Habanero Fried Chicken Recipe

In a large bowl, whisk together buttermilk, minced habanero, salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken thighs, turning to coat. Cover and refrigerate for 2 hours to allow the flavors to penetrate the meat.

Remove the chicken from the marinade and pat dry with paper towels. Let rest while you prepare the dredge.

In a large shallow dish, whisk together all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne until evenly combined.

Dredge each marinated chicken thigh in the seasoned flour, pressing to ensure an even, thick coating. Shake off excess and place on a rack. Repeat with all pieces.

Heat the vegetable oil in a heavy pot or Dutch oven to 350°F (175°C). Carefully lower the coated chicken into the hot oil in batches, frying until golden brown and the internal temperature reaches 165°F (74°C), about 8–10 minutes per batch. Transfer fried chicken to a wire rack to drain excess oil.

In a bowl, whisk together mayonnaise, apple cider vinegar, honey, lime juice, salt, and black pepper to make the dressing.

Toss the chopped kale and shredded red cabbage with the dressing until evenly coated. Chill the slaw for 15–30 minutes to let flavors meld.

In a small bowl, mix together mayonnaise, lime juice, lime zest, minced jalapeño, minced garlic, chopped cilantro, and salt to make the baja aioli. Adjust seasoning to taste.

Split the Hawaiian buns and toast them lightly on a hot skillet or grill until just golden.

Spread a generous layer of baja aioli on the bottom half of each bun. Layer with a portion of kale slaw, then 2 slices of bread-and-butter pickle per sandwich, and a piece of hot fried chicken. Top with the crown of the bun.