Serves 1
Directions
- 1Whisk together the buttermilk, salt, smoked paprika, onion powder, garlic powder, and black pepper in a large bowl, add the chicken, toss to coat, and let sit.
- 2Combine the flour, cornstarch, salt, smoked paprika, onion powder, garlic powder, black pepper, ground mustard, and cayenne if using in a large bowl.
- 3Remove the chicken from the buttermilk, letting excess drip off, then toss well in the seasoned coating, pressing it onto the chicken.
- 4Dip the chicken briefly back into the buttermilk and coat once more in the flour mixture for an extra-crispy coating.
- 5Heat 2–3 inches of neutral oil to 350°F and fry the chicken in batches until golden brown and cooked through.
- 6Transfer chicken to a wire rack and immediately sprinkle with flaky sea salt.
- 7Combine BBQ sauce, honey, butter, apple cider vinegar, smoked paprika, and black pepper in a small saucepan, heat over medium-low until butter melts, then simmer briefly.
- 8Add the hot crispy chicken to a bowl, drizzle with the Honey BBQ sauce, and toss gently to coat.
Ingredients
- 1 1/2 lbs boneless skinless chicken breast, cut into bite-sized pieces
- 1 1/2 cup buttermilk
- 1 1/2 tsp diamond crystal kosher salt
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp black pepper
- 1 1/2 cup all-purpose flour
- 1 cup cornstarch
- 1 1/2 tsp diamond crystal kosher salt
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp ground mustard
- 1/4 tsp cayenne (optional)
- neutral oil
- flaky sea salt
- 3/4 cup bbq sauce
- 1/4 cup honey
- 2 tbsp unsalted butter
- 2 tsp apple cider vinegar
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
Equipment
large bowlsmall saucepanwire rackpot
Tips
- Let the chicken sit in the buttermilk mixture for 20–30 minutes.
- Fry the chicken for 3–5 minutes per batch, ensuring an internal temperature of 165°F.
- Do not overcrowd the pot when frying.
- Simmer the sauce for 2–3 minutes while stirring occasionally.
- Add additional sauce as desired to keep chicken glossy without completely saturating the breading.
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