The Clucker Recipe

Prep and brine

Trim excess fat from the chicken thighs and, if they are large, cut each into two pieces so they fit a bun. Place chicken in a bowl with the buttermilk and hot sauce (if using). Cover and refrigerate for at least 1 hour, preferably 3–6 hours. The buttermilk tenderizes and seasons the meat.

Dry mix

In a shallow bowl or pie plate whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, kosher salt, and black pepper until evenly combined. This mixture creates a crunchy, well-seasoned crust.

Dredge and rest

Remove one piece of chicken from the buttermilk, allowing excess to drip off, then thoroughly coat it in the flour mixture, pressing the flour onto the surface to form a thick crust. Place on a wire rack and repeat with remaining pieces. Let the coated chicken rest 10–15 minutes to help the coating adhere.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 1 cup for a 10-inch pan). Heat over medium-high until the oil registers 350°F (175°C) or a small pinch of flour sizzles immediately. Fry chicken in batches without crowding, 3–4 minutes per side for small pieces, 5–6 minutes per side for thicker pieces, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to keep oil between 325–350°F. Transfer cooked chicken to a wire rack set over a baking sheet to drain and stay crisp.

While the chicken marinates, combine apple cider vinegar, water, sugar, and salt in a bowl; stir until sugar and salt dissolve. Add the shredded green and red cabbage and carrot, toss to combine. Let sit at room temperature for at least 20 minutes, tossing once or twice, or refrigerate up to 4 hours. The result is a lightly pickled crunchy slaw that cuts the richness of the fried chicken.

Whisk together honey, sriracha, lemon juice, and salt in a small bowl until smooth. Taste and adjust heat or sweetness. Keep at room temperature; if thick, warm briefly to loosen before using.

Butter the cut sides of the buns and toast them in a hot skillet or under a broiler until golden, about 1–2 minutes per side. Place a toasted bottom bun on a plate.

Place a piece of hot fried chicken on the bun, drizzle 1–2 teaspoons of the spicy honey sauce over the chicken (more if desired), add a generous handful of pickled slaw, and top with pickles if using. Finish with the top bun.

Serve immediately while the chicken is hot and crisp. Leftover components can be refrigerated separately for up to 2 days; reheat chicken in a 375°F oven 8–10 minutes to crisp.