Hot Honey Chicken

Steps

1. In a large bowl, whisk the buttermilk with 2 tablespoons hot sauce, 1 1/2 teaspoons salt and 1 teaspoon garlic powder. Trim any large pieces of fat from the chicken thighs and open them flat. Add them to the marinade, turning to coat, cover and refrigerate at least 4 hours and up to 24.
2. Make the seasoned flour in a wide dish: combine the flour, cornstarch, baking powder, paprika, the remaining 1 teaspoon garlic powder, the black pepper, cayenne and the remaining 1 teaspoon salt. Drizzle 3 tablespoons of the marinade over the flour and rub it in with your fingertips to make small, uneven clumps.
3. Lift the thighs out one at a time, let the excess marinade drip off, then press them into the flour on both sides. Dip them back into the buttermilk for 2 seconds and dredge again, pressing firmly so the clumps stick. Set them on a rack and rest 15 minutes: the coating hydrates and won't fall off in the oil.
4. Meanwhile, pour the peanut oil into a cast-iron Dutch oven or deep skillet: it should be at least 1 1/2 inches (4 cm) deep and fill no more than half the pot. Heat over medium to 350°F (175°C) on a thermometer.
5. Lower 3 or 4 pieces into the oil at a time, laying them away from you, without crowding. The temperature will drop to around 300°F (150°C): adjust the heat to hold it between 320 and 325°F (160 and 165°C) while frying. Fry 3 to 4 minutes per side, 6 to 8 minutes total, until the crust is deep golden brown; the bubbles around the chicken slow down and the sizzle turns higher-pitched when it's done.
6. Check the thickest part with a thermometer: 165°F (74°C) minimum. Thighs stay tender up to 185°F (85°C), so there is no need to pull them early. Drain on a rack set over a sheet pan, never on paper towels, which steam the bottom soft, and keep warm in a 200°F (100°C) oven while you fry the rest. Let the oil come back up to 350°F (175°C) between batches.
7. Make the hot honey during the last batch: in a small saucepan, combine the honey, red pepper flakes and the remaining 1 tablespoon hot sauce. Warm over low heat for 2 to 3 minutes, until small bubbles appear around the edges, without letting it boil hard.
8. Off the heat, stir in the butter in pieces and the cider vinegar until the butter melts and the honey is glossy and pourable.
9. Thinly slice the green onions. Arrange the hot chicken on a platter, spoon or brush the hot honey over it right away, scatter with green onions and serve immediately with the extra hot honey on the side.