Ingredients
Units
Scale
- 1 and 1/2 lbs boneless skinless chicken breast
- 1 cup buttermilk
- 1 Tbsp. and 2 tsp. cayenne pepper powder, divided
- 2 cups vegetable oil
- 1 cup flour
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup butter
- 2 Tbsp. honey
- 1 tsp. apple cider vinegar
Instructions
- Butterfly the chicken breasts by slicing them in half lengthwise. Add them to a bowl or a large plastic bag.
- Add the buttermilk and 1 teaspoon of cayenne to the chicken. Make sure all the chicken is coated and covered with the buttermilk. Marinate for 8 hours or overnight.
- When you’re ready to cook, remove the chicken from the fridge and let it come to room temperature for 20 minutes while you prepare the flour dredge and heat the oil.
- Add the oil to a large stock pot or skillet over medium heat and heat to 300°F. Use a candy thermometer to gauge the temperature and to try to keep it at 300F throughout.
- Whisk together the flour, garlic powder, salt, pepper, and 1 teaspoon of the cayenne.
- Shake excess buttermilk off of a piece of chicken. Dip it into the flour mixture on both sides, then back into the buttermilk on both sides, and then back into the flour mixture on both sides, shaking any excess flour off and making sure the entire piece of chicken is covered in the dredge. Repeat with each piece of chicken. Arrange coated chicken pieces in a single layer on a plate as you go.
- Fry the chicken pieces, about 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. You may need to do this in batches as you don’t want to crowd the chicken – make sure the chicken pieces are not touching as they fry.
- Remove the chicken and let it drain on a wire rack with a paper towel underneath.
- While the chicken is frying, melt together the butter, honey, apple cider vinegar, and the remaining tablespoon of cayenne in a small saucepan. Stir occasionally.
- When all the chicken has fried, brush the chicken liberally with the spicy honey butter glaze.