Fried Chicken Bun Recipe

Prep and brine

Trim any excess fat from the chicken thighs and cut into burger-sized pieces (1 per bun). Place chicken pieces in a bowl with buttermilk and 1 tablespoon hot sauce (optional). Cover and refrigerate for at least 1 hour or up to overnight to tenderize and flavor.

Make the dredge

In a shallow bowl or wide plate combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 1/2 tsp salt and 1 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Dredge the chicken

Remove chicken from buttermilk, letting excess drip off. One piece at a time, press chicken into the flour mixture to fully coat, then shake off excess. For an extra-crispy crust, dip coated chicken back into the buttermilk briefly and re-coat in the flour mixture.

Heat oil and fry

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 1/2 inches and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns gently in ~45 seconds. Carefully add chicken pieces (do not overcrowd) and fry for 5–7 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain temperature.

Drain and rest

Transfer fried chicken to a wire rack set over a baking sheet and rest for 5 minutes to keep crisp. Season lightly with a pinch of salt while still hot.

If using fresh quince: in a small saucepan combine 1/2 cup peeled chopped quince, 2 tbs apple cider vinegar, 1 tbs honey, 2 tbs water, 1/2 tsp red chili flakes, 1/4 tsp smoked paprika and 1/4 tsp salt. Bring to a simmer over medium heat and cook until quince is very soft, about 12–15 minutes. If using quince paste, skip simmer time and simply combine paste with the remaining ingredients over low heat until loosened with water and smooth.

Blend sauce: remove from heat and let cool slightly, then blend in a blender or with an immersion blender until smooth. Taste and adjust sweetness, acidity or heat (add more honey, vinegar or chili flakes as desired). Strain if you prefer a very smooth sauce. Keep warm or refrigerate until assembly; sauce will thicken as it cools—thin with a teaspoon or two of water if needed.

Prepare vegetables: peel and julienne or grate the beetroot, shred the cabbage finely and grate the carrot. Place all into a medium bowl.

Make dressing: in a small bowl whisk together 2 tbs mayonnaise, 1 tbs lemon juice, 1 tsp apple cider vinegar, 1/4 tsp salt and 1/4 tsp black pepper until smooth.

Combine and toss: pour dressing over the vegetables and toss thoroughly to coat. Stir in 1 tbs chopped parsley if using. Let slaw sit for at least 10 minutes so flavors meld; it can be made up to 2 hours ahead and chilled, then brought to room temperature before assembling.

Toast buns: heat a skillet over medium heat. Spread softened butter on cut sides of buns and toast, butter-side down, until golden, about 1–2 minutes. For steamed bao, steam per package instructions until warm and soft.

Assemble: spread a thin layer of quince hot sauce on the bottom bun. Place a piece of fried chicken on top, spoon more quince hot sauce over the chicken to taste, then top with a generous handful of beetroot slaw. Add pickles if using, then cap with the top bun. Serve immediately while chicken is hot and crispy.

Serving suggestion: serve with extra quince hot sauce on the side and crispy fries or a simple green salad.