Crispy bone-in chicken, Charleston red rice, crispy Brussels sprouts

In a large bowl, combine buttermilk, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In another bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, and salt. Set aside.

Prepare the Coating

In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, coating well, then shake off excess.

Coat the Chicken

Carefully place the coated chicken pieces in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes, or until golden brown and cooked through, turning occasionally.

Fry the Chicken

In a small saucepan, combine honey and red pepper flakes. Heat over low until warmed through and well combined.

Make the Hot Honey

Once the chicken is cooked, drain on paper towels. Drizzle the hot honey over the fried chicken and serve immediately.

Serve

Bone-in chicken pieces

Buttermilk

All-purpose flour

Cornstarch

Paprika

Garlic powder

Onion powder

Salt

Black pepper

Vegetable oil (for frying)

Honey

Red pepper flakes

Hot Honey Fried Chicken

Make Hot Honey Fried Chicken Recipe in just 1h 30m. Crispy bone-in chicken, Charleston red rice, crispy Brussels sprouts

Hot Honey Fried Chicken Recipe

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