First In Flight Recipe

Brine/Marinate

Pat chicken thighs dry. In a large bowl combine buttermilk and hot sauce. Submerge the chicken in the buttermilk mixture, cover and refrigerate for at least 4 hours or overnight (8–12 hours) to tenderize and flavor.

Prepare Dredge

About 30 minutes before frying, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder and cayenne in a shallow dish or bowl. Mix thoroughly so spices are evenly distributed.

Heat Oil

In a heavy pot or deep fryer, add vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, heat until oil shimmers and a small piece of bread browns in about 45–60 seconds.

Dredge and Fry

Remove a piece of chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to form a good coating. Shake off excess flour. Fry chicken in batches, skin-side down first, for 10–13 minutes, turning once, until coating is deep golden-brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F (160–175°C) to ensure even cooking.

Drain

Transfer cooked chicken to a wire rack set over a sheet pan to drain and keep crisp while you prepare the glaze and toast buns.

While chicken fries, make the glaze. In a small saucepan over low heat, melt the butter with the lard or bacon fat until combined. Whisk in cayenne powder, smoked paprika, brown sugar, apple cider vinegar and 1/2 tsp salt. Warm just until fragrant and fully incorporated (do not boil). Taste and adjust heat or salt as needed — add more cayenne for extra spice. Keep glaze warm over very low heat.

When chicken is finished frying and resting on the rack, brush a generous layer of the hot glaze onto the skin of each piece. For extra heat, spoon a small amount of warm glaze over the top immediately after brushing so the glaze soaks into the crust. Place glazed pieces back on the rack briefly so glaze sets (1–2 minutes).

Toast buns: Spread butter on cut sides of the buns and toast in a hot skillet or under a broiler until golden-brown, about 1–2 minutes per side. Keep warm.

Assemble sandwiches: Spread about 1 tablespoon mayonnaise on each bun bottom. Place a couple of dill pickle chips on the mayo to create a layer of acidity. Set a glazed hot chicken thigh on top, sprinkle lightly with kosher salt and cracked black pepper to taste, then top with the bun lid. Serve immediately, while chicken is hot and crispy.

Serve 1 chicken thigh per sandwich (makes 4 sandwiches). Offer extra pickles, hot sauce and a cold beer or milk to balance the heat. Leftovers (un-glazed) can be stored refrigerated for up to 3 days and reheated in a 400°F oven on a rack to restore crispness.