Fireball Fried Chicken with Smoky Honey Glaze

Allergens

Dairy (buttermilk)

Ingredients

• 6 chicken pieces (legs, thighs, and wings) 2 cups all
• purpose flour 1/4 cup cornstarch 2 tablespoons paprika 2 teaspoons smoked paprika 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper (optional) 2 cups buttermilk Vegetable oil, for frying

Instructions

1. In a shallow dish, whisk together the all purpose flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
2. In another shallow dish, pour in the buttermilk.
3. Season the chicken pieces with salt and pepper to taste, then dredge them first in the dry mixture, shaking off excess flour, followed by the buttermilk, allowing the excess to drip off, and finally back into the dry mixture, coating evenly.
4. In a deep frying pan or Dutch oven, pour in enough vegetable oil to reach about 1 inch up the sides of the pan. Heat the oil to 350°F (175°C).
5. Carefully lower the chicken into the hot oil and cook for 12 14 minutes, turning occasionally, or until the chicken is cooked through and golden brown. Remove from the oil and let drain on a wire rack.

Chef’s Insight

For an extra kick, try adding a pinch of cayenne pepper or crushed red pepper flakes to the flour mixture.

Notes

Be sure to use a thermometer to check the oil temperature and the internal temperature of the chicken. The internal temperature should be at least 165°F (74°C) for safe consumption.