This started as a craving for something fried, but not heavy. The kind of dish you’d make on a warm afternoon, when you want crunch and brightness in the same bite.

The chicken stays classic—crisp, golden, unapologetic. But the slaw cuts through it with acidity, heat, and just enough sweetness to keep things balanced, especially with the help from our Farmer’s Market pickled red onions.

It’s familiar, but just pulled into the light.

Ingredients
Chicken
1½ pounds boneless, skinless chicken breasts or tenders
2 cups buttermilk
1 tablespoon Dijon mustard
1 tablespoon black pepper
1 tablespoon Crystal hot sauce

Coating
2 cups rice flour
1 cup cornstarch
1 teaspoon smoked paprika
3 cloves garlic, finely minced
1 teaspoon salt

For Frying
Neutral oil (canola, vegetable, or peanut)

Pickled Slaw
2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
¼ cup pickled red onions
¼ cup fresh cilantro, finely chopped (parsley works here as well)
2 tablespoons sweet pickled jalapeños
Juice of 1 lime

Dressing
1 teaspoon ground coriander
1 teaspoon oregano
⅓ cup olive oil
1 clove garlic, finely minced

Prep

Whisk the buttermilk with Dijon, black pepper, and hot sauce until fully combined. Add the chicken, turning to coat evenly. Cover and refrigerate at least 6 hours, ideally overnight.

Thinly slice the cabbages and prepare the remaining slaw components. In a small bowl, stir together the dressing—coriander, oregano, olive oil, and garlic—until emulsified. Set aside.

Method

Heat the oven to 300°. Place a wire rack over a sheet pan and set it inside—this keeps the chicken crisp as you work.
In a wide bowl, combine rice flour, cornstarch, smoked paprika, garlic, and salt.

Heat oil in a deep, heavy pot to 350°. Steady temperature is key.
Lift the chicken from the marinade, allowing the excess to fall away. Dredge in the coating, pressing lightly so it adheres. For a more textured crust, return briefly to the marinade and coat once more.
Fry in batches, lowering the chicken carefully into the oil. Cook until golden and crisp, turning once for even color.

Transfer to the rack in the oven to rest while you finish the remaining pieces.

Finish
Toss the slaw with lime juice and dressing just before serving—bright, lightly coated, not weighed down.

Plate the chicken warm with the slaw alongside or layered over the top. The contrast should feel effortless—crisp, sharp, and balanced.