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Ingredients
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Marinade
Breading
Frying
Honey Mustard Sauce
Method
Marinate Chicken
Prepare Marinade
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Whisk until well blended.
Marinate Chicken
Add chicken pieces to the buttermilk marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
Prepare Breading
Mix Dry Ingredients
In a separate bowl, combine flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.
Fry Chicken
Heat Oil
In a large, deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Bread Chicken
Remove chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, coating thoroughly.
Fry Chicken
Once the oil is hot, carefully add the breaded chicken pieces to the skillet. Fry in batches to avoid overcrowding, cooking for about 8-10 minutes per side, or until golden brown and cooked through.
Drain Chicken
Remove cooked chicken from the skillet and place on a wire rack or paper towels to drain excess oil.
Prepare Honey Mustard Sauce
Mix Sauce Ingredients
In a small bowl, whisk together honey, yellow mustard, apple cider vinegar, and a pinch of salt until smooth and well combined.