Righteous Chicken Recipe
Where it all started. Our famous crispy, tenderized, buttermilk-brined fried chicken topped with pickles and our signature Boom Boom sauce.
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Ingredients
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Brine & Marinade
Dry Coating
Egg Wash (optional, for extra adhesion)
Fry
Boom Boom Sauce
Finish & Garnish
Method
Brine & Marinade
Prepare brine
In a large bowl or zip-top bag, whisk together the buttermilk, kosher salt, sugar, garlic powder, onion powder and hot sauce until salt dissolves. Taste to ensure it's slightly tangy and seasoned.
Marinate chicken
Submerge the chicken pieces fully in the buttermilk mixture, cover (or seal bag), and refrigerate for at least 4 hours or preferably overnight. For best results, gently score the skin in a couple places so the marinade penetrates.
Dry Coating
Make seasoned flour
About 30 minutes before frying, combine the all-purpose flour and cornstarch in a large bowl or shallow pan. Add paprika, smoked paprika, cayenne, black pepper, onion powder, garlic powder, dried thyme and celery salt. Whisk thoroughly to distribute spices evenly.
Dredge & Rest
Dredge chicken
Remove chicken from the refrigerator, letting excess buttermilk drip off (do not pat completely dry). One piece at a time: dredge in seasoned flour, then (if using) dip in egg wash, then back into the flour for a thick, even coating. Press flour into nooks and crannies. Place coated pieces on a wire rack and let rest 10–15 minutes to help the crust adhere.
Fry
Heat oil
Pour neutral oil into a large heavy pot or Dutch oven to a depth of 1.5–2 inches (about 2 cups depending on pot). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour: it should sizzle steadily but not brown instantly.
Fry in batches
Working in batches (do not overcrowd), gently lower coated chicken pieces into the hot oil skin-side down. Maintain oil temperature between 325–350°F (160–175°C) by adjusting heat. Fry thighs and drumsticks about 12–16 minutes, turning once halfway, until crust is deep golden brown and internal temperature reaches 165°F (74°C) at the thickest point. Use a slotted spoon or spider to transfer to a wire rack set over a sheet pan to drain. Repeat with remaining pieces, allowing oil to come back up to temperature between batches.
Finish and rest
After frying all pieces, rest chicken on the rack for 5 minutes. Sprinkle lightly with fine salt while still warm.
Boom Boom Sauce
Make sauce
While chicken rests, whisk together mayonnaise, sriracha, sweet chili sauce, honey, smoked paprika, lemon juice, garlic powder, salt and black pepper in a small bowl until smooth. Taste and adjust heat or sweetness to preference. Chill briefly if desired.
Finish & Serve