Ingredients
¼ cup honey
½ teaspoon cayenne pepper
4 teaspoons hot pimentón (Spanish smoked paprika)
Kosher salt
1 cup buttermilk (or ¾ cup whole milk mixed with ¼ cup plain yogurt)
2 garlic cloves, minced
3 ½ pounds chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, and 2 breasts cut in half across the bone)
1 cup all-purpose flour
2 tablespoons cornstarch
Neutral oil (such as canola, grapeseed, or safflower), for frying
Instructions
Prepare the Honey Mixture:
In a small bowl, whisk together the honey, cayenne pepper, 1 teaspoon of the pimentón, and ½ teaspoon salt. Cover the bowl and set it aside at room temperature for up to 1 day. This mixture will be used to drizzle over the fried chicken once it’s cooked.
Marinate the Chicken:
In another small bowl, whisk together the buttermilk, garlic, remaining 3 teaspoons of pimentón, and 2 tablespoons salt. Pour this mixture into a large resealable plastic bag and add the chicken. Seal the bag and turn it to coat the chicken evenly. Refrigerate for at least 4 hours, or preferably overnight.
Bring Chicken to Room Temperature:
Remove the chicken from the refrigerator 1 to 2 hours before cooking to allow it to come to room temperature.
Prepare the Coating:
In a large baking dish, whisk together the flour, cornstarch, and 1 teaspoon salt.
Heat the Oil:
Pour about ½ inch of oil into a large heavy pot and heat it over medium heat.
Coat the Chicken:
Remove the chicken from the bag, letting excess buttermilk drip off. Working with one piece at a time, dredge the chicken lightly in the flour mixture, coating all sides. Transfer the coated pieces to a plate. Discard any remaining buttermilk and flour mixtures.
Fry the Chicken:
Once the oil is hot enough to bubble around the edge of a chicken piece when dipped in, carefully add a few pieces to the pot using tongs. Avoid overcrowding the pot.
Fry the chicken, turning the pieces every few minutes and adjusting the heat as needed, until the skin is dark golden brown and the chicken is firm to the touch. Use an instant-read thermometer to check for an internal temperature of 170°F. This will take about 15 minutes for wings and breast pieces, and 18 to 20 minutes for legs and thighs.
Transfer the cooked chicken to a paper towel-lined platter and repeat with the remaining pieces, adding more oil if necessary.
Serve:
Serve the fried chicken immediately, drizzled with the reserved honey mixture or using it as a dip. The chicken is also delicious at room temperature or even cold. Enjoy!
