That crisp! 😍
Cut chicken into 10 pieces—wings, legs and thighs separated, breasts halved, backbone discarded. Mix 4 teaspoons salt, brown sugar, and baking powder in a small bowl until completely combined and no lumps of sugar reaming. Season chicken all over with salt mixture . Wrap with plastic and refrigerate on a wire rack set inside a rimmed baking sheet, at least 3 hours and up to 24. Overnight works best.
Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 1/4 cup salt in a large bowl until completely combined. Whisk eggs, buttermilk and hot sauce in another large bowl. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack. Repeat with remaining chicken.
Pour 6 tablespoons buttermilk mixture into flour mixture and work in with your fingers; mixture should feel like wet sand and will have some clumps. These clumps will give the chicken a crispy, shaggy crust. Dip dredged chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Very gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over high until thermometer registers 300°F. Working in 3 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5 to 8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
Make the hot honey. Heat 1 tablespoon of the chicken frying oil in a small saucepan over medium. Cook habanero and garlic, stirring occasionally, until just beginning to brown, 4 to 5 minutes. Add honey, salt and bring to a boil then reduce to a simmer and cook for 5 minutes to allow flavors to come together. Remove from heat and add vinegar. Keep warm until ready to serve.
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