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Ingredients
| Jam | ||
| 1 | cup | honey |
| 2 | tbsp | poppy seeds |
| 1 | tsp | grated lemon zest |
| 1 | tsp | fresh lemon juice |
| 1 | tsp | grated orange zest |
| 1 | tsp | fresh orange juice |
| 1⁄2 | tsp | dark brown sugar |
| Chicken | ||
| 4 | cups | buttermilk |
| 2 | tbsp | garlic powder |
| 1 | tbsp | garlic salt |
| Freshly ground black pepper | ||
| 8 | pieces | bone-in chicken such as a mixture of drumsticks, thighs, and chicken breasts (halved crosswise) |
| Vegetable oil for deep-frying (about 10 cups) | ||
| 3 | large | eggs |
| 3 | cups | all-purpose flour |
| Kosher salt | ||
Prep Notes
1 day before: In a large (14-cup) container with an airtight lid, whisk together the buttermilk, garlic powder, garlic salt, and 1 tablespoon pepper. Add the chicken and turn the pieces to coat completely in the buttermilk. Cover the container and refrigerate overnight.*
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