PREP TIME: 2-4 hours
COOK TIME: 30 minutes - 1 hour
SERVES: 6-8 people
- 3 cups buttermilk
- 1 tbsp ground black pepper
- 2 tsp cayenne powder
- 3lbs boneless chicken thighs and/or boneless
- chicken breasts (cut in half crosswise)
- 2 cups all-purpose flour
- 1 tsp each: onion powder, black pepper
- 1 tsp sea salt
- High heat oil for frying
- 8 fresh Serrano peppers
- *4 dried Thai chilies (*optional for extra kick)
- 1 jar Oregon Growers Honey of your choice
- 1 Fresno chili, thinly sliced
- 1 Jalapeno or Serrano pepper, thinly sliced
- In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat.
- Let stand at room temperature for 2 hours or refrigerate for 4 hours. In the meantime, combine 8 serrano peppers (sliced in half), *4 dried thai chiles (crushed), and 1 jar of Oregon Growers Honey in a small saucepan.
- Bring to a simmer over medium-high, and simmer until infused, 5-6 minutes.
- Remove from heat; cool 15 minutes. Strain through a fine wire mesh into a bowl, and then back into the Oregon Growers Jar.
- In a large, resealable plastic bag, mix the flour with the onion powder, salt, and black pepper. Shake to combine.
- Now set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl.
- Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 15-30 minutes.
- In a deep skillet, heat 1½ inch of oil to 350°. Set another rack over a baking sheet; line with paper towels.
- Fry the chicken in batches, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160° ~ 15 to 18 minutes for each batch. At this point you can make a chicken sandwich or just a platter of fried chicken, and drizzle with the warm Hot Honey just before serving, garnish with sliced chilies!