Righteous Chicken Recipe

In a large bowl or resealable container, whisk together the buttermilk, kosher salt, sugar, garlic powder, onion powder, black pepper and optional hot sauce until the salt and sugar are dissolved.

Trim any excess skin fat from the chicken pieces and pat them briefly dry. Submerge the chicken completely in the buttermilk mixture. Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best tenderness and flavor.

About 30–45 minutes before frying, combine the flour, cornstarch, salt, paprika, smoked paprika or cayenne, garlic powder, onion powder, dried oregano, black pepper and baking powder in a wide shallow bowl or rimmed baking sheet. Whisk thoroughly so the leavening and spices are evenly distributed.

Place the 0.5 cup flour in a separate shallow dish for a light secondary dredge. In another shallow bowl, beat the eggs with the milk to make an egg wash.

Remove the chicken from the brine, letting excess buttermilk drip off but do not rinse. Allow pieces to sit at room temperature for 20–30 minutes while you heat the oil — this helps the coating adhere and promotes even cooking.

Working one piece at a time, dredge a chicken piece in the seasoned flour mixture, pressing firmly so the flour adheres. Shake off excess, then dip into the egg wash, then press into the 0.5 cup flour for a lighter second crust, or alternatively into the seasoned flour again for a thicker crust. Place dredged pieces on a wire rack and let rest 10–15 minutes to set the crust.

Pour frying oil into a deep skillet, heavy-bottomed pot, or Dutch oven to a depth of about 2 inches (approximately 1.5 cups for a 10-inch pan). Heat oil over medium-high heat to 335–350°F (170–175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and float to the surface.

Fry the chicken in batches without overcrowding. Cook bone-in pieces for about 12–15 minutes per batch, turning occasionally so all sides brown evenly, until the exterior is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165–170°F (74–77°C). Adjust heat as needed to maintain 325–350°F while frying.

Use a slotted spoon or tongs to transfer cooked pieces to a wire rack set over a sheet pan to drain. Let rest 5–7 minutes before serving; this helps juices redistribute and the crust to crisp further.

While the chicken rests, whisk together the mayonnaise, sriracha, sweet chili sauce or honey, smoked paprika, garlic powder, lemon juice, optional hot sauce and salt in a small bowl until smooth. Taste and adjust heat or sweetness to preference. Refrigerate until ready to use.

Place fried chicken pieces on a serving platter. Spoon or brush a generous amount of Boom Boom sauce onto each piece, or serve sauce on the side for dipping.

Top each piece with 2 pickle slices (or to taste), sprinkle with chopped parsley if using, and serve with lemon wedges on the side.

Leftovers: Store cooled chicken and sauce separately in airtight containers in the refrigerator up to 2 days (sauced chicken will lose crispness). Reheat in a 375°F (190°C) oven on a wire rack until warmed through to retain crispness.