1 cup buttermilk
4 cloves garlic, peeled and chopped
2 Tbsp salt
1 Tbsp paprika
2 bay leaves
3 – 4 lbs chicken thighs and legs
1 cup flour
Vegetable oil for frying
2 Tbsp Runamok Szechuan, Arbol or Morita Hot Honey
1 tsp white vinegar
Extra hot honey for drizzling
For the marinade, combine buttermilk, garlic, salt, paprika and bay leaves. Add the chicken pieces and refrigerate for at least 4 hours.
Remove the chicken from the fridge and drain into a colander over the sink. Whisk the eggs in a bowl. Put the flour into a separate bowl. Dredge the chicken into the flour, then into the egg and then back into the flour. Set on a plate in preparation for frying.
Prepare the oil by pouring some into a wide pot so it is roughly 1” deep. Turn the heat onto high until it is 350. Gently lower the chicken into the oil so there is just one layer and put the lid on the pot, leaving it open a crack. Lower the heat to medium and let the chicken thoroughly brown on one side, about 8 minutes. Remove the lid and turn the pieces to repeat on the other side. When the entire piece is fully browned, remove with tongs to a rack placed over a pan. Repeat with the remaining chicken.
While the chicken is cooking, whisk the honey and vinegar together in a small bowl. When ready to eat, serve the chicken with the honey/vinegar mixture on the side, with a spoon for drizzling. Serve with carrot sticks and lots of napkins.