Ingredients:

  • 2 lbs (900 g) bone-in chicken pieces (drumsticks and thighs recommended)
  • 1 cup (240 ml) buttermilk
  • 1 tablespoon (15 g) hot sauce (e.g., Tabasco)
  • 1 cup (120 g) all-purpose flour
  • 1 tablespoon (10 g) paprika
  • 1 teaspoon (5 g) cayenne pepper
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) black pepper
  • ½ cup (120 ml) vegetable oil
  • 3 tablespoons (45 g) cayenne pepper
  • 1 tablespoon (15 g) brown sugar
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) garlic powder
  • 1 tablespoon (15 ml) honey
  • 1 teaspoon (5 g) salt
  • Vegetable oil for frying

Instructions:

  1. In a large bowl
  2. In a separate bowl, combine flour, paprika, cayenne, garlic powder, onion powder, salt, and black pepper.
  3. In a large frying pan, pour in enough oil to submerge the chicken pieces halfway. Heat to 350°F (175°C).
  4. Remove chicken from buttermilk marinade and allow excess to drip off. Dredge chicken pieces in seasoned flour, pressing lightly to adhere flour to the chicken.
  5. Carefully place chicken in hot oil. Fry in batches for 12-15 minutes per side or until golden brown and reaching an internal temperature of 165°F (75°C).
  6. In a separate bowl, combine heated vegetable oil, cayenne pepper, brown sugar, smoked paprika, garlic powder, honey, and salt. Mix until well combined.
  7. Once fried, dip chicken pieces in the hot sauce mixture until well-coated.
  8. Place chicken on a cooling rack to let excess sauce drip off and serve hot.