Equipment
Ingredients
Chicken & Marinade
- 500 g boneless skinless chicken thighs, cut into 2cm bite-sized pieces
- 240 ml buttermilk
- 30 ml hot sauce
Dredge
- 150 g all-purpose flour
- 50 g cornstarch
- 4 g cayenne pepper
- 5 g smoked paprika
- 6 g garlic powder
- 8 g kosher salt
- 4 g black pepper, freshly ground
Frying
- 1000 ml vegetable oil
Jalapeño Scallion Dressing
- 200 g mayonnaise
- 2 jalapeño, finely minced
- 4 scallions, thinly sliced
- 15 ml lime juice, freshly squeezed
- 2 g kosher salt
Nutrition (per serving)
Method
In a mixing bowl, combine the bite-sized chicken pieces, buttermilk, and hot sauce. Stir to ensure all chicken is submerged. Let marinate at room temperature for 20 minutes.
While the chicken marinates, prepare the dressing. In a separate bowl, whisk together the mayonnaise, minced jalapeño, sliced scallions, lime juice, and salt until smooth. Cover and refrigerate until needed.
In a large shallow dish, thoroughly mix the all-purpose flour, cornstarch, cayenne pepper, smoked paprika, garlic powder, kosher salt, and black pepper.
Pour the vegetable oil into a Dutch oven to a depth of about 5cm. Heat over medium-high heat until the deep fry thermometer registers 175°C/350°F.
Remove the chicken pieces from the buttermilk marinade a few at a nil time, letting the excess liquid drip off. Toss them into the seasoned flour mixture, pressing firmly so the dredge adheres and forms a thick crust.
Carefully lower the breaded chicken pieces into the hot oil in batches to avoid overcrowding. Fry for 5 to 7 minutes, stirring occasionally, until deeply golden brown and the internal temperature reaches 74°C/165°F.
Use a slotted spoon to transfer the fried chicken to a wire cooling rack set over a baking sheet. Let the chicken cool completely to room temperature, about 30 minutes. This is crucial to prevent the hot chicken from splitting or melting the mayonnaise dressing.
Once cooled, transfer the crispy chicken pieces to a large mixing bowl. Pour the chilled jalapeño scallion dressing over the top and gently fold everything together until the chicken is thickly coated. Serve immediately.
Chef's Notes
- The addition of cornstarch to the dredge is a non-negotiable technique for maintaining a resilient crunch even after the chicken is coated in the creamy dressing.
- Dark meat (chicken thighs) works best here because it remains incredibly juicy when cut into small bites and subjected to the high heat of deep frying.
- To build a 'shaggy' crust with lots of crispy bits, drizzle a spoonful of the buttermilk marinade into your dry flour mixture and rub it with your fingers before dredging the chicken.
- Using raw jalapeño gives a bright, grassy heat, but roasting the jalapeño beforehand introduces a mellow, smoky profile that pairs beautifully with the smoked paprika.
Storage
Refrigerator: 2 days — Store in an airtight container. The chicken will lose its crispy texture over time as it absorbs the dressing.
