This fried chicken is coated with a layer of super-light, extra-crunchy craggy-ness thanks to tightly packed "00" (doppio-zero) flour and a low-temperature shallow fry.

It's finished with a drizzle of toasted-honey butter, allowing the hot and flavorful spice dust to stick to every nook and cranny.

It's also no coincidence that this recipe, when made alongside Stella's buttermilk waffle recipe, uses exactly one quart of buttermilk in total. So fire up those waffle makers.

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