Yard Bird Recipe

Trim and brine

Pat the chicken pieces dry with paper towels. Trim excess fat or skin flaps so pieces sit flat. Make small shallow cuts in the thickest part of the thighs to help marinade penetrate.

In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, and 1 teaspoon kosher salt. Submerge the chicken in the marinade, cover, and refrigerate at least 4 hours and up to overnight (8–12 hours).

About 30 minutes before frying, remove chicken from refrigerator so it comes closer to room temperature. In a large shallow dish or rimmed baking sheet, whisk together the flour, cornstarch, smoked paprika, cayenne, black pepper, garlic powder, onion powder, and 2 teaspoons kosher salt until evenly combined.

Set a wire rack over a baking sheet for the coated pieces to rest on before frying. This keeps the coating from getting soggy.

Heat a heavy 10–12 inch skillet (cast iron preferred) over medium heat. Add 1 to 1 1/2 cups neutral oil — enough to come about 1/2 to 3/4-inch up the side of the pan. Attach a thermometer and heat oil to 325°F (160°C) for thicker bone-in pieces. If your thermometer reads in Celsius, aim for about 160°C.

Working one piece at a time, remove a chicken piece from the marinade allowing excess to drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing the flour onto the skin and around edges so it adheres. Shake off excess and place on the wire rack. Repeat with remaining pieces.

When oil reaches 325°F, gently lower 2–3 pieces into the skillet skin-side down, leaving room between pieces. Do not overcrowd. Fry on the first side until deep golden brown, 8–10 minutes. Flip and continue frying until an instant-read thermometer inserted near the bone reads 165°F (74°C) and the crust is crisp, another 8–12 minutes depending on piece size. Adjust heat to keep oil between 300–325°F.

Transfer cooked pieces to a clean wire rack set over a baking sheet and let rest 5 minutes. Repeat in batches with remaining chicken. If pieces are browning too quickly, lower heat; if oil temperature drops too much, increase heat slightly between batches.

While final chicken is resting, melt the butter in a small skillet over low heat. Stir in honey, lemon juice, and chopped parsley until combined. Spoon this glaze over the hot fried chicken (about 1–2 tsp per piece) or toss pieces briefly in the glaze for a light sheen. Optionally drizzle additional hot honey for a spicier-sweet finish.

Serve each piece on a warm buttermilk biscuit or toasted bread. Top with a couple slices of pickle and a sprinkle of flaky sea salt to taste. Garnish with extra chopped parsley and serve immediately.