Twice Fried Chicken Recipe

Brine/Marinate

In a large bowl, whisk together buttermilk, 1 tsp kosher salt and 1 tbsp hot sauce. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 3 hours or up to overnight. This tenderizes and seasons the meat.

Prep Coating

About 30 minutes before frying, remove chicken from refrigerator to take the chill off. In a shallow dish or bowl combine all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper and cayenne. Mix thoroughly so the cornstarch and spices are evenly distributed.

First Fry (Blanch)

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat over medium-high until it registers 300°F (150°C) on a thermometer. Remove chicken from buttermilk, allowing excess to drip off but do not shake vigorously. Dredge each piece lightly in the flour mixture, shaking off excess. Fry in batches — do not overcrowd — for 6–8 minutes until the exterior is set and pale golden but not deeply browned (internal temperature should be ~150°F/65°C). Transfer to a wire rack set over a sheet pan; rest for 10 minutes.

Second Fry (Crispen)

Increase oil heat to 350–360°F (175–180°C). Just before frying, re-dredge each piece in the flour mixture to build a thicker crust (press flour onto any wet spots). Fry in batches again for 3–5 minutes until deep golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack; immediately sprinkle with 1 tsp salt while hot.

While chicken rests after the second fry, combine softened butter, honey and 1/4 tsp sea salt in a small bowl. Whisk or beat with a fork until smooth and slightly aerated. Keep at room temperature so it spreads easily; you can microwave for 5–8 seconds if too firm.

In a large bowl, toss the thinly sliced green and red cabbage, shredded carrot and sliced green onion. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Let rest 10 minutes to soften slightly before serving.

Whisk together mayonnaise, sriracha, smoked paprika, lemon juice, minced garlic and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity. Refrigerate until ready to serve to let flavors meld.

Place hot twice-fried chicken on a platter. Spoon or brush a little honey butter over each piece so it melts into the crust. Serve with a small bowl of spicy aioli for dipping and a side of cabbage slaw. Recommended garnish: a sprinkle of chopped green onion or a drizzle of extra honey on top if you like sweeter profile.