Buttermilk-gochujang-miso fried chicken

One of those cravings you just can’t ignore.

Buttermilk, miso, and gochujang marinated fried chicken in a brioche bun with a big dollop of crunchy coleslaw.

For this indulgence, I use a pair of J. Kenji Lopez Alt’s recipes: his buttermilk fried chicken (with a hefty dollop of gochujang and miso in the marinade and black sesame seeds in the breading), and his creamy coleslaw recipe.

Kenji’s coleslaw is a masterpiece: the simple step of briefly tossing the shredded veg with salt and sugar draws out moisture before rinsing and spinning the mix dry. That keeps the dressing creamy while flavoring the cabbage. Can’t recommend it enough, we eat an oil drum of it every year.

Serious Eats: The Best Buttermilk-Brined Southern Fried Chicken Recipe

Serious Eats: Classic Coleslaw Recipe

I use the ratios of Joshua Weissman’s burger buns as a starting point, usually mixing in sourdough starter fbae extra depth.

Berlin is rife with fried chicken sandwiches, often through wildly successful pop-ups like legendary Indian resto Tiffin (with actually authentic Indian food!) applying their subcontinental palette to the sandwich.

But it is a home-cook-friendly dish, especially when using thighs which are damn near impossible to overcook. I deep fry in a large wok, as the sloping surface of the pan keep oil from splattering onto your work surface.

The most important step of deep frying at home is closing off our bedroom door to preserve one un-aromatized room where we fall into a deep sleep, dreaming of chicken..