• Gather all ingredients before starting the recipe.
  

Marinating

• Cut each chicken thigh in half, trim off all extra fat, season well with kosher salt.
• Combine 2 cups buttermilk, 1 tsp celery salt, 1/2 tsp cayenne pepper or hot Asian chili, 1/2 tsp smoked paprika and 1 whole egg in a deep bowl and whisk until well combined.
  
• Add chicken pieces to marinade and place in fridge for at least one hour.
  

Frying

• Combine 2 tbsp honey, 1/2 lime juiced and 1/2 tsp Asian chili sauce or hot pepper flakes. Stir to combine.
  
• Pre heat oven to 200ºF .
• Set up a draining rack over a sheet pan lined with aluminum foil.
• Heat 3-4 cups canola oil (at least 2" deep) for deep frying in a heavy bottomed sauce pan over medium high heat to 350°F. To test, drop a cube of bread into the hot oil and if the bread rises to the top and starts to sizzle, the oil will be hot enough.
• Combine 2 cups all-purpose flour and 2 tbsp ground black pepper in a deep mixing bowl and dredge each piece of chicken.
  
• Shake off any excess and carefully drop the chicken in the hot oil, one or 2 pieces at a time. Do not crowd, each piece should be fully immersed. The chicken is done when it reached 165°F or when it golden brown, 5-7 minutes.
  
• Remove the chicken to the draining rack and place the chicken and rack in the preheated oven while frying the rest of the chicken pieces.

Serving

• Place all fried pieces of chicken on a platter, drizzle with the honey mixture and serve.
• Ganish with 1/4 bell pepper, green and red or 1 red chili and 1 green chili, thinly sliced and squeeze lime juice over the top.