korean-glazed buttermilk fried chicken

Ingredients — the brine (start 24 hours ahead):

• 1½ lbs boneless skinless chicken thighs (about 6 pieces)
• 2 cups cultured buttermilk
• ½ cup dill pickle juice (straight from the jar)
• 1 Tbsp hot sauce (Frank's, Crystal, whatever)
• 1 Tbsp kosher salt
• 1 tsp cracked black pepper
• 1 tsp smoked paprika

Ingredients — the dredge:

• 1½ cups AP flour
• ½ cup cornstarch
• 1 Tbsp kosher salt
• 1 Tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne
• 1 tsp cracked black pepper
• 3 Tbsp of the buttermilk brine (creates craggy bits — do NOT skip)

Ingredients — the Korean glaze:

• 3 Tbsp gochujang (Korean fermented chili paste)
• 2 Tbsp honey
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp brown sugar
• 2 cloves garlic, grated on a microplane
• 1 tsp fresh ginger, grated on a microplane

To finish:

• Toasted white + black sesame seeds
• 2 scallions, thinly sliced on a bias
• Quick-pickled radish rounds or dill pickle chips
• Neutral oil for frying — peanut, canola, or grapeseed (~6 cups)

Brine (day before):

1. Whisk brine ingredients in a large bowl. Add chicken thighs and turn to coat completely.
2. Cover and refrigerate 12–24 hours. Longer is better — the buttermilk tenderizes and the pickle juice breaks down the proteins.

Dredge:

1. In a wide shallow bowl, whisk the dredge dry ingredients together.
2. Add the 3 Tbsp of buttermilk brine to the dredge. Use your fingers to rub it in — you should see small clumps forming. These become extra craggy crust bits when fried.
3. Pull the chicken pieces from the brine one at a time (let excess drip off, don't rinse). Press each piece into the dredge, pack the flour on aggressively, then set on a wire rack over a sheet pan.
4. Rest the dredged chicken uncovered at room temperature for 20 minutes. This step is non-negotiable — it lets the coating hydrate and adhere.

Make the glaze:

1. Whisk all glaze ingredients in a small saucepan. Bring to a simmer over medium and cook 2 minutes until it thickens slightly and looks glossy. Kill the heat. Keep warm.

Fry:

1. Heat oil to 350°F in a deep heavy pot (Dutch oven works). Use a thermometer — this matters.
2. Fry the chicken in 2 batches (don't crowd). 6–8 minutes per batch, flipping once, until the internal temp is 165°F and the crust is deep golden-brown and audibly crisp.
3. Transfer to a wire rack over a sheet pan (NOT paper towels — you want to keep the crust crisp). Rest 2 minutes.

Glaze + serve:

1. While the chicken is still hot from the fryer, brush the glaze generously over each piece with a pastry brush. Or dip one side. Or drizzle. The heat helps the glaze sink into the craggy crust instead of sitting on top.
2. Immediately hit with toasted sesame seeds and scallion slivers.
3. Serve on a dark slate or platter with pickled radish on the side, a bowl of the pancetta corn chowder (#10), and cold Modelo. Extra glaze in a ramekin for dipping.

The thigh vs. breast decision: thighs stay juicy at 165°F. Breast dries out. This is a thigh recipe on purpose.