Instructions

1. Seasoning and Marinating the Chicken

   Marinate the chicken pieces in the buttermilk with half a teaspoon of salt and black pepper for at least 15 minutes. · 15 min
2. Preparing the Coating Mixture

   In a wide bowl, combine the all-purpose flour with the cornstarch, garlic powder, onion powder, smoked paprika, and the remaining salt and black pepper.
3. Breading the Chicken

   Dredge the chicken pieces in the flour mixture until fully coated, then quickly dip them back into the buttermilk and coat once more in the flour for an extra crispy crust.
4. Frying the Chicken

   Heat the oil in a deep skillet over medium-high heat (180°C/350°F), then fry the chicken pieces in batches for 6 to 8 minutes until golden, crispy, and cooked through. · 8 min
5. Preparing the Buffalo Sauce

   In a small saucepan over low heat, mix the hot sauce with the melted butter and honey, stirring for one minute until the sauce is fully emulsified. · 1 min
6. Tossing Chicken with Sauce and Serving

   Place the hot crispy fried chicken in a large bowl, pour the warm buffalo sauce over it, and gently toss until all pieces are evenly coated; serve immediately with ranch dressing and celery sticks.

Nutrition / serving

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