Kove Chicken Recipe

Prepare chicken

Butterfly each chicken breast into 2 thinner cutlets or pound to an even 1/2-inch thickness between plastic wrap. Trim any excess fat. Season both sides lightly with 1/2 teaspoon kosher salt and a few grinds of black pepper.

Buttermilk marinade

In a shallow bowl, combine buttermilk and 1 tablespoon hot sauce. Submerge the chicken cutlets, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

Set up dredging station

In a medium bowl, whisk together flour, cornstarch, remaining 1.5 teaspoons kosher salt, 1 teaspoon black pepper, garlic powder, onion powder, smoked paprika, and cayenne. In another shallow bowl, whisk eggs with 2 tablespoons water until combined.

Dredge the chicken

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, then dip into the egg wash, then press again into the flour mixture for a double-coated crust. Place on a wire rack while heating oil.

Heat oil

In a large heavy-bottomed skillet or Dutch oven, add neutral oil to a 2-inch depth (about 3-4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, oil should shimmer and a pinch of flour sizzles immediately.

Fry the chicken

Fry chicken in batches without crowding the pan, 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325-350°F. Transfer cooked pieces to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

While chicken fries, combine honey, hot sauce, apple cider vinegar, and butter in a small saucepan over low heat. Stir until butter melts and glaze is smooth, about 2-3 minutes. Taste and add a pinch of salt. Keep warm on lowest heat, stirring occasionally.

When chicken is freshly fried, brush both sides generously with the warm honey-hot glaze just before assembling so crust stays crisp but gets a glossy, sticky coating.

Whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Thinly slice red onion into rings and separate bibb lettuce leaves. Lightly butter the cut sides of potato buns and toast in a skillet over medium heat until golden, about 1-2 minutes per side.

Place a glazed fried chicken cutlet on the bottom half of each bun. Top each cutlet with one slice mozzarella and one slice provolone. If you want the cheese melted, place the assembled bottoms (chicken + cheese) under a broiler or in a 350°F oven for 1-2 minutes until cheese is just melted—watch carefully.

Spread about 1 tablespoon garlic aioli on the top bun. Layer bibb lettuce and a few red onion rings on top of the melted cheese, then close the sandwich with the aioli-smeared top bun.

Serve immediately, optionally with extra honey-hot glaze on the side for dipping.

Yield: 2 sandwiches. For larger quantities, scale ingredients proportionally. To keep crust crisp if holding briefly, keep chicken on a wire rack in a low oven (200°F/95°C) and brush with glaze only right before serving.