1 quart buttermilk
2 teaspoons chili de arbol powder, or 2 tablespoons hotsauce
2 chickens (3 to 4 pounds each), cut up into 8 pieces each
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
Freshly ground black pepper
Peanut oil, for deep-frying
Honey-Pink Peppercorn Sauce, recipe follows
1 cup honey
2 teaspoons pink peppercorns, toasted and coarsely chopped
Grated zest of 1 lime
Juice of 2 limes
Kosher salt and freshly ground black pepper
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