1/2 J. Ludovico Fried Chicken Recipe

Brine/Marinate

Pat chicken pieces dry with paper towels. In a large bowl combine buttermilk, 1 tablespoon kosher salt, 1/2 teaspoon black pepper, garlic powder, and onion powder. Submerge chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours or overnight. (This tenderizes and seasons the meat.)

Dredge

When ready to fry, remove chicken from refrigerator and let sit 20 minutes to take the chill off. In a shallow bowl or rimmed tray whisk together flour, cornstarch, smoked paprika, remaining 1/2 tablespoon kosher salt, baking powder, and remaining 1/2 teaspoon black pepper. One at a time, shake off excess buttermilk from each piece and dredge thoroughly in the seasoned flour mixture, pressing to adhere. Place on a rack and let rest 10 minutes to set the crust.

Fry

Pour oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches (use enough oil to come about halfway up the chicken pieces). Heat oil over medium-high until it registers 350°F (175°C) on a thermometer. Fry chicken in batches, skin-side down first, without crowding—about 10–13 minutes per side depending on piece size. Maintain oil temperature between 325–350°F by adjusting heat. Flip carefully; cook until internal temperature at the thickest part reaches 165–170°F and crust is deep golden and crisp. Transfer to a wire rack set over a sheet pan to drain and rest 8–10 minutes.

While chicken rests, make the limu salsa verde. In a food processor or with a knife and bowl, combine parsley, cilantro, green onions, garlic, lime zest, lime juice, capers, minced dried seaweed (limu), salt, and pepper. Pulse or finely chop until everything is well combined but still slightly textured. With the motor running, drizzle in the olive oil to emulsify into a bright, spoonable sauce. Taste and adjust salt or lime as needed. Transfer to a bowl and keep at room temperature until serving.

Combine rice vinegar, water, sugar, salt, and red pepper flakes in a jar or bowl and stir until sugar and salt dissolve. Add the sliced daikon and cucumber, press down so they’re submerged. Let sit at least 15 minutes at room temperature for a quick pickle, or refrigerate for up to 24 hours for more flavor. Drain briefly before serving.

Arrange half a fried chicken (2 pieces) on a plate. Spoon 2–3 tablespoons of limu salsa verde over or alongside the chicken. Add a small mound (about 2–3 tablespoons) of tsukemono pickles on the side. Garnish with chopped chives or green onions and serve with lime wedges for squeezing. Serve immediately while chicken is hot and crisp.