INGREDIENTS
8 boneless, skinless chicken thighs
Vegetable Oil, for deep frying
BUTTERMILK BRINE
2 cups (480 mL) buttermilk OR soured whole milk* (see notes)
1 tbsp kosher salt
½ tbsp garlic powder
½ tbsp onion powder
1 tbsp hot sauce or chili powder
1 tsp smoked paprika
SEASONED FLOUR CRUST
3 cups (384 g) all-purpose flour
⅓ cup (43 g) cornstarch
2 tsp baking powder
2 tsp garlic powder
2 tsp onion powder
2 tsp kosher salt
2 tsp freshly cracked black pepper
SPICY HONEY BUTTER SAUCE
¼ cup (85 g) honey (you can sub maple syrup)
½ tsp chili powder (or more if you like a lot of spice)
4 tbsp (57 g) unsalted butter
½ tsp kosher salt
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