Crispy Chicken Recipe

Prep chicken

Pat the chicken pieces dry with paper towels. If using breasts, halve them horizontally to make even 1/2-inch-thick cutlets. Pound thicker pieces gently to an even thickness so all pieces cook evenly.

Buttermilk marinade

Place the chicken in a bowl or zip-top bag. Whisk the buttermilk with the hot sauce (if using) and 1/2 tsp kosher salt and pour over the chicken. Refrigerate and marinate at least 30 minutes and up to 4 hours.

Dredge mix

In a shallow dish combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, cumin, remaining 1 tsp kosher salt, and black pepper. Whisk to evenly distribute spices.

Egg wash

Crack the eggs into a separate bowl and beat lightly.

Coat the chicken

Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge it in the flour mixture, then dip into the beaten eggs, and then dredge again in the flour mixture pressing lightly so a thick crust adheres. Place on a wire rack while you repeat with remaining pieces.

Fry

Pour vegetable oil into a large heavy skillet to come about 1/3 inch up the sides and heat over medium-high until shimmering and a small pinch of flour sizzles on contact (about 350°F / 175°C). Fry chicken in batches without crowding, 3–4 minutes per side for thin cutlets, or 5–6 minutes per side for thicker pieces, until deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining chicken.

Optional double crisp

For extra-crispy chicken, after the first fry rest pieces 5 minutes, then return to hot oil for 1 minute per side, then drain and rest as above.

Prepare quick pickles (if using fresh cucumbers) or ready pickles

If you have fresh cucumber and want quick pickles: thinly slice cucumber and toss with 2 tbs rice vinegar, 1 tsp sugar, and a pinch of salt. Let sit 10–15 minutes. Otherwise, drain jarred dill pickle slices and pat dry.

Make avocado crema

In a blender or food processor combine the avocado, Greek yogurt, cilantro (reserve a few leaves for garnish), seeded jalapeño (start with half the pepper for medium heat), lime juice, olive oil, honey (if using), 1/4 tsp salt and 1/8 tsp black pepper. Blend until smooth and creamy. Taste and adjust salt, lime or jalapeño to preference. If the crema is too thick, thin with 1–2 tbs water or more lime juice to reach desired consistency.

Toast buns or warm tortillas lightly if using. Place a spread of avocado crema on the bottom bun or tortilla, top with a piece of crispy chicken, a few dill pickle slices, extra jalapeño slices if you like more heat, and finish with fresh cilantro leaves. Squeeze lime over top and add more crema as desired.

Serve immediately while chicken is hot and crispy with lime wedges on the side. Leftover crema keeps in an airtight container in the fridge up to 2 days; re-crisp chicken in a 400°F (200°C) oven for 6–8 minutes.