For the Chicken:
- Marinate the Chicken:
- Season the chicken breasts with salt and black pepper. Place them in a bowl and pour the buttermilk over them. Allow to marinate for at least 30 minutes or overnight in the refrigerator.
- Prepare the Coating:
- In a shallow dish, combine flour, garlic powder, onion powder, and smoked paprika.
- Coat the Chicken:
- Remove the chicken from the buttermilk, letting any excess drip off. Dredge each chicken breast in the flour mixture, coating both sides thoroughly.
- Heat Oil for Frying:
- In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (180°C).
- Fry the Chicken:
- Carefully place the coated chicken breasts in the hot oil. Fry for about 5-7 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).
- Drain on Paper Towels:
- Once fried, transfer the chicken to a plate lined with paper towels to drain excess oil.
For the Honey Lemon Pepper Sauce:
- Prepare the Sauce:
- In a small saucepan, melt butter over medium heat. Add honey, lemon zest, lemon juice, and black pepper. Stir until well combined and heated through.
- Coat the Fried Chicken:
- Brush or drizzle the honey lemon pepper sauce over the fried chicken. Ensure the chicken is evenly coated.
- Serve:
- Serve the Honey Lemon Pepper Fried Chicken immediately. Garnish with additional lemon zest and chopped parsley if desired.
Enjoy your Honey Lemon Pepper Fried Chicken with its sweet and zesty glaze! It pairs well with sides like mashed potatoes, coleslaw, or a fresh green salad.