The Mcisley Recipe
Fried chicken with pickles, mustard and local honey.
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Ingredients
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Fried Chicken
Pickles & Mustard
Honey Finish & Garnish
To Serve (optional)
Method
Fried Chicken
Marinate
In a large bowl, combine 2 cups buttermilk and 1 tablespoon hot sauce (if using). Add the chicken thighs, pressing them down so they're fully submerged. Cover and refrigerate for at least 4 hours and up to overnight. This tenderizes the meat and adds flavor.
Prep Dredge
About 30 minutes before frying, remove the chicken from the refrigerator to come toward room temperature. In a large shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Shake off excess buttermilk from each piece of chicken, then press each piece firmly into the flour mixture, coating thoroughly. For extra-crispy crust, double-dredge: dip floured chicken back briefly into leftover buttermilk, then coat again in the flour mixture.
Heat Oil
Pour 1.5 cups vegetable oil into a heavy-bottomed skillet or a Dutch oven to a depth of about 1/2 to 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) on an instant-read thermometer. If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily but not burn.
Fry Chicken
Carefully add the coated chicken pieces skin-side down, spacing them so they do not touch (fry in batches if needed). Maintain oil temperature around 320–350°F (160–175°C). Fry for 12–15 minutes, turning once, until the crust is deep golden brown and the internal temperature of the thickest part of the thigh reaches 165–170°F (74–77°C). Adjust heat as necessary to prevent over-browning. Use a wire rack set over a sheet pan to drain the fried chicken; rest for 5 minutes before serving.
Pickles & Mustard
Make Mustard Spread
In a small bowl, whisk together 1/4 cup yellow mustard, 1 teaspoon Dijon (if using), 1/4 cup mayonnaise (if using), and 2 tablespoons reserved pickle juice until smooth. Taste and adjust balance — add more pickle juice for tang or more mayo for creaminess. This creates a bright, tangy spread that pairs with the fried chicken.
Prepare Pickles
Drain 1 cup dill pickle slices on paper towels to remove excess brine. If pickles are thick, halve or quarter them to make sandwich-friendly pieces.
Honey Finish & Assemble
Finish with Honey
Place fried chicken on the serving rack or buns. Using a spoon, drizzle 1/2 tablespoon of local honey over each piece of hot fried chicken (total about 3 tablespoons for 6 pieces). The heat will slightly melt the honey into the crust, creating a sweet-savory finish. Grind a light dusting of 1/4 teaspoon fresh black pepper over the honey for contrast and sprinkle chopped chives if using.
Assemble Sandwich (optional)
If serving as a sandwich, toast the 6 buns lightly. Spread a generous tablespoon of the mustard spread on the bottom bun, add a lettuce leaf, top with a honey-drizzled chicken thigh, add 2–3 pickle slices, more mustard spread on the top bun if desired, then close and serve immediately.