Honey Butter Fried Chicken

Ingredients

4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil for frying
1/2 cup unsalted butter
1/2 cup honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
Instructions

Place the chicken pieces in a large bowl. Pour the buttermilk over them. Cover the bowl and refrigerate for at least 4 hours.
In a separate large bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix them well.
Remove one piece of chicken from the buttermilk. Let the excess buttermilk drip off. Dredge the chicken in the flour mixture. Press the flour onto the chicken to create a thick coating. Place the coated chicken on a wire rack. Repeat with all chicken pieces.
Heat 2 inches of vegetable oil in a large, heavy pot to 350°F (175°C). Use a thermometer to check the temperature.
Fry 3-4 pieces of chicken at a time. Do not overcrowd the pot. Fry each batch for 12-15 minutes. Turn the chicken occasionally. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crisp.
Transfer the fried chicken to a clean wire rack set over a baking sheet. This keeps the chicken crisp.
Melt the butter in a saucepan over medium heat. Add the honey and soy sauce. Whisk the mixture until it is smooth and combined. Let it simmer for 2 minutes. Remove the saucepan from the heat. Stir in the lemon juice.
Brush the warm honey butter glaze generously over the hot fried chicken. Serve immediately.