Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 1.5 lbs or 680g)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 cup (240ml) buttermilk
  • Cooking oil for frying
  • ¼ cup (60ml) honey
  • 1 tablespoon (15ml) hot sauce (adjust to taste)
  • 1 teaspoon (5g) crushed red pepper flakes

Instructions:

  1. In a large bowl, mix buttermilk with half of the spice blend (paprika, garlic powder, onion powder, salt, black pepper, and cayenne).
  2. Add chicken thighs to buttermilk mixture, ensuring they are fully submerged. Cover and chill for at least 30 minutes.
  3. In another bowl, combine flour with remaining spices.
  4. Remove chicken from the buttermilk, allowing excess to drip off, then coat in the flour mixture.
  5. In a deep frying pan or Dutch oven, heat oil over medium-high heat (about 350°F/175°C).
  6. Carefully place coated chicken thighs in hot oil, avoiding crowding.
  7. Fry for 7-10 minutes per side, or until golden brown and internal temperature reaches 165°F (75°C).
  8. Remove chicken and drain on a wire rack lined with paper towels.
  9. In a small saucepan, combine honey, hot sauce, and red pepper flakes over low heat.
  10. Stir until warm and well combined.
  11. Drizzle the spicy honey over the fried chicken thighs and garnish as desired.