Rinse and pat dry the chicken pieces. In a very large bowl or two bowls, combine buttermilk, 1/2 cup of the honey, 2 tsp salt, 1 tsp black pepper, and hot sauce (if using). Submerge chicken, cover, and refrigerate at least 4 hours or overnight.

Prepare dredge

In a large shallow pan or baking tray, whisk together flour, cornstarch, remaining salt (4 tsp), remaining black pepper (3 tsp), paprika, garlic powder, onion powder, and cayenne. In a separate shallow bowl, beat eggs.

Dredge and rest

Working in batches, remove chicken from buttermilk letting excess drip off. Dip each piece in beaten eggs, then press into the flour mixture to thoroughly coat. Place coated pieces on a wire rack and let rest 10–15 minutes so coating adheres.

Fry

In a large heavy pot or deep fryer, heat vegetable oil to 325°F (163°C). Fry chicken in batches without overcrowding: cook for 12–14 minutes per batch, turning as needed, until internal temperature reaches 165°F (74°C) and coating is golden. Maintain oil temperature between 300–340°F; adjust heat as needed. Drain on wire rack over a sheet pan.

Honey glaze

Meanwhile, in a small saucepan, gently warm the additional 1 cup honey with 2 tbs butter until just combined (do not boil). For a thinner glaze, stir in 1–2 tablespoons hot water. Toss hot fried chicken lightly in a large bowl with about 1/2–3/4 cup of the glaze so each piece gets a light sheen (reserve extra glaze for serving). Alternatively, brush glaze onto chicken pieces on a rack.

Finish

Place glazed chicken on a clean rack to set for 3–5 minutes. Keep warm in a 200°F (95°C) oven while remaining batches are finished.

Mashed Potatoes & Gravy

Cook potatoes

Place peeled and quartered potatoes in a large pot and cover with cold water. Add 2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, 15–20 minutes. Drain well.

Mash

Return drained potatoes to the pot over low heat for 1 minute to evaporate excess moisture. Off heat, add 6 tbs butter and begin mashing. Gradually add warm milk until desired creaminess is reached (about 2 cups). Season with 1 tsp black pepper and additional salt to taste. Keep warm.

Make gravy

In a saucepan over medium heat, warm chicken drippings or 1 cup pan juices. Whisk in 4 tbs flour and cook 1–2 minutes until lightly golden. Slowly whisk in chicken stock until smooth. Bring to a gentle simmer and cook until thickened, about 5–7 minutes. Season with Worcestershire sauce, salt and pepper to taste. If too thick, thin with additional stock or water.

Green Beans

Blanch and sauté

Bring a large pot of salted water to a boil. Add trimmed green beans and blanch 3–4 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking. In a skillet over medium heat, melt 2 tbs butter. Add minced garlic and cook 30 seconds until fragrant. Add drained green beans, season with 1 tsp salt and 1/2 tsp black pepper, and sauté 2–3 minutes to heat through. Taste and adjust seasoning.

Butter Buns (25)

Prepare buns

Arrange dinner rolls on a baking sheet. Brush generously with melted butter. If desired, sprinkle with chopped parsley. Warm rolls in a 350°F (175°C) oven for 5–8 minutes until heated through and butter is absorbed. Serve warm.

Plating & Serving

Arrange the 25-piece honey fried chicken on a large platter. Serve mashed potatoes with gravy on the side (transfer gravy to a serving boat). Place green beans in a serving bowl and warm butter buns at the side. Provide extra honey glaze and napkins. This recipe yields generous portions for 10–12 people; adjust serving sizes as needed.