Ingredients

• 1 (3-pound) chicken, cut into 8 pieces
• 3 cups buttermilk
• 1 cup honey
• 2 teaspoons chopped chipotle chiles in adobo
• 8 cups vegetable oil
• 4 cups all-purpose flour
• 2 teaspoons cornstarch
• Kosher salt and freshly ground pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika

Instructions

1. In a large bowl, combine the chicken and buttermilk; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside.
2. In a large Dutch oven, heat the oil to 350 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, and paprika.
3. Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken.