Honey Glaze Sweet
¼ cup honey

2 tablespoons soy sauce

⅛ teaspoon red pepper flakes

1 ½ tablespoon olive oil

Whisk honey, soy sauce, and red pepper flakes in a bowl.

Heat olive oil in a skillet over medium heat;. Pour honey mixture into skillet and continue to cook until the sauce is thickened, about 5 minutes more.

Spicy fried chicken
1 (1.35kg) whole chicken, cut into pieces

salt and ground black pepper to taste

1-liter buttermilk

2 tablespoons hot pepper sauce

1 teaspoon cayenne pepper

375g plain flour

1 tablespoon cayenne pepper

2 teaspoons garlic granules

1 teaspoon paprika

salt and ground black pepper to taste

1-liter vegetable oil for deep frying

Sprinkle the chicken pieces with salt and pepper and place them during a deep-sided baking dish.

Whisk together the buttermilk, hot Poivrade, and 1 teaspoon of cayenne pepper during a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and canopy the dish with cling film. Refrigerate for about 2 hours to marinate.

Remove the chicken pieces from the buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture.

Place the flour, 1 tablespoon of cayenne pepper, garlic granules, paprika, and salt and pepper to taste during a large plastic resealable bag; shake well to mix. Place 2 or 3 pieces of chicken at a time into the bag and shake well to coat the chicken pieces with seasoned flour.

Heat oil during a deep fat fryer or large saucepan to 180 degrees C. Gently place chicken pieces into the recent oil and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to fifteen minutes (thighs and drumsticks). Drain the fried chicken on kitchen towels.