Crispy Fried Chicken with Creamy Sauce

In a shallow bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

In another bowl, whisk together the egg and buttermilk.

Dip each piece of chicken into the egg and buttermilk mixture, ensuring it’s fully coated, then dredge it in the seasoned flour mixture, pressing gently to ensure the coating sticks.

Fry the Chicken:

Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).

Fry the chicken pieces in batches for 6-8 minutes, turning occasionally, until golden brown and crispy. Ensure the chicken is cooked through (internal temperature of 165°F).

Remove the chicken from the oil and drain on paper towels to remove excess oil.

Prepare the Creamy Sauce:

In a bowl, combine mayonnaise, Dijon mustard, honey, lemon juice, garlic powder, and parsley. Stir until smooth and creamy.

Season with salt and pepper to taste.

Assemble:

Once the chicken is cooked and drained, drizzle the creamy sauce over the top.

Garnish with extra chopped parsley for a fresh touch and serve immediately.

Serving and Storage Tips: