Yaya's Fried Chicken Recipe

In a large bowl or container, whisk together the buttermilk, kosher salt, brown sugar, smashed garlic, cumin, paprika, coriander, cinnamon and ground ginger until the salt and sugar dissolve.

Trim excess fat from the chicken pieces and pat them dry. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 6 hours or up to 24 hours. Turn once or twice during brining so flavors distribute.

In a small saucepan, combine the white vinegar, water, sugar, salt, ground turmeric and peppercorns. Heat gently just until the sugar and salt dissolve; do not boil hard. Remove from heat and let cool for 5 minutes.

Place the sliced cucumbers (and optional red onion) in a jar or bowl. Pour the warm pickling liquid over the vegetables, pressing to submerge. Let cool to room temperature, then refrigerate for at least 30 minutes (best 1–2 hours). Pickles will keep up to 1 week refrigerated.

Set up a dredging station: one shallow bowl with the flour, cornstarch, baking powder, salt, pepper, smoked paprika, cumin, coriander, turmeric, cayenne, garlic powder and onion powder — whisk to combine. In a second bowl, whisk the eggs with the milk to make an egg wash.

Remove chicken from the buttermilk, letting excess drip off but do not wipe completely dry. Working one piece at a time: dredge the chicken in the flour mixture, pressing the flour onto the surface. Shake off excess, dip into the egg wash, then return to the flour mixture for a second dredge. Place dredged pieces on a wire rack and let rest 15–20 minutes to set the crust.

Pour oil into a heavy deep skillet or Dutch oven to a depth of about 1.5 inches (roughly 1 to 1.5 cups depending on your pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test with a pinch of flour—it should sizzle immediately but not burn.

Fry the chicken in batches without crowding the pan. Gently lower pieces skin-side down if applicable. Maintain oil temperature around 325–350°F (163–175°C); adjust heat as needed. Cook bone-in breasts/thighs about 12–16 minutes per piece, drumsticks about 10–14 minutes, turning once halfway, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a baking sheet and sprinkle immediately with a pinch of salt.

Keep finished pieces in a warm oven (200°F / 95°C) while frying remaining batches so crust remains crisp.

In a small saucepan, warm the honey gently over low heat (do not boil). Stir in the chili flakes, lemon juice and sea salt. Cook for 1–2 minutes to infuse heat into the honey, then remove from heat. Taste and adjust heat by adding more chili flakes if desired. Transfer to a serving bowl.

Arrange fried chicken on a platter. Serve with turmeric quick pickles and a small bowl of chili honey alongside for drizzling. Garnish with lemon wedges and chopped parsley or cilantro. Enjoy hot.