Tender Basket Recipe

Trim and Marinate

Trim excess fat from chicken thighs and pat dry. Cut each thigh into 2–3 bite-size pieces (about 12 pieces). In a medium bowl whisk together buttermilk, apple cider vinegar, garlic powder, onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken pieces to the marinade, press to submerge, cover and refrigerate for at least 1 hour or up to 6 hours.

Prepare Dry Mix

In a shallow wide bowl or rimmed baking sheet combine all-purpose flour and cornstarch. Stir in smoked paprika, cayenne, dried oregano, granulated garlic, 1/2 tsp black pepper and 1 tsp kosher salt until evenly distributed. Set the coating aside.

Dredge

Remove chicken from refrigerator. Working one piece at a time, shake off excess marinade and dredge thoroughly in the flour mixture, pressing the flour onto the surface to form a good coating. Place coated pieces on a wire rack and allow to rest 10 minutes — this helps coating adhere for frying.

Heat Oil

In a heavy skillet or Dutch oven add vegetable oil to a depth of about 1.5 inches (roughly 1.5–2 cups depending on vessel). Heat oil over medium-high until it reaches 350°F (175°C) or a bubble around a wooden spoon edge forms steadily.

Fry Chicken

Fry chicken in batches to avoid overcrowding (3–4 pieces per batch). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer pieces to a wire rack set over a baking sheet to drain. If pieces brown too quickly, reduce heat slightly to maintain 325–340°F.

Honey-Butter Glaze

While chicken is hot, melt unsalted butter in a small saucepan or microwave. Stir in 1 tablespoon honey and 1 teaspoon lemon juice. Lightly brush or toss fried chicken pieces in the glaze so they get a thin, shiny coating. Return to rack for 1–2 minutes to set.

Prepare Baskets

If using small brioche baskets or hollowed mini rolls, warm them briefly in a 350°F (175°C) oven for 5 minutes to refresh. Fill each basket with approximately 1/3 cup shredded iceberg lettuce. Season lettuce with a light sprinkle (about 1/8 tsp) of kosher salt and a grind of black pepper.

Assemble

Place 2 fried glazed chicken pieces into each basket (adjust to fit). Add two pickle slices per basket and sprinkle chopped fresh parsley over the top. If desired, spoon 1 teaspoon of the optional sauce inside or serve on the side for dipping.

Make Spicy Mayo

In a small bowl whisk together mayonnaise, sriracha, 1/2 tsp honey, 1/2 tsp lemon juice and 1/4 tsp paprika until smooth. Taste and adjust heat or sweetness. Transfer to a squeeze bottle or small ramekin for serving alongside the Tender Baskets.