Equipment
Ingredients
Chicken & Marinade
- 8 chicken pieces, bone-in, skin-on
- 470 ml buttermilk, well shaken
- 15 ml hot sauce, vinegar-based
- 10 g kosher salt
Seasoned Dredge
- 300 g all-purpose flour
- 50 g cornstarch
- 15 g kosher salt
- 5 g black pepper, freshly ground
- 5 g smoked paprika
- 5 g garlic powder
- 5 g onion powder
- 5 g baking powder
Frying
- 2000 ml canola oil
Tangy Slaw
- 300 g green cabbage, finely shredded
- 150 g red cabbage, finely shredded
- 100 g carrots, julienned or coarsely grated
- 100 g mayonnaise
- 45 ml apple cider vinegar
- 10 g dijon mustard
- 15 g granulated sugar
- 2 g celery seed
- 3 g kosher salt
- 2 g black pepper
Nutrition (per serving)
Method
In a large mixing bowl, combine the buttermilk, hot sauce, and 10g of salt. Submerge the chicken pieces fully. Cover and refrigerate for at least 4 hours. Ensure raw meat is kept separate to avoid cross-contamination.
Prepare the slaw dressing by combining mayonnaise, apple cider vinegar, dijon mustard, granulated sugar, celery seed, 3g of salt, and 2g of black pepper in a bowl.
Add the shredded green cabbage, red cabbage, and carrots to the dressing. Toss thoroughly to ensure all the vegetables are coated.
Cover the slaw and place it in the refrigerator to allow the flavors to meld and the cabbage to soften slightly while you prepare the chicken.
In a wide, shallow dish, thoroughly combine the all-purpose flour, cornstarch, 15g salt, 5g black pepper, smoked paprika, garlic powder, onion powder, and baking powder.
Remove the chicken pieces from the buttermilk one by one, letting excess drip off. Firmly press each piece into the seasoned flour mixture until entirely coated.
Place the coated chicken pieces on a wire rack set over a baking sheet. Let them rest undisturbed. This allows the flour to hydrate and adhere to the skin, preventing it from falling off in the fryer.
Pour canola oil into a heavy-bottomed pot or Dutch oven until it reaches a depth of about 5 cm. Heat the oil until the deep-fry thermometer registers 175C/350F.
Carefully lower the chicken pieces into the hot oil in batches to avoid overcrowding. The temperature will drop; maintain the oil around 160C/320F. Fry until the crust is deep golden brown and the internal temperature of the thickest part reaches 74C/165F.
Remove the cooked chicken from the oil using tongs and transfer to a clean wire rack set over a baking sheet to drain excess oil.
Give the chilled slaw a final stir to redistribute the dressing. Plate the hot, crispy fried chicken alongside a generous portion of the tangy slaw.
Chef's Notes
- The inclusion of cornstarch in the dredge inhibits gluten development, resulting in a lighter, shatteringly crisp coating rather than a heavy, bread-like shell.
- Baking powder creates tiny carbon dioxide bubbles when it hits the hot oil, increasing the surface area of the crust and making it exceptionally crunchy.
- Always drain fried foods on a wire cooling rack rather than paper towels. Paper towels trap steam and will turn your perfectly crispy chicken soggy underneath.
- If your buttermilk is too thick, thin it with a tablespoon of milk. The marinade should coat the chicken like heavy cream, not clump.
- Celery seed is the secret ingredient in classic diner-style slaw. Do not substitute celery salt, as it will make the dish overly salty.
Storage
Refrigerator: 3 days — Store chicken and slaw in separate airtight containers. Slaw will lose its crunch over time.
Freezer: 1 month — Freeze cooked chicken only. Do not freeze slaw.
Reheating: Reheat chicken in a 200C/400F oven on a wire rack for 10-15 minutes to restore crispiness.
