Drutherbird Fried Chicken Recipe

Pat the chicken pieces dry with paper towels. In a large bowl or resealable container, whisk together 3 cups buttermilk, 1 egg, 1 tbsp hot sauce (if using), 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours and up to 24 hours. Longer marination tenderizes and flavors the meat.

In a wide, shallow bowl or baking dish, combine 2 cups all-purpose flour and 1/2 cup cornstarch. Whisk in 1 tsp paprika, 1/2 tsp smoked paprika (if using), 1 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 2 tsp kosher salt, and 1 tsp black pepper until evenly distributed.

Set up a dredging station: one tray for the flour mixture and a second shallow bowl for excess marinade. Remove chicken from the refrigerator and let sit 15–20 minutes at room temperature before dredging (this helps even cooking).

Working one piece at a time, lift a chicken piece from the marinade allowing excess to drip back into the bowl, then press and coat thoroughly in the flour mixture. For an extra-crispy double coating: dip the floured piece briefly back into the leftover buttermilk marinade, then press again into the flour mixture. Place breaded pieces on a wire rack and let rest 15 minutes to help the coating adhere.

Pour 1½ cups neutral oil into a large cast-iron skillet or Dutch oven so the oil is about 1 to 1½ inches deep. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a pinch of flour — it should sizzle steadily.

Carefully add breaded chicken to the hot oil without crowding; fry in batches if necessary. Maintain oil temperature at 325–350°F (160–175°C) as you cook—the temperature will drop slightly when chicken is added.

Fry bone-in thighs/drumsticks for about 12–15 minutes per batch, turning occasionally, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust time for piece size.

Transfer cooked pieces to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining chicken. Let rest 5 minutes before assembling sandwiches.

In a small bowl or blender, combine 1/2 cup mayonnaise, 1/4 cup buttermilk, 1/4 cup sour cream, the chopped seeded jalapeño, 2 tbsp chopped fresh dill, 1 tbsp chopped chives, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Blend or whisk until smooth. Taste and adjust seasoning or heat (add more jalapeño or a pinch of sugar to balance). Refrigerate until ready to use. Sauce will thicken slightly as it chills.

In a medium bowl combine 2 cups shredded cabbage and 1/2 cup grated carrot. In a small bowl whisk together 1/4 cup mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp kosher salt and 1/4 tsp black pepper.

Pour the dressing over the cabbage mixture and toss until evenly coated. Chill for at least 15 minutes to let flavors meld. Taste and adjust salt or vinegar if needed.

Butter the cut sides of the brioche buns and toast in a skillet or under a broiler until golden, about 1–2 minutes per side. Keep warm.

Place one fried chicken piece on the bottom bun. Immediately top with a slice of muenster cheese so it softens over the hot chicken (if desired, return to oven for 30–60 seconds to melt).

Spoon 1–2 tablespoons of jalapeño ranch over the cheese, add a generous tablespoon of coleslaw, and top with 2 dill pickle rounds. Garnish with a pinch of chopped fresh dill if using.

Cap with the top bun and serve hot. Repeat to assemble remaining sandwiches. Serve extra jalapeño ranch and coleslaw on the side.