Ingredients:
- 4 chicken breasts, boneless and skinless
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups vegetable oil, for frying
For the Honey Glaze:
- 1/2 cup honey
- 1 tablespoon hot sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt to taste
Directions:
1. In a large bowl, marinate the chicken breasts in buttermilk for at least 1 hour or overnight in the fridge.
2. In another bowl, mix together flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
4. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture until well coated.
5. Fry the chicken in batches for about 8-10 minutes each or until golden brown and cooked through. Drain on paper towels.
6. For the glaze, combine honey, hot sauce, apple cider vinegar, garlic powder, and salt in a small saucepan over medium heat. Stir until well blended and heated through. 7. Brush the fried chicken with the honey glaze and serve immediately.
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