Alex’s Rendition of Max’s Fried Chicken

Ingredients

1 Chicken cut into 8 pieces, 3-pound
3 cups buttermilk
1/2 jar chopped jalapeno peppers
1 cup honey
2 teaspoons chopped chipotle chiles in adobo
8 cups Vegetable oil
4 cups all-purpose flour
2 teaspoons cornstarch
Kosher salt and freshly ground pepper
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1 teaspoon smoked paprika
2 teaspoons ground jalapeno pepper powder

Directions

In a large bowl, combine the chicken and buttermilk and jalapenos; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside.
In a large Dutch oven, heat the oil to 275 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, jalapeno powder and paprika.
Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken.