Let’s cook

Tap a step when it’s done.

1. 1

   Marinate (1–24 hours): Combine buttermilk, hot sauce, and spices in a bowl. Submerge chicken, cover, and refrigerate for at least 1 hour (longer for juicier, more flavorful results).

2. 2

   Heat oil (10 minutes): Fill a pot with oil, about 5–6 cm deep, and heat to 170–175°C (340–350°F) using a thermometer for accuracy.

3. 3

   Dredge (5 minutes): Mix flour, cornstarch, and spices in a bowl. Remove chicken from marinade, let excess drip, and coat in dredge. For extra crunch, dip back into buttermilk quickly, then dredge again. Place coated chicken on a tray for 5 minutes before frying to help the crust stick.

4. 4

   Fry (12–14 minutes): Carefully lower chicken into hot oil, one piece at a time, avoiding overcrowding. Fry 5–6 minutes per side until deep golden brown and internal temperature reaches 74°C (165°F). Transfer to a rack to drain and sprinkle with a pinch of salt immediately.

5. 5

   Toast buns & assemble (3 minutes): Butter brioche bun halves and toast in a skillet until golden. Spread mayo or spicy aioli on both halves. Assemble: bottom bun, pickles, fried chicken, optional lettuce/slaw, top bun. Press gently.