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1
Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish.
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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
Place the remaining 2 cups of buttermilk in a bowl.
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4
Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
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5
Drain the chicken in a colander and pat it dry.
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6
Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off.
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7
Dredge in the second plate of flour and pat off the excess.
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8
Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
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9
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot.
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10
Put the pot over medium-high heat and heat the oil to 375F on a deep-fry thermometer.
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11
Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
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12
Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
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13
Serve hot drizzled with the ancho honey, if desired.
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14
If making Ancho honey, whisk together honey, chili powder and salt in a bowl, and drizzle over the chicken.
