1-2lbs Chicken pcs (Wings, Legs or thighs ONLY)
1 C Buttermilk
2 C Self rising Or All-purpose Flour
1 T Cornstarch
1 tsp Salt, pepper & garlic salt
1/8 tsp Paprika and Cayenne pepper
Enough oil to fry (Use Canola or Peanut)
1/3 C Honey
3 tsp Lemon Pepper Seasoning (use 2 tsp Cracked Black Pepper, 1 tsp Sea salt, 2 tsp Lemon Zest)
3 T Fresh Lemon Juice
1 T Butter (Melted)
Heat all ingredients, set aside
For EXTRACRISPY Fried Chicken:
1.Heat oil to 350. This is extremely important!!
2.Season chicken with HALF of your Salt, pepper & garlic powder. Immediately soak chicken in a large bowl of your buttermilk for 5 minutes.
3.Season flour AND CORNSTARCH with remaining seasonings in a brown paper bag. Shake bag. (FOR EXTRA CRISPY, pour 2 T buttermilk into flour mixture and form clumps with your hands)
4.Add chicken to bag and shake well to coat each chicken piece in your Seasoned flour/cornatarch.
5.Remove chicken from bag and let sit out for FIVE minutes to allow coating to stick.
6.Gently fry in Canola or Peanut Oil for 12-16 mins or until cooked through. DO NOT OVERCROWD THE PAN OR DEEP FRYER!!! Flip constantly til done. When done, drain on paper towel or brown paper bag and immediately go to last step (7)
- Add chicken to sauce, toss to coat or drizzle over. You can bake for 5 additional mins to allow coating to adhere. Serve while hot! ?? •Optional: Sprinkle parsley over chicken.