Crispy Chicken Recipe

Prepare chicken

Trim chicken and, if using breasts, pound to 1/2" thickness or cut into sandwich-sized pieces. Pat dry with paper towels.

Marinate

Place chicken in a shallow dish and pour buttermilk and 1 tbs hot sauce (if using) over it. Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

Make dredge

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

Prepare egg wash

In a separate shallow bowl, whisk eggs with 2 tbs water until blended.

Dredge and rest

Remove each piece of chicken from the buttermilk, letting excess drip off. First dip in egg wash, then press into the flour mixture, coating thoroughly. For extra-crispy results, double-dip: return to the egg wash and again into the flour mixture. Place dredged pieces on a wire rack and rest 10 minutes to set the crust.

Fry

In a deep skillet or Dutch oven, pour oil to a depth of about 1/2"–1". Heat oil over medium-high until it reaches 350°F (175°C) or until a small pinch of flour sizzles on contact. Fry chicken in batches without crowding, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F by adjusting heat. Transfer cooked pieces to a wire rack set over a baking sheet; drain briefly on paper towels if needed.

Optional Buffalo toss

If ordering Buffalo Style: melt butter in a small saucepan over medium heat, whisk in hot sauce, honey, and Worcestershire until combined and warmed through. Place fried chicken in a bowl, pour sauce over, and toss lightly to coat.

In a large bowl, combine shredded green cabbage, red cabbage, and grated carrot.

In a smaller bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper until smooth.

Pour dressing over the cabbage mixture and toss to coat evenly. Taste and adjust seasoning. Chill in refrigerator for at least 15 minutes to let flavors meld.

In a small bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth.

Add minced garlic, chopped chives, chopped parsley, dried dill, lemon juice, salt, and black pepper. Stir to combine. Taste and adjust seasoning or thin with an extra teaspoon of buttermilk if needed. Refrigerate until ready to use.

In a small saucepan over low heat, melt butter. Add hot sauce, honey, and Worcestershire and whisk until combined and slightly thickened, about 1–2 minutes. Keep warm until ready to toss with chicken.

Lightly butter the insides of the buns and toast in a skillet or under a broiler until golden, about 1–2 minutes.

Spread 1–2 tablespoons of Ranch Aioli on the bottom bun. Place a piece of crispy chicken on top.

Top the chicken with a generous scoop (about 1/3 cup) of creamy coleslaw, add pickles if using, and drizzle any extra ranch or buffalo sauce as desired. Close the sandwich and serve immediately.