Fried Chicken with Dipping Sauces

Step 1

In a large bowl, combine the 2 lb chicken pieces and 1 cup buttermilk. Stir to coat, cover, and refrigerate for at least 30 minutes or up to overnight.

Step 2

In a shallow dish, mix 1.5 cups flour, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper. Dredge each buttermilk-coated chicken piece in the flour mixture, pressing to adhere. Shake off excess and set aside on a plate.

Step 3

In a large skillet, heat 2 cups vegetable oil over medium-high until shimmering, about 350°F. Working in batches, carefully add chicken pieces without crowding the pan. Fry until golden brown and cooked through, about 12-15 minutes per batch, turning occasionally. Internal temperature should reach 165°F.

Step 4

While chicken fries, make the white sauce: in a small bowl, stir together 0.5 cup mayonnaise, 1 tbsp lemon juice, and 1 tsp garlic powder. Season with salt and pepper to taste.

Step 5

Make the red sauce: in another small bowl, combine 0.25 cup ketchup, 1 tbsp hot sauce, and 1 tsp honey. Stir until smooth.

Step 6

Remove fried chicken to a wire rack or paper towel-lined plate to drain. Serve hot with both dipping sauces on the side.