Jojo's Crispy Chicken Recipe

Prepare chicken

If breasts are thick, butterfly or slice horizontally to make two even cutlets (about 1/2" thick). Pat dry with paper towel.

Marinate

In a shallow dish combine buttermilk and hot sauce. Add chicken, coat fully, cover and refrigerate 1 hour (or up to 4 hours) to tenderize and flavor.

Make breading

In a large bowl whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, kosher salt, and black pepper until evenly combined.

Dredge

Remove chicken from buttermilk, letting excess drip back into dish. Press each piece firmly into the dry breading so a thick crust adheres. For extra crunch, double-dredge: dip again briefly into buttermilk then into the flour mix a second time.

Fry

Heat 3–4 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken cutlets in batches without crowding for 4–6 minutes per side until golden brown and internal temp reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Make wasabi aioli

In a small bowl whisk together mayonnaise, plain yogurt, wasabi paste, rice vinegar, honey, lemon juice, salt and pepper until smooth. Taste and adjust wasabi or honey to balance heat/sweetness.

Assemble slaw

In a larger bowl combine green cabbage, red cabbage, carrot and scallions. Add about 3 tablespoons of wasabi aioli and toss to coat. Refrigerate until ready to assemble the sandwich. Reserve remaining aioli for spreading on the bun.

Combine sliced cucumber, rice vinegar, sugar, red chili flakes, soy sauce, sesame oil and salt in a small bowl. Toss and let sit at room temperature 10–15 minutes to quick-pickle and develop flavor. Drain lightly before using so it doesn't sog the sandwich.

Toast buns

Butter cut sides of Kona buns lightly. Toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Assemble sandwich

Spread reserved wasabi aioli on both bun sides. Place a fried chicken cutlet on the bottom bun, top with a generous handful of wasabi slaw, then a spoonful of sweet + spicy cucumber mix and optional pickles. Cap with top bun and press gently. Serve immediately.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2" fries. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly on towels.

Fry twice

Heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry a second time 2–3 minutes until golden and crisp. Drain on paper or a wire rack and immediately season with kosher salt.

Serve

Serve fries hot alongside sandwiches.