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Directions:
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Arrange the chicken in an even layer in a large baking pan.
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Sprinkle evenly with kosher salt, top with sliced onions.
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In a small bowl whisk together the buttermilk, beer and sriracha, pour evenly over the chicken, cover and refrigerate for 8 to 24 hours.
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In a medium sized bowl stir together the flour, brown sugar, chili powder, onion powder, salt, pepper, and cayenne.
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One at a time remove the chicken pieces, dredge in the flour mixture then gently re-dip in the buttermilk/beer marinade and recoat with the flour mixture (double coating of the flour mixture will give you a crispier chicken), set on a wire rack that has been set over a baking sheet.
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Allow the coated chicken to sit at room temperature for 10 to 15 minutes.
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Preheat oven to 250.
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Add the oil to a large pot until about 6 inches deep, heat to 350 degrees using a cooking thermometer clipped to the pan, adjust heat to maintain that temperature.
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Working in batches fry the chicken until golden brown and cooked through (between 4 and 12 minutes each, depending on how thick the chicken and if the piece has a bone in it, use a meat thermometer to check for doneness).
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Once each piece is done, return to the wire rack and place baking sheet in the oven while the remainder of the chicken is cooking.
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Whisk together the honey and sriracha, drizzle over the chicken just prior to serving (alternately, it can be used as a dipping sauce).
