In a large pot over medium-high heat, add enough rice bran oil to cover the chicken (about half full) and bring the oil’s temperature to a steady 325° F.
In a deep bowl, add the buttermilk. Fully submerge each piece of room-temperature chicken, then dredge in the flour mixture, massaging the mixture into every crevice, making sure each piece is covered completely.
Add the thighs, a few at a time, to the hot oil. While cooking, use Tongs to flip the chicken around a few times so it browns evenly. Cook for about 5 minutes, until the meat’s internal temperature reaches 165°. The exterior of the chicken will be a deep golden brown.
Remove the chicken from the oil and drain on a wire rack set over a baking sheet. Allow the chicken to rest for about 5 minutes.
In a large stainless steel pot over medium-high heat, combine the ingredients and cook for 10 minutes, then aside to chill.
In a large mixing bowl, whisk together the ingredients.
In a saucepan over medium heat, bring the honey and chili flakes to a simmer. Do not allow the mixture to boil. Remove from heat, set aside for 30 minutes, then strain, extracting the honey from the chili flakes.
Arrange 2 thighs on each plate and drizzle with honey. Enjoy!
About this recipe
COOKS NOTE: Chef Ceynowa stresses that the key is to press the breading into every possible crevice of the chicken pieces before frying. “That way none of the moisture can leak out of a gap.”