← Nouns Cooking · American

Ingredients

• 4 boneless, skinless chicken thighs (about 600 g)
• 250 ml Buttermilk
• 1 tbsp Hot sauce
• 1 tsp Salt
• 1 tsp Paprika
• ½ tsp Garlic powder
• 200 g Plain (all-purpose) flour
• 2 tbsp cornflour (cornstarch)
• 1 tsp Baking powder
• 1½ tsp Salt
• 1 tsp Black pepper
• 1 tsp Garlic powder
• 1 tsp Paprika
• ½ tsp Cayenne pepper
• 1.5 l vegetable or peanut oil, for frying
• 80 ml Mayonnaise
• 1 tsp Hot sauce
• 1 tsp Honey
• 4 brioche or soft burger buns, split and toasted
• 8 slices dill pickle slices
• 1 handful iceberg lettuce, finely shredded

Method

1. Whisk the buttermilk, hot sauce, salt, paprika and garlic powder in a bowl. Add the chicken, turn to coat and refrigerate for at least 1 hour (or up to overnight).
2. Heat the oil in a large, heavy pot to 175°C (350°F); it should come no more than halfway up the sides. Set a wire rack over a tray.
3. Mix all the coating ingredients in a wide bowl. Drizzle in 2 tbsp of the marinade and rub it through with your fingers to make little craggy clumps.
4. Lift a piece of chicken from the marinade, let the excess drip off, then press it firmly into the coating on both sides. Repeat with the rest.
5. Fry 2 pieces at a time for 6–8 min, turning once, until deep golden and cooked through to 75°C (165°F). Drain on the rack and let the oil come back to temperature between batches.
6. Stir the mayonnaise with the hot sauce and honey. Spread it on the buns, then add lettuce, the chicken and pickles. Serve hot.

Tips

• Thighs stay juicier than breasts; if you use breasts, slice them in half horizontally so they cook evenly.
• Let used oil cool completely before straining and storing or disposing of it.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Jo Cooks Once Upon a Chef