Crispy Chicken Recipe

Pat chicken thighs dry with paper towels. Make shallow slits in the thickest parts to help seasoning penetrate.

In a large bowl or resealable bag, combine 2 cups buttermilk, 1 tbs kosher salt, 1 tsp sugar and 1 tsp hot sauce (optional). Whisk to combine.

Submerge the chicken thighs in the buttermilk mixture, cover or seal, and refrigerate for at least 4 hours or up to 24 hours. (Minimum 4 hours yields tender, flavorful meat.)

In a large shallow bowl or baking dish, whisk together 2 cups all-purpose flour, 0.25 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder and 0.25 tsp cayenne. Mix until even.

Set the seasoned flour mixture near your dredging station for easy assembly.

In a medium bowl, beat 2 large eggs with 0.5 cup whole milk until smooth. This will be the wash between buttermilk and dry flour to help the coating adhere and build layers.

When ready to fry, pour 6 cups neutral oil into a heavy deep skillet or Dutch oven to reach a 2–3 inch depth. Heat oil to 325°F (160°C) for initial frying.

Prepare a wire rack set over a rimmed baking sheet for the fried chicken to rest and drain.

Remove a thigh from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing the flour onto the surface to adhere.

Dip the floured thigh into the egg-milk wash, allow excess to drip, then return to the flour for a final coating. Press flour again to create a thick crust. Place coated thighs on a tray and let rest 10–15 minutes to set the crust.

Fry the thighs in batches (do not overcrowd) at 325°F (160°C) until the crust is golden and internal temperature reaches 160–165°F (71–74°C), about 12–15 minutes per batch depending on size. Maintain oil temperature between 310–335°F by adjusting heat. If crust browns too quickly, lower heat; if slow, raise slightly.

For extra-crispy finish, after initial frying, increase oil temperature to 350–360°F (175–182°C) and fry each thigh 1–2 minutes more to crisp the exterior. Transfer cooked thighs to the wire rack and sprinkle a light pinch of salt immediately.

In a small saucepan over low heat, combine 0.5 cup honey and 1 tsp red pepper flakes. Warm gently until honey thins and begins to shimmer (do not boil), about 2–3 minutes.

Remove from heat, stir in 1 tsp apple cider vinegar and 1 tsp water if you want a slightly thinner consistency. Taste and adjust heat by adding more red pepper flakes if desired. Keep warm or transfer to a small serving container.

In a mixing bowl combine 3 cups shredded cabbage, 0.5 cup finely diced dill pickles, 0.5 cup mayonnaise, 1 tbs apple cider vinegar, 1 tbs chopped fresh dill (or 1 tsp dried), 0.5 tsp sugar, 0.5 tsp kosher salt and 0.25 tsp black pepper.

Toss until evenly coated. Taste and adjust seasoning with more salt, pepper, or vinegar. Refrigerate until ready to assemble; slaw can be made up to 6 hours ahead for best texture.

If desired, lightly butter the cut sides of the 6 rolls and toast them in a skillet or under a broiler until golden, about 1–2 minutes per side. Keep warm.

Slice the tomato into 6 even slices and season lightly with salt and pepper.

To build each sandwich: place bottom roll, a spoonful of dill pickle slaw, one hot fried chicken thigh, a tomato slice, a drizzle (about 1 tbs) of hot honey over the chicken (or serve hot honey on the side), additional pickle slices if desired, then top with the roll crown.

Serve immediately while chicken is hot and crispy. Provide extra hot honey on the side for drizzling.