The Number Six Recipe

Prepare brine

In a large bowl, whisk together the buttermilk, minced garlic, 2 tablespoons Cajun seasoning, hot sauce (if using), 1.5 tsp kosher salt and 1 tsp black pepper until combined.

Brine the chicken

Trim any excess skin but leave skin on. Add the 6 chicken thighs to the buttermilk mixture, pressing them down so they are fully submerged. Cover and refrigerate for at least 4 hours and up to 12 hours. This tenderizes the meat and infuses Cajun flavor.

Make the dredge

In a large shallow bowl or rimmed baking sheet, combine 2.5 cups flour, 0.5 cup cornstarch, 1 tablespoon Cajun seasoning, 1 tablespoon smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne, 1.5 tsp kosher salt and 1 tsp black pepper. Whisk to distribute seasonings evenly.

Dredge the chicken

Remove chicken from the brine, letting excess drip off. Working one piece at a time, press each thigh into the flour mixture to coat thoroughly, then shake off excess. For an extra-crispy crust, dip back briefly into leftover buttermilk (if any) and dredge again in the flour mixture, pressing so the coating adheres. Place coated pieces on a wire rack and rest 15–20 minutes to help the crust set.

Heat oil

In a large heavy skillet or Dutch oven, pour enough vegetable oil to reach about 1 to 1.5 inches up the side (about 1.5 cups for a medium skillet). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Fry the chicken

Carefully add chicken pieces, skin-side down, in a single layer without crowding (work in batches if needed). Fry until golden brown and crisp, about 6–8 minutes per side depending on thickness. Maintain oil at 325–350°F by adjusting heat. Use a probe thermometer to ensure internal temperature reaches 165°F (74°C). Transfer cooked pieces to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven while finishing remaining chicken.

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off the head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Let cool slightly, then squeeze the softened cloves into a small bowl and mash into a paste.

Make dressing

In a bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, mashed roasted garlic (about 2–3 tbsp paste), 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning or acidity. Chill until ready to assemble.

Prepare habanero

Wear gloves. Remove stem and seeds from the habanero pepper for moderate heat, or leave seeds for more heat. Finely chop the pepper or mince.

Cook the sauce

In a small saucepan over medium heat, combine 1/2 cup honey, 1/2 cup ketchup, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp Worcestershire sauce, chopped habanero and 1/2 tsp salt, 1/4 tsp black pepper. Bring to a gentle simmer, stirring, and cook 6–8 minutes to meld flavors and thicken slightly. Taste and adjust honey or vinegar to balance heat and sweetness.

Finish

If you prefer a smooth sauce, puree with an immersion blender or transfer to a blender and blend until smooth. Keep warm or store in a jar in the fridge for up to 1 week.

Toast buns

Butter the cut sides of the 6 buns. Heat a skillet over medium and toast buns until golden, about 1–2 minutes per side. Alternatively, toast under a broiler for 1–2 minutes, watching closely.

Assemble sandwiches

Place a toasted bun bottom on a plate. Spread about 1 tablespoon roasted garlic dressing on the bottom bun. Top with a fried chicken thigh, brush or drizzle 1–2 tablespoons honey‑habanero barbecue sauce over the chicken (more if you like it saucier). Add a lengthwise slice of dill pickle (1 slice per sandwich). Spoon another 1 teaspoon of dressing on the top bun or spread on top, then crown the sandwich. Garnish with chopped parsley or chives if desired.

Serve

Serve immediately while chicken is hot and crisp. Leftover sauce and dressing can be refrigerated separately for up to 7 days.