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Ingredients
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Chicken & Marinade
Breading & Frying
Hot Honey Sauce
Finish & Garnish
Method
Chicken & Marinade
Prepare and marinate chicken
Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into 1.5–2 inch pieces if making bites, or leave whole for sandwich/plate service. In a bowl combine minced garlic, soy sauce, 1 tablespoon apple cider vinegar, brown sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Add chicken, toss to coat, cover and refrigerate for at least 30 minutes and up to 2 hours.
Breading & Frying
Make dredge and wet mix
In a shallow dish whisk together flour, cornstarch, baking powder, paprika, cayenne, and remaining 2 teaspoons salt (split as needed). In a second bowl whisk eggs and buttermilk until smooth.
Coat the chicken
Remove chicken from marinade letting excess drip off. Dip each piece first into the egg-buttermilk mixture, then into the flour mixture, pressing so the flour adheres well. For extra-crispy double-dip: return to the egg mixture and then back into the flour a second time.
Heat oil
Pour about 1 cup vegetable oil into a heavy skillet (preferably cast iron) — oil should be about 1/4 to 1/2 inch deep, enough to shallow fry. Heat over medium-high until the oil reaches 350°F (175°C) or a pinch of flour sizzles immediately.
Fry chicken
Working in batches to avoid crowding, carefully add coated chicken pieces to the hot oil. Fry 3–5 minutes per side for bite-sized pieces, or 6–8 minutes per side for whole thighs, until deep golden brown and internal temperature reads 165°F (74°C). Adjust heat as needed to keep oil between 320–350°F. Transfer cooked chicken to a wire rack set over a baking sheet lined with paper towels to drain; keep warm in a 200°F oven if needed.
Hot Honey Sauce
Make the hot honey
While chicken is frying, combine honey, 1 tablespoon hot sauce, optional sriracha, 1 tablespoon butter, 1 teaspoon apple cider vinegar, red pepper flakes, and 1/4 teaspoon salt in a small saucepan over low heat. Warm gently, stirring, until butter melts and the honey-thin sauce is glossy and just starting to steam (do not boil). Taste and adjust heat or acidity: add a pinch more hot sauce or 1/4 teaspoon vinegar if needed. Remove from heat.
Finish & Garnish
Toss or brush with hot honey
Place drained fried chicken in a large mixing bowl. Pour 3/4 of the warm hot-honey sauce over the chicken and toss to coat evenly. Reserve the remaining sauce for serving on the side or for drizzling.
Finish and serve
Spritz the tossed chicken with 1/2 teaspoon fresh lemon juice to brighten the flavors. Transfer to a serving plate, sprinkle with chopped parsley and optional sesame seeds. Serve immediately with extra hot honey on the side and lemon wedges if desired.