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Ingredients
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For the Fried Chicken
Honey Mustard & Assembly
Optional Brine/Quick Seasoning (for juicier chicken)
Method
For the Fried Chicken
- 1
- 2
Marinate in buttermilk
In a shallow dish, whisk together 1 cup buttermilk and 1 tbsp hot sauce (if using). Add the chicken pieces, pressing to coat. Cover and refrigerate for at least 1 hour or up to overnight. This tenderizes and seasons the meat.
- 3
Prepare dredge
In a large bowl, whisk together 1.75 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/2 tsp cayenne (optional). This mixture creates a crispy seasoned crust.
- 4
Egg wash
In a second shallow bowl, beat 2 eggs with 1/4 cup milk until blended.
- 5
Dredge and rest
Remove a piece of chicken from the buttermilk, letting excess drip off. Coat first in the flour mixture, then dip in the egg wash, then again in the flour mixture for a double-crisp coating. Place on a rack and let rest 10–15 minutes to help the coating adhere.
- 6
Heat oil
Pour about 1 cup vegetable oil into a large heavy skillet (cast iron preferred) to create about 1/2"–3/4" depth. Heat over medium-high until the oil reaches 340–350°F (170–175°C). If you don't have a thermometer, oil should shimmer and a small piece of bread sizzles and browns slowly.
- 7
Fry the chicken
Carefully add chicken pieces to the hot oil without overcrowding (work in batches). Fry 3–4 minutes per side for smaller/thinner pieces or 5–7 minutes per side for thicker pieces, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to keep oil temperature steady.
- 8
Drain
Transfer fried chicken to a wire rack set over a baking sheet and let rest 5 minutes. This keeps the crust crisp. If cooking multiple batches, keep finished pieces in a 200°F (95°C) oven to stay warm while you finish.
Honey Mustard & Assembly
- 9
Make the honey mustard
In a small bowl combine 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey, 1 tsp yellow mustard, 1/2 tsp lemon juice, 1/4 tsp kosher salt and 1/4 tsp black pepper. Whisk until smooth and taste — adjust honey or mustard to balance sweetness and tang.
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