Crispy Southern Hot Honey Fried Chicken: Sweet, Spicy, and Irresistible

In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces and mix to coat. Cover and let the chicken marinate in the refrigerator for at least 1 hour or up to overnight for the best flavor.
Prepare the Coating:

In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to ensure an even coating. Place the coated chicken pieces on a wire rack or plate while you heat the oil.
Fry the Chicken:

Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat. The oil should reach about 350°F (175°C).
Carefully add the chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding. Fry the chicken for 10-12 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F or 75°C).
Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Prepare the Hot Honey Glaze:

While the chicken is frying, combine the honey, hot sauce, butter, and crushed red pepper flakes (if using) in a small saucepan.
Heat over low to medium heat, stirring occasionally, until the butter has melted and the glaze is smooth. Remove from heat.
Coat the Chicken with Hot Honey Glaze:

Once the chicken is fried and crispy, drizzle the hot honey glaze generously over each piece, or brush it on for a more controlled coating.
Serve immediately and enjoy the perfect balance of crispy, sweet, and spicy!
Serving and Storage Tips: