Bayou Chicken Recipe

Tenderize and brine

Pat chicken pieces dry. Place chicken in a shallow bowl or zip-top bag. Add buttermilk, 2 tbs hot sauce, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Mix to coat. Refrigerate and marinate for at least 1 hour and up to overnight (4–12 hours preferred).

Bring to room temp

About 20–30 minutes before cooking, remove chicken from refrigerator to come closer to room temperature for even cooking.

Prepare breading mix

In a shallow dish, whisk together 1 cup flour, 1/4 cup cornstarch, 3/4 tsp cayenne, 3/4 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp black pepper, and 3/4 tsp kosher salt until evenly combined.

Frying method

If frying: heat neutral oil in a heavy skillet or Dutch oven to 350°F (175°C) or until a breadcrumb sizzles steadily. Remove chicken from buttermilk letting excess drip off, then dredge thoroughly in the flour mixture, pressing so the breading adheres. Shake off excess. Fry in batches 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a sheet pan and rest 5 minutes.

Grilling method

If grilling: preheat grill to medium-high. For a slightly crisp exterior, lightly brush chicken with 1 tbs olive oil and season both sides with a sprinkle of the flour mixture (tap off excess) or simply use salt, pepper and smoked paprika. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes.

Combine 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tbs hot sauce, 1 tsp pickle juice, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/4 tsp cayenne (optional), and 1/4 tsp salt in a small bowl. Whisk until smooth and taste; adjust hot sauce or pickle juice to preference. Refrigerate until assembly.

Toast buns: heat a skillet over medium heat and add 2 tbs butter. Split buns and butter cut sides; toast in skillet until golden, about 1–2 minutes.

Assemble sandwiches: spread a generous tablespoon of the spicy mayo on both top and bottom buns. Place a lettuce leaf or a small mound of shredded lettuce on the bottom bun to protect the bread from moisture. Top with the cooked chicken (one portion per bun), then 2–3 tbs sliced dill pickles and a tablespoon of pickled jalapeños (adjust for heat preference). Cap with the top bun and press lightly.

Serve: serve immediately while chicken is warm. Optionally provide extra hot sauce and pickles at the table.