Purée all ingredients together and marinate chicken for at least 24 hours
- Heat the vegetable oil in a large skillet to 250 degrees (enough oil to submerge the chicken completely).
- Combine the flour, salt, Old Bay, cayenne, garlic powder, and onion powder and whisk together. Dip the chicken in the buttermilk. Dredge the chicken in the flour mixture, coating the chicken and then shaking off the excess flour.
- Fry the chicken in the hot oil. Cook the chicken until golden and FULLY cooked through, about 15−20 minutes total. Remove the chicken from the oil.
- Raise the heat to 350 degrees. Once heated, add the chicken back into the oil until the color turns a darker golden brown, about 5 minutes. Remove from the oil and drain the chicken on a wire rack. You probably won’t even need to season the chicken after that.
- Serve with a drizzle of honey!
- In a large sauté pan, put the bacon over medium heat and cook for about 4 minutes, then add the butter. Cook the turnips and scallions, stirring, until light golden brown.
- Add the chicken stock, bring to a boil, and cook for 4 minutes. Add the corn, farro, and beans. Cook, shaking the pan, and season with salt and pepper. Reduce the liquid until the vegetables are shiny and glazed and remove from the heat. Serve with your favorite biscuits.