Supreme Fried Chicken Recipe

In a medium saucepan, warm 1.5 cups water over low heat and stir in 1/4 cup kosher salt and 2 tablespoons granulated sugar until dissolved.

Remove from heat, add crushed garlic, peppercorns, and bay leaves. Let cool to room temperature, then add 2 cups ice to chill the brine quickly.

Place 8 chicken thighs in a large bowl or zip-top bag and pour cooled brine over them. Refrigerate for 2 to 4 hours (do not exceed 6 hours for thighs).

After brining, remove thighs, pat very dry with paper towels. Let rest at room temperature 20–30 minutes before coating.

In a large shallow bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp kosher salt, and 1 tsp freshly ground black pepper.

In a separate bowl, combine 1.5 cups buttermilk and 1 tablespoon hot sauce (if using).

Working with one thigh at a time, dip the chicken into the buttermilk mixture, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture, pressing flour onto the skin to form a thick coating. For extra-crispy double-coat: after first dredge, return to buttermilk briefly and dredge again in flour.

Place coated thighs on a wire rack set over a baking sheet and let rest 15–20 minutes to set the crust.

Pour neutral oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1.5–2.5 cups oil total depending on pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Fry the thighs skin-side down first, 4–6 minutes per side depending on thickness, adjusting heat to maintain oil temperature around 325–350°F. Avoid crowding — fry in batches if necessary.

Use a probe thermometer to ensure internal temperature reaches 165°F (74°C). Transfer cooked thighs to a wire rack over a baking sheet to drain and keep warm in a 250°F oven if needed.

While the chicken rests, combine 1/2 cup honey, 1 teaspoon finely chopped chipotle in adobo, 1 teaspoon apple cider vinegar, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon kosher salt in a small saucepan.

Warm over low heat, stirring, just until honey thins and ingredients meld, about 2–3 minutes. Do not boil. Remove from heat and keep warm.

Whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 teaspoon pureed chipotle in adobo, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 teaspoon honey, 1 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Adjust seasoning to taste. Refrigerate until ready to serve.

In a bowl, toss 4 cups thinly sliced red cabbage, 1/2 cup julienned carrot, and 2 thinly sliced green onions.

In a small jar, combine 2 tablespoons apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Shake or whisk to emulsify.

Pour dressing over cabbage mixture, toss to coat, and let sit at least 10 minutes to soften and marry flavors (can be made up to 2 hours ahead).

Combine 1/2 cup white vinegar, 1/2 cup water, 1 teaspoon granulated sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon mustard seeds and 1/4 teaspoon crushed red pepper in a small saucepan and heat until sugar and salt dissolve. Let cool to room temperature.

Place 2 cups cucumber rounds and 2 sprigs fresh dill into a jar or bowl. Pour cooled pickling liquid over cucumbers, cover and refrigerate at least 30 minutes (best after 2 hours, can keep refrigerated up to 2 weeks).

Finish and plate

Place a bed of purple slaw on each plate. Top with a fried chicken thigh. Spoon warm hot honey over the chicken (about 1–2 teaspoons per thigh) and drizzle with chipotle lime dressing (about 1–2 tablespoons). Garnish with farmers pickles on the side. Serve immediately.