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1
Cut away the tips of the wings. Place chicken in a strainer, and squeeze lemon juice over evenly and then wash off. Move chicken to a bowl, season with salt (2 tsp.) and pepper (1 tsp.), and let stand for 15 minutes. Add buttermilk and coconut vinegar to the bowl. Leave chicken covered in this bath for 5 hours minimum, but for best results refrigerate overnight.
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2
Make sure chicken is at about room temperature when ready to fry. Season flour with paprika, cayenne, and the rest of the salt and pepper. One by one, lift each piece out of the buttermilk to briefly drain the excess, then place in a grocery bag with the flour mixture. Fold the bag closed, and shake to thoroughly coat the chicken with the flour mixture, about 30 seconds. Move coated pieces to a baking rack.
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3
Chef Trick... let chicken sit on the rack for at least 20 minutes before frying. That allows for the buttermilk to react with the flour, which aides in the coating being absorbed by the chicken which gives it that great crunchy texture once cooked.
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4
Heat up at least 3 inches of oil (canola or peanut) in a deep heavy bottomed pot over medium heat, adjusting the temperature of the oil as necessary to maintain 325u00b0F. I highly recommend investing in a cooking thermometer. It will change your life!
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5
Once the oil is hot enough, add a few pieces at a time and fry in batches, and be careful not to splash. Cook until crispy, deep golden brown. Roughly 10 - 12 minutes per batch. Once finished, move to a clean baking rack to cool.
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6
For the sauce, add honey, thyme, butter, garlic, and Gindo's Spice Of Life (or red chili flakes) to a saucepan and saute over low heat. Once flavors are fully incorporated, and the honey has a vicious consistency (about 5 minutes), remove from heat and drizzle over the chicken.
