Low Sodium Honey Butter Fried Chicken

Total time5 hr

Prep time25 min

Cook time35 min

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Ingredients

4 servings

For the chicken

3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
2 cups buttermilk
saco Buttermilk Blend Cultured For Cooking And Baking - 12 Oz Frontier Buttermilk Blend Saco Buttermilk Dry Milk 16 - 16 Oz Friendship - BUTTERMILK Knudsen Cultured 2% Reduced Fat Buttermilk - 1 Quart
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1 tbsp hot sauce
1 ½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder

For the dredge

2 cups all-purpose flour
½ cup cornstarch
1 ½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cayenne pepper

For frying

4 cups vegetable oil, for frying

For the honey butter

4 tbsp unsalted butter
⅓ cup honey
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
In a large bowl, whisk together the buttermilk, hot sauce, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Add the chicken pieces, turning to coat thoroughly. Transfer to a large zip-top bag or covered container and refrigerate for at least 4 hours, or up to overnight.
2
When ready to fry, remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes. In a shallow dish or pie plate, whisk together the flour, cornstarch, 1 1/2 tsp kosher salt, 1 tsp black pepper, smoked paprika, 1 tsp garlic powder, and cayenne until evenly combined.

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