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1
To prepare the chicken, whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chile de arbol powder in a large bowl.
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2
Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
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3
Stir the flour, garlic and onion powders, paprika, and cayenne together in a large bowl.
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4
Divide the flour mixture between 2 shallow platters and season generously with salt and pepper.
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5
Pour the remaining 2 cups buttermilk into a bowl.
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6
Drain the chicken in a colander and pat it dry.
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7
Dredge the pieces, a few at a time, in the flour mixture and pat off any excess.
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8
Then dip in the buttermilk and allow the excess to drain off.
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9
Dredge the pieces in the second plate of flour and pat off the excess.
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10
Put the chicken pieces on a baking rack set over a baking sheet and set aside while the oil heats.
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11
Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet.
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12
Put the skillet over medium-high heat and heat the oil to 375F on a deep-frying thermometer.
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13
Working in batches, add a few chicken pieces to the hot oil and fry, turning occasionally, until evenly golden brown and cooked through, about 20 minutes.
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14
Remove from the oil with a slotted spoon and transfer to a rack to drain.
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15
Serve on a platter, drizzled with Tabasco Honey and garnished with parsley.
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16
Whisk together the honey, Tabasco, and salt to taste in a bowl.
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17
Serve with the chicken.
