Yields 8-10 servings
Time 1 hour 45 minutes
Time 1 hour 45 minutes
Ingredients
Two 4 - pound chickens, each cut into 10 pieces (2 legs, 2 thighs, 4 breast halves, and 2 wings)
4 cups buttermilk
1 3/4 Tablespoon kosher salt
1 1/2 Tablespoon ground black pepper
1 Tablespoon plus 1 teaspoon paprika
8 cups vegetable or canola oil
4 cups all-purpose flour
2 Tablespoon garlic powder
2 Tablespoons onion powder
1 cup honey
Directions
Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon salt, 1 tablespoon pepper and 1 teaspoon paprika. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3 to 4 inches. Heat over medium- high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet.
In a rage bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 Tablespoon pepper, and 1 Tablespoon paprika. Whisk to combine the dredge.
Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate.
Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3-5 minutes per side. Transfer to the rack, then drizzle with honey and serve.
In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3 to 4 inches. Heat over medium- high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet.
In a rage bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 Tablespoon pepper, and 1 Tablespoon paprika. Whisk to combine the dredge.
Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate.
Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3-5 minutes per side. Transfer to the rack, then drizzle with honey and serve.
