Tropic Thunder 2.0 Fried Chicken Recipe

Pat the chicken pieces dry with paper towels. In a large bowl or zip-top bag, whisk together buttermilk, 2 tbs kosher salt, 1 tbs granulated sugar, 1 tsp garlic powder, 1 tsp paprika and 1 tsp hot sauce (if using). Submerge the chicken in the brine, cover, and refrigerate for at least 4 hours and up to 12 hours. This tenderizes and seasons the meat.

When ready to proceed, remove chicken from refrigerator and let rest at room temperature for 20–30 minutes while you prepare coatings and oil.

Set up a dredging station: in a shallow bowl whisk together 2 eggs and 1/2 cup whole milk to make an egg wash. In a large wide bowl or rimmed sheet pan combine 3 cups flour, 1 cup cornstarch, 2 tsp kosher salt (for coating), 1 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne, and 1/2 tsp baking powder. Mix thoroughly to distribute spices.

Heat 2–3 inches of neutral oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, oil is around right temperature.

Working in batches (do not overcrowd), remove a piece of chicken from the buttermilk brine, let excess drip off, dip into the egg wash, then press firmly into the flour mixture so the coating adheres. For an extra-crisp double coating, shake off excess flour, dip once more into egg wash, and re-coat in the flour mixture.

Carefully lower coated pieces into hot oil, maintaining oil temperature around 325–350°F (160–175°C). Fry bone-in pieces for 12–18 minutes depending on size (smaller drumsticks ~12–14 minutes, larger thighs ~16–18 minutes). Turn halfway through to ensure even browning. Cook until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C).

Remove chicken to a wire rack set over a sheet pan to drain and rest. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

In a small bowl combine 1 cup sweet chili sauce, 2 tbs honey, 1 tsp rice vinegar and 1 tsp lime juice. Whisk until smooth. Taste and adjust balance — add more honey for sweetness or more vinegar/lime for brightness. Transfer to a serving ramekin.

Finely chop or pulse the 1/2 cup diced fresh pineapple in a small food processor until finely textured but not puréed. Drain any excess juice if very wet.

In a bowl combine 3 tbs mayonnaise, the finely chopped pineapple, 1 tbs sweet chili sauce, 1/2 tsp sriracha, 1 tsp lime juice and 1/4 tsp salt. Mix until evenly combined. Refrigerate until ready to serve so flavors meld.

While chicken is brining or frying, make the onion strings. Slice the large yellow onion very thinly (use a mandoline or sharp knife) into rings, then separate into individual strings. Place the sliced onions in a bowl of cold water for 5 minutes to remove some bite, then drain and pat very dry with paper towels.

In a medium bowl whisk together 3/4 cup flour, 1/4 cup cornstarch, 1/4 tsp baking powder and 1 tsp salt. Add 3/4 cup cold sparkling water and whisk quickly to form a light, slightly lumpy batter — do not overmix. The carbonation helps make the coating extra crispy.

Heat 2 cups neutral oil in a deep skillet or pot to 360°F (182°C). Toss a handful of dried onion strings in a little extra flour if they clump, then dip into the batter, letting excess drip off, and fry in small portions until golden brown and crispy, about 1–2 minutes. Remove with a slotted spoon to a paper towel-lined tray or wire rack. Season immediately with a pinch of salt. Keep warm and crisp in a low oven if needed.

Slice fresh pineapple into rings or wedges (use about 1 cup). If desired, quickly grill or sear pineapple slices 1–2 minutes per side to caramelize the sugars — optional but recommended for extra flavor.

Arrange fried chicken on a platter. Drizzle or serve sweet chili dip in a ramekin for dipping. Spoon or dot chili pineapple aioli alongside or lightly over chicken pieces as desired (about 1–2 tbs per serving). Scatter crispy onion strings over the top of the chicken for crunch.

Garnish with sliced scallions, cilantro leaves and lime wedges. Serve immediately while chicken and onion strings are hot and crisp.