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Ingredients
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Chicken & Brine
Dredge & Coating
Frying
Hot Honey Sauce
Finishing & Garnish
Method
Chicken & Brine
Prep and brine
Rinse chicken pieces and pat dry with paper towels. In a large bowl or container, whisk together buttermilk, 2 tablespoons fine salt, 1 tablespoon sugar and 1 teaspoon hot sauce (if using). Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours and up to overnight. This both seasons and tenderizes the meat.
Dredge & Coating
Make dry mix
In a large shallow dish or rimmed baking sheet, combine the all-purpose flour and cornstarch. Add paprika, smoked paprika, garlic powder, onion powder, dried thyme, cayenne, 1 teaspoon black pepper and 2 teaspoons fine salt. Whisk thoroughly so spices are evenly distributed.
Make egg wash
In another shallow bowl, beat 2 large eggs with 1/2 cup milk until smooth.
Dredge the chicken
Remove chicken from the buttermilk, letting excess drip off. Dredge each piece first in the seasoned flour mixture, shaking off excess, then dip into the egg wash, and finally re-coat in the flour mixture. Press the flour onto the skin to create a good crust. Place coated pieces on a wire rack set over a sheet tray and let rest for 20–30 minutes at room temperature to allow the crust to set.
Frying
Heat oil
Pour neutral oil into a deep heavy pot or Dutch oven to a depth of about 3–3.5 inches (roughly 1.2–1.5 liters). Attach a deep-fry thermometer and heat oil to 175°C (350°F). Maintain temperature between 160–175°C (320–350°F) during frying.
Fry chicken
Working in batches (do not crowd), gently lower chicken pieces into the oil skin side down. Fry for 12–16 minutes per piece depending on size, turning as needed so pieces brown evenly—aim for a deep golden brown crust. Monitor oil temperature and adjust heat so it stays in range. Use an instant-read thermometer to check internal temperature near the bone; chicken is done at 74°C (165°F). Transfer fried pieces to a wire rack set over a sheet tray to drain. Sprinkle lightly with 1 teaspoon kosher salt while hot.
Hot Honey Sauce
Make hot honey
In a small saucepan over low heat, combine 1/2 cup honey, 1 tablespoon apple cider vinegar, 1 teaspoon chile flakes (or 1–2 teaspoons chile paste), 1/4 teaspoon cayenne, 1 tablespoon unsalted butter and 1/4 teaspoon fine salt. Warm gently, stirring until butter melts and ingredients are well combined. Do not boil; simmer for 1–2 minutes to meld flavors, then remove from heat. Taste and adjust heat or vinegar balance as desired (add more vinegar for tang, more chile for heat). Keep warm until serving.
Optional straining
If you used chile flakes and prefer a smooth sauce, strain through a fine mesh sieve into a small bowl, pressing solids to extract flavor. Discard solids.
Finishing & Service
Glaze and serve
To serve, either drizzle the hot honey over the fried chicken pieces or place the honey in a small pitcher and pass at the table so diners can apply to taste. If you want a glossy tacky finish, brush a thin layer of hot honey onto each piece immediately after frying. Garnish with chopped parsley and serve with lemon wedges on the side.