The Ryebird Recipe

Brine/Marinate

Trim excess fat from the chicken thighs and lightly score the skin. Place thighs in a bowl or zip-top bag and pour 1 cup buttermilk and 1 tablespoon hot sauce over them. Ensure thighs are coated, cover or seal, and refrigerate for at least 1 hour (up to overnight) to tenderize and season.

Prepare Dredge

In a shallow bowl or rimmed baking sheet, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/2 teaspoon black pepper until evenly combined.

Dredge Chicken

Remove thighs from buttermilk, letting excess drip back into the bowl. Dredge each thigh thoroughly in the seasoned flour mixture, pressing the flour into the surface to build a thick crust. For extra crispness double-dip: briefly return the floured thigh to the leftover buttermilk (shake off excess) and dredge again in the flour mixture.

Heat Oil

In a large heavy-bottomed skillet or Dutch oven add about 3 to 4 cups vegetable oil (enough for 1/2 to 1-inch shallow frying) and heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately but not burn.

Fry Chicken

Carefully place thighs skin-side down into hot oil, working in batches so you don't crowd the pan. Fry 4–6 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F and avoid burning the crust. Transfer cooked thighs to a wire rack set over a baking sheet and rest 5 minutes.

Make the sandwich mayo by combining 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Stir until smooth and refrigerate until assembly. Drain or pat the bread-and-butter pickle slices dry if very wet.

In a mixing bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup grated carrot. Add 2 tablespoons white vinegar, 1 teaspoon sugar, 2 tablespoons mayonnaise, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss thoroughly to combine. Taste and adjust acidity or salt as needed. Let sit at least 10 minutes to meld flavors; can be made up to 2 hours ahead and refrigerated.

Toast the brioche buns: heat a skillet over medium, spread a thin layer of softened butter on cut sides of each bun, and toast cut-side down until golden, about 1–2 minutes.

To build each Ryebird sandwich: spread about 1 tablespoon of the sandwich mayo on the bottom bun, add 1 fried chicken thigh, top the thigh with 2–3 tablespoons quick slaw, then layer 3 pickle slices, and finish with another small smear (about 1 teaspoon) of mayo on the top bun. Close the sandwich and serve immediately while the chicken is hot and crispy.

Serve with optional lemon wedges or extra pickles on the side.