Ingredients

serves 4 to 6

　　1 quart plus 2 cups buttermilk

　　Kosher salt

　　2 teaspoons chile de árbol powder, or 2 tablespoons hot sauce

　　2 small chickens (3 to 4 pounds total), each cut up into 8 pieces (breasts halved)

　　3 cups all-purpose flour

　　1 tablespoon garlic powder

　　1 tablespoon onion powder

　　1 tablespoon sweet Spanish paprika

　　2 teaspoons cayenne pepper

　　Freshly ground black pepper

　　Canola oil, for deep-frying

　　Tabasco Honey (recipe follows)

　　Fresh flat-leaf parsley leaves, for garnish

　　

Tabasco Honey

1 cup honey

　　3 tablespoons Tabasco sauce

　　Kosher salt

　　

Step 1

To prepare the chicken, whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chile de árbol powder in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight.

　　

Step 2

Stir the flour, garlic and onion powders, paprika, and cayenne together in a large bowl. Divide the flour mixture between 2 shallow platters and season generously with salt and pepper. Pour the remaining 2 cups buttermilk into a bowl. Drain the chicken in a colander and pat it dry. Dredge the pieces, a few at a time, in the flour mixture and pat off any excess. Then dip in the buttermilk and allow the excess to drain off. Dredge the pieces in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet and set aside while the oil heats.

　　

Step 3

Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet. Put the skillet over medium-high heat and heat the oil to 375°F on a deep-frying thermometer. Working in batches, add a few chicken pieces to the hot oil and fry, turning occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain. Serve on a platter, drizzled with Tabasco Honey and garnished with parsley.

　　

Tabasco Honey

Step 4

Whisk together the honey, Tabasco, and salt to taste in a bowl. Serve with the chicken.

　　Bobby Flay's Throwdown!