Ingredients

• 2.5 pound chicken thighs and drumsticks
• 1.5 cup buttermilk
• 1 cup all-purpose flour
• 0.75 cup cornmeal
• 1 tablespoon paprika
• 1.5 teaspoon garlic powder
• 1.5 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1.5 teaspoon kosher salt
• 2 cup vegetable oil
• 0.25 cup honey
• 2 tablespoon unsalted butter
• 0.5 teaspoon red pepper flakes
• 2 tablespoon fresh chives, chopped

Steps

1. Pat the chicken thighs and drumsticks dry with paper towels, removing any excess moisture from the surface.
2. Pour buttermilk into a shallow bowl. Submerge all chicken pieces in buttermilk, turning to coat evenly on all sides. Let sit at room temperature for 15 minutes.
3. While chicken soaks, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and kosher salt in a shallow bowl. Whisk together until well mixed.
4. Heat vegetable oil in a large cast-iron skillet over medium-high heat until it reaches 350°F (use a thermometer to check, or test with a small piece of bread — it should sizzle immediately).
5. Remove chicken pieces one at a time from buttermilk, allowing excess liquid to drip off, then coat thoroughly on all sides with the cornmeal-flour mixture, pressing gently to help the coating adhere.
6. Once oil is hot, carefully place coated chicken pieces into the skillet skin-side down, working in batches to avoid crowding (do not stack pieces).
7. Fry the chicken for 12-14 minutes without moving the pieces, allowing the skin to become golden brown and crispy.
8. Using tongs, flip the chicken pieces and fry the other side for 10-12 minutes until the coating is golden brown and an instant-read meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
9. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
10. In a small saucepan, melt butter over low heat and stir in honey until combined. Add red pepper flakes and stir gently, heating for 1-2 minutes until warm but not boiling.
11. Arrange fried chicken on a serving platter and drizzle lightly with warm honey-butter mixture. Garnish with chopped fresh chives and serve immediately.