Mrs. White’s Southern Fried Chicken with Ranch & Hot Honey

In a mixing bowl, combine Buttermilk (4 cups), Kosher Salt (2 Tbsp), Tabasco® Original Red Pepper Sauce (1 dash), and Ground Black Pepper (1 1/3 Tbsp).

Add the Boneless, Skinless Chicken Breasts (4) and Chicken Drumsticks (4) to the buttermilk mixture and let marinate for 2 hours or more

In another mixing bowl, combine All-Purpose Flour (4 cups), Corn Starch (1 cup), Salt (2 Tbsp), Cayenne Pepper (1 Tbsp), Smoked Paprika (1 Tbsp), and Ground Black Pepper (1 Tbsp).

When chicken has marinated, remove from the buttermilk and let excess buttermilk drip off.

Add the marinated chicken to the flour mixture so the chicken is well coated.

Next, place the chicken back in the buttermilk. Repeat the previous step, this time be sure to pack the flour on the chicken so there are bits attached. This will make for an extra crispy chicken.

Drop the chicken in the fryer 350 degrees. With a thermometer, check that the internal temperature is 165 degrees. If the chicken isn’t to temperature but the outside is crispy, finish cooking it in the oven on a sheet tray with a resting rack.

Serve chicken with Bread (to taste) and Pickles (to taste), hot honey, ranch, and fries.

For the ranch, mix Buttermilk (4 Tbsp), Mayonnaise (4 Tbsp), Dijon Mustard (1/2 tsp), White Wine Vinegar (1/2 tsp), Garlic Powder (1/4 tsp), Fresh Chives (1 tsp), Salt (to taste), and Ground Black Pepper (to taste).

In a small pot on medium heat, heat the Honey (1 cup). When the honey is warm, add the Crushed Red Pepper Flakes (1 tsp). Whisk until combined and remove from the heat. Let cool at room temperature.