Name: Southern Fried Chicken
Ingredients: 2-3 chicken breasts, cutlets, thighs, legs, etc ((use boneless, skinless breasts for sandwiches)); 2 cups buttermilk; 2 cups canola oil; 1 cup all-purpose flour; 2 tbsp cornstarch; ¾ tsp sea salt ((plus more for seasoning chicken directly after coming out of buttermilk)); ¾ tsp savory seasoning salt ((Momofuku)); ½ tsp freshly ground black pepper; ¼ tsp chili and honey powder; honey dust ((sprinkle light dusting after frying chicken))

This recipe is from Tupelo Honey Cafe and is used in their Southern Fried Chicken BLT sandwich.

Southern Fried Chicken

Course Brunch, Dinner, Lunch

Ingredients

2-3 chicken breasts, cutlets, thighs, legs, etc (use boneless, skinless breasts for sandwiches)
2 cups buttermilk
2 cups canola oil
1 cup all-purpose flour
2 tbsp cornstarch
¾ tsp sea salt (plus more for seasoning chicken directly after coming out of buttermilk)
¾ tsp savory seasoning salt (Momofuku)
½ tsp freshly ground black pepper
¼ tsp chili and honey powder
honey dust (sprinkle light dusting after frying chicken)

Instructions

Place the chicken in a small nonreactive bowl and cover with a mixture of buttermilk plus a generous pinch of salt and pepper. Cover with plastic wrap and refrigerate to marinate overnight for at least 1 hour.
In a cast-iron skillet, cook the bacon until crisp, transferring to paper towels when done. Add the canola oil to the bacon drippings in the skillet and increase the heat to medium or 350 degrees F, until the oil begins to bubble.
In a second bowl, combine the flour, cornstarch, salt and pepper, and chili honey powder, mixing thoroughly.
With kitchen tongs, remove the chicken breasts from the buttermilk then dredge in the dry ingredients mixture until the chicken is completely coated. Carefully place the chicken, using tongs, into the hot oil and brown for about 5 minutes per side, or until the breast is golden brown and crispy. Remove the chicken from the hot oil and drain on paper towels. Lightly dust chicken with honey dust.