1 whole chicken, cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
1/2 cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
Chopped green onions, for garnish
Directions
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least an hour, or overnight for best results.
In another bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
Remove the chicken from the buttermilk and dredge each piece in the seasoned flour, ensuring they are well coated.
Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the chicken pieces in batches until golden brown and cooked through, about 10-15 minutes per batch. Drain on paper towels.
In a small saucepan, combine the honey, soy sauce, and apple cider vinegar. Heat over medium heat until the sauce is warm and slightly thickened.
Brush the warm honey glaze over the fried chicken pieces.
Garnish with chopped green onions before serving.
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Variations & Tips
For a spicier kick, add a teaspoon of cayenne pepper to the flour mixture. If you’re looking for a healthier version, try baking the chicken instead of frying it at 400°F (200°C) for 30-35 minutes, then adding the glaze. For a different flavor profile, you can use maple syrup instead of honey in the glaze.
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