire rack set over a baking sheet lined with paper towels to drain excess oil.
• While the last batch of chicken is frying, warm the store-bought hot honey and butter in a small saucepan over low heat, just until the butter melts. Stir in the apple cider vinegar if using.
• Once all the chicken has been fried, brush each piece generously with the warmed hot honey mixture while still hot.
• Allow the chicken to rest for 5 minutes before serving to let the honey glaze set slightly.
• Serve warm with additional hot honey on the side for extra drizzling.