- ½ gallon buttermilk
- kosher salt and pepper
- 12 oz. bottle of hot sauce
- ⅓ c. honey
- 1 3/12- 4lb chicken cut into 8 pieces (or 4 pounds of mixed chicken pieces. I used wings and drumsticks)
- Peanut or Vegetable oil for frying
- 2 c. flour
- 2 tbsp. cayenne pepper
- 2 tsp. smoked paprika
- 1 tsp. sugar
- ½ tsp. black pepper
- * Honey for drizzling
- Lay the chicken out on a large cutting board or cleaned workspace. Liberally season the chicken with salt and pepper, front and back. Poke the chicken with a hole to allow the flavor to completely saturate the chicken. Place the chicken in a large tupper ware container that will fit the chicken and pour the buttermilk over the chicken and place in the refrigerator overnight or at least, 8 hours.
- Remove chicken from the refrigerator and pour out the buttermilk completely. Prepare the marinade by whisking the hot sauce and honey. Take the chicken and dip them into the hot sauce marinade and place the chicken back into the refrigerator for 2-4 hours.
- Using a large cast iron skillet or deep fryer, fill the pan or fryer with oil and allow the oil to reach 350 Degrees.
- Whisk together the flour, cayenne pepper, smoked paprika, sugar, and black pepper. Dredge the chicken through the flour, and shake off excess flour and place in the hot oil. Allow the chicken to cook until golden brown (10-12 minutes for wings, 12-15 for thighs, legs, and breasts). Once the chicken is cooked completely, season with a little salt and pepper and transfer to wire rack lined with paper towels. Drizzle with a little honey and allow to cool for 10 minutes before serving. If you want to sprinkle a little more hot sauce once finished you can if you want.