1 chicken, cut into pieces and cleaned
1 tablespoon of kosher salt
1/2 tablespoon of black pepper
1 teaspoon of non-salted Cajun Seasoning
1/2 teaspoon of salted Cajun seasoning
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 good pinch of red pepper flakes
1/2 teaspoon of smoked paprika
1/2 teaspoon of herbs de Provence
1 1/2 cups of buttermilk
1 1/2 cups of all-purpose flour
3/4 cup of cornstarch
For the sauce:
1 stick of butter
1 tablespoon of lemon pepper
1 tablespoon of honey
1 teaspoon of lemon juice
Oil, for frying
Preheat the oil.
Meanwhile, in a bowl, combine everything except for the flour and cornstarch. In a separate bowl, add in the flour and cornstarch and give it a mix. For extra flavor, add a heaping spoonful of Cajun seasoning. Dredge the chicken in the flour and shake off the excess. Fry until golden brown with an internal temperature of 165F.
Meanwhile, to make the sauce, add all of the ingredients into a sauce pot and bring to a boil. Then, remove from the heat and pour over the chicken.