Straight-Up, Down-Home Southern Fried Chicken With Honey

• 1 broiler/fryer chicken, cut into 8 pieces
• 1 quart buttermilk
• 1 tablespoon garlic powder
• 1 1/2 tablespoons onion powder
• 2 tablespoons paprika
• 1/4 cup hot sauce, Louisiana style
• 1 teaspoon cayenne
• flour, for dredging
• peanut oil, for frying
• 1 tablespoon Good quality bacon fat
• 1 large cast-iron skillet, at least 12in.
• 1 fry/candy thermometer
• Honey

1. Marinate chicken in buttermilk and hotsauce overnight, or at least 12 hours.
2. Make a rub with garlic and onion powders, paprika, cayenne, 1 Tablespoon salt & 1 teaspoon black pepper.
3. Heat bacon fat and enough peanut oil to come up 1/8 inch up the side of the skillet. Heat oil to 325.
4. Remove chicken from marinade, season with rub.
5. Dredge in flour.
6. Fry. maintain oil temp, about 10-12 min per side depending on thickness of the chicken. 180 internal temp.
7. Drain on brown papper bags or paper towels. Serve with honey.

chicken, buttermilk, garlic, onion powder, paprika, hot sauce, cayenne, flour, peanut oil, bacon fat, castiron skillet, thermometer, honey

Taken from food52.com/recipes/441-straight-up-down-home-southern-fried-chicken-with-honey (may not work)