Spicy Honey Butter Fried Chicken

Ingredients

• 4 boneless chicken thighs or breasts
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon hot sauce
• Optional: 1 teaspoon onion powder
• Optional: 1 clove garlic, minced
• 2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4 cup cornmeal
• Optional: 1 teaspoon baking powder
• Optional: 1 tablespoon smoked paprika
• 1/2 cup honey
• 1/4 cup unsalted butter
• 1 tablespoon hot sauce
• Pinch of salt
• Optional: A squeeze of lemon juice
• Optional: 1 teaspoon finely chopped fresh rosemary

Instructions

1. Prepare the chicken: In a large bowl, mix buttermilk, salt, black pepper, paprika, cayenne pepper, and hot sauce. Submerge the chicken pieces, ensuring they are well coated, and marinate in the refrigerator for at least 2 hours or overnight for best results.
2. Prepare the coating: In another bowl, combine flour, garlic powder, onion powder, salt, and black pepper. Mix in cornmeal or baking powder for extra texture.
3. Coat the chicken: Remove the chicken from the buttermilk mixture, allowing excess to drip off, and dredge each piece in the flour mixture. Press the coating onto the chicken.
4. Heat the oil: In a large skillet or deep fryer, heat oil to 350°F (175°C). Ensure the oil reaches the right temperature before frying.
5. Fry the chicken: Carefully place the coated chicken pieces into the hot oil, frying them in batches. Cook each side for 6-8 minutes or until golden brown and the internal temperature is 165°F (74°C).
6. Make the honey butter sauce: In a small saucepan, melt butter over low heat. Stir in honey, hot sauce, and a pinch of salt until well combined.
7. Drizzle and serve: Once the chicken is fried, let it rest to drain excess oil. Drizzle with the honey butter sauce before serving.