Ingredients:

  • 4 pieces of bone-in, skin-on chicken thighs (approximately 1.5 lbs / 680 g)
  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon (5 g) sea salt
  • ½ teaspoon (2 g) black pepper
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) paprika
  • ½ teaspoon (2 g) cayenne pepper
  • 2 large eggs
  • ¼ cup (60 ml) buttermilk
  • Vegetable oil (for frying, approximately 2 cups / 480 ml)
  • ½ cup (120 ml) honey
  • 2 tablespoons (30 ml) hot sauce (such as Sriracha)
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 clove garlic, minced
  • 1 teaspoon (2 g) ground ginger

Instructions:

  1. In a mixing bowl, combine eggs and buttermilk; whisk until blended. Add chicken pieces to the marinade; cover and refrigerate for 30 minutes.
  2. In a separate bowl, mix flour, salt, pepper, garlic powder, paprika, and cayenne pepper.
  3. In a large skillet, heat vegetable oil over medium-high heat until shimmering.
  4. Remove chicken from marinade; allow excess to drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to adhere.
  5. Carefully place chicken in hot oil, cooking in batches if necessary. Fry for 10-12 minutes per side, or until golden brown and internal temperature reaches 165°F.
  6. In a small saucepan, combine honey, hot sauce, apple cider vinegar, garlic, and ginger. Heat over low, stirring until well combined; set aside.
  7. Once chicken is cooked, drain on paper towels and drizzle with sweet spicy honey sauce before serving.