FARM DIRECT SPECIALTY FOODS ®
PREP TIME COOK TIME SERVES
2-4 hours 30 min - 1hr 6-8ppl
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!