Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups canola oil for frying
  • 0.5 cup wildflower honey
  • 2 tsp red pepper flakes
  • 1 tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • 1 pinch flaky sea salt

Instructions:

  1. Cut your 1.5 lbs chicken thighs into uniform 2 inch pieces.
  2. Place chicken in a bowl with 1 cup buttermilk and a pinch of salt. Let it hang out for at least 15 minutes. Until the meat looks slightly opaque and well coated.
  3. In a shallow dish, whisk together 1 cup all purpose flour, 0.5 cup cornstarch, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 0.5 tsp black pepper.
  4. Lift a piece of chicken from the buttermilk, let the excess drip, then press it firmly into the flour mixture.
  5. Pour 2 cups canola oil into your skillet and heat over medium high. Until a pinch of flour sizzles immediately upon contact.
  6. Carefully add chicken pieces, leaving space between them. Bake/fry for about 4-5 minutes per side. Until the crust is deep golden brown and the internal temp is 165°F.
  7. Move the chicken to your wire cooling rack. Letting them rest for 3 minutes helps the crust 'set' so it won't fall off.
  8. In a small saucepan, combine 0.5 cup wildflower honey, 2 tsp red pepper flakes, 1 tsp cayenne pepper, and 1 tbsp apple cider vinegar. Until tiny bubbles form around the edges.
  9. Place fried chicken in a large clean bowl and drizzle the warm honey mixture over the top. Toss gently. Until every crevice of the crust is glistening.
  10. Sprinkle with 1 pinch flaky sea salt while the glaze is still tacky.