1 whole chicken, cut into pieces
1 tablespoon of Kosher salt
1/2 tablespoon of fresh back pepper
1 packet of Sazon seasoning
1/2 tablespoon of granulated garlic powder
the zest of 2 lemons
6 to 8 cups of vegetable or canola oil
1/2 cup of buttermilk
3 cups of all purpose flour
1 1/2 cups of cornstarch
1/2 cup of honey
the juice of 2 lemons
1 lemon sliced
fresh cracked black pepper
Season the chicken liberally with salt, pepper, Sazon, lemon zest and garlic powder. Then, in a large bowl combine the flour and cornstarch.
Allow the chicken to marinate for at least a half hour. Meanwhile, add the oil to a skillet or deep pot and get it hot – about 365 degrees.
In the same bowl as the chicken, add the egg and buttermilk and combine well.
Then, dredge each piece of chicken in the cornstarch & flour mixture and shake off the excess. Then, drop each piece of chicken into the oil and fry until golden brown. Drain on paper towels to remove excess oil.
To make the glaze, add the honey, lemon juice, sliced lemons, and black pepper to a pot and bring to a boil. Then, pour over the cooked chicken and enjoy.