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Trim any large pieces of excess fat from the chicken thighs and legs, leaving some fat for juiciness. In a large bowl, combine the chicken pieces with the buttermilk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Ensure all chicken is submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, to tenderize and flavor the chicken.

Prepare the hot honey sauce. Heat a dry skillet over medium-high heat. Add the halved Fresno chili peppers, cut-side down, and pan-sear for 3-4 minutes until charred and softened. Be aware that the fumes can be strong. Transfer the seared peppers to a food processor with the apple cider vinegar and 1/2 teaspoon kosher salt. Blend until very smooth.

Strain the blended chili mixture through a fine-mesh sieve into a small bowl, pressing on the solids with a spoon to extract all the liquid. Discard the solids. Whisk the honey into the strained chili liquid until well combined. Set aside.

In a large, shallow dish or bowl, combine the all-purpose flour, Panko bread crumbs, crushed cornflakes, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika, and garlic powder. Mix thoroughly.

Remove the chicken from the buttermilk, allowing any excess to drip off. Working with one piece at a time, dredge the chicken thoroughly in the breading mixture, pressing firmly to ensure the breading adheres to all the nooks and crannies. Place the breaded chicken on a wire rack set over a baking sheet. Repeat with remaining chicken.

In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.

Carefully lower 2-3 pieces of breaded chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 8-10 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain oil temperature around 325-350°F.

Using tongs, remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken, frying in batches. Let the oil come back up to temperature between batches.

Serve the hot, crispy fried chicken immediately, drizzled generously with the prepared hot honey sauce.


Trim any large pieces of excess fat from the chicken thighs and legs, leaving some fat for juiciness. In a large bowl, combine the chicken pieces with the buttermilk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Ensure all chicken is submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, to tenderize and flavor the chicken.

Prepare the hot honey sauce. Heat a dry skillet over medium-high heat. Add the halved Fresno chili peppers, cut-side down, and pan-sear for 3-4 minutes until charred and softened. Be aware that the fumes can be strong. Transfer the seared peppers to a food processor with the apple cider vinegar and 1/2 teaspoon kosher salt. Blend until very smooth.

Strain the blended chili mixture through a fine-mesh sieve into a small bowl, pressing on the solids with a spoon to extract all the liquid. Discard the solids. Whisk the honey into the strained chili liquid until well combined. Set aside.

In a large, shallow dish or bowl, combine the all-purpose flour, Panko bread crumbs, crushed cornflakes, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika, and garlic powder. Mix thoroughly.

Remove the chicken from the buttermilk, allowing any excess to drip off. Working with one piece at a time, dredge the chicken thoroughly in the breading mixture, pressing firmly to ensure the breading adheres to all the nooks and crannies. Place the breaded chicken on a wire rack set over a baking sheet. Repeat with remaining chicken.

In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.

Carefully lower 2-3 pieces of breaded chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 8-10 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain oil temperature around 325-350°F.

Using tongs, remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken, frying in batches. Let the oil come back up to temperature between batches.

Serve the hot, crispy fried chicken immediately, drizzled generously with the prepared hot honey sauce.
