Crispy Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and, if thick, halve or pound them to an even 3/4-inch thickness so they cook evenly. Pat dry with paper towels.

Marinate

Place the chicken in a bowl with buttermilk and 1 tablespoon hot sauce (if using). Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the chicken.

Make breading mix

In a shallow dish combine the all-purpose flour, cornstarch, 2 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, 1/2 tsp ground turmeric and smoked paprika. Whisk to combine.

Dredge

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Shake off excess and place on a wire rack for 5–10 minutes to set a light crust.

Fry

Heat neutral oil in a large skillet over medium-high heat until it reaches 325–350°F (if you don't have a thermometer, a small piece of bread should sizzle and turn golden in ~30 seconds). Add chicken pieces in a single layer, cook 4–6 minutes per side until golden brown and internal temperature reads 165°F. Adjust heat as needed to avoid burning. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining pieces.

In a small bowl whisk together mayonnaise, Greek yogurt, lemon juice, minced garlic, 1/2 tsp ground turmeric, honey, 1/4 tsp kosher salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or acidity. Refrigerate until assembly. This yields a bright, slightly tangy turmeric aioli to complement the fried chicken.

Combine rice vinegar, water, sugar, 1/4 tsp salt and red pepper flakes in a small bowl; stir until sugar and salt dissolve. Add the thinly sliced cucumber, press down so they are submerged, and let sit at room temperature for at least 10 minutes or refrigerate up to 2 hours. Drain before assembling. These quick pickles add brightness and heat.

In a medium bowl toss together shredded cabbage, grated carrot, chopped cilantro, and sliced green onion. In a small bowl whisk sesame oil, 1 tbsp rice vinegar, soy sauce, honey, toasted sesame seeds, 1/4 tsp salt and 1/8 tsp black pepper. Pour dressing over the slaw, toss to coat evenly. Let sit 5–10 minutes to meld flavors before using.

Split brioche buns and butter the cut faces. Toast in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes per side.

Warm the turmeric aioli briefly if chilled (or leave chilled per preference). Spread about 1 tablespoon aioli on the bottom of each toasted bun and drizzle about 1/2 tsp sriracha over the aioli for heat.

Place a piece of fried chicken on each bun bottom. Top with a generous portion (about 1/2 cup) of sesame-cilantro slaw, then scatter 1–2 tablespoons of the spicy pickles on top. Garnish with fresh cilantro leaves and the top bun. Serve immediately.