1 whole chicken, cut
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of Cajun seasoning
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of herbs de Provence
1 teaspoon of smoked paprika
1 teaspoon of dried fennel
1 cup of buttermilk
2 cups of all purpose flour
1 cup of cornstarch
oil, for frying
2 tablespoons of honey
2 tablespoons of hot sauce
In a large bowl, mix together the seasonings and then set aside. In another bowl, add the chicken and liberally season with some of the seasoning. It’s okay if there’s leftover seasoning. Be sure to generously season. Then, add in the buttermilk.
In another bowl, mix together the flour and cornstarch and set aside. When you’re ready, dredge the chicken in the flour mixture and shake off the excess. Set on a rack for about 5 minutes until the oil is hot. When the oil is hot, add in the chicken and cook on both sides until golden brown and the internal temperature is 165F.
To make the hot honey, pour the honey and hot sauce into a sauce pan and bring to a boil. Then, remove from the heat and serve with the chicken.