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Ingredients

How to make it

  • Halve the birds by cutting down one side of the breastbone and through the ribs with a sharp, heavy knife. Repeat on the opposite side, effectively removing the breastbone. Soak the halves in buttermilk for 4 to 12 hours in the refrigerator.
  • Remove the birds from the buttermilk, season well with salt and pepper, and dredge in flour. Shake off the excess flour and refrigerate them for at least half an hour.
  • Heat 4 inches of oil to 375 degrees in a fryer or large pot.
  • Melt the butter, then combine it with the honey, garlic, and hot sauce in a large bowl.
  • Fry the birds in batches until golden brown and crisp, 3 or 4 minutes. Drain well on paper towels.
  • Toss the fried birds with the melted-butter mixture, add the jalapeños and herbs, and transfer to a plate. Serve immediately.
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