Crispy Cornflake-Style Chicken Sandwich with Flaky Biscuits

This fried chicken sandwich gets its distinctive crunch from a technique that mimics cornflake breading without using cereal. The secret lies in adding water to the dry dredge to form shaggy clumps, which are then pressed onto the chicken before frying. A double-fry method ensures an exceptionally crispy coating, while the meat stays juicy. Served on flaky biscuits with pickles and a spiced honey drizzle, it's a show-stopping meal.

Info

• Cook time: 1 hour 15 minutes
• Total time: 6 hours 30 minutes
• Yield: 6 sandwiches

Ingredients

Brine

• 1/3 cup (100 grams) kosher salt
• 1/4 cup (125 grams) seasoning soy sauce, such as Lee Kum Kee
• 2 tablespoons (40 grams) granulated garlic
• 6 boneless, skinless chicken thighs

Dry Dredge

• 3 1/3 cups (1000 grams) all-purpose flour
• 2/3 cup (200 grams) cornstarch
• 2 tablespoons (50 grams) baking powder
• 3 1/2 teaspoons (25 grams) kosher salt
• 3 1/2 teaspoons (15 grams) freshly ground black pepper

Wet Dredge

• 5 large eggs (500 grams)
• 1 cup (500 grams) buttermilk
• 2 tablespoons (50 grams) seasoning soy sauce, such as Lee Kum Kee

Frying

• 3 cups all-purpose flour
• Vegetable oil, for frying

Spice Mix

• 1 tablespoon Aleppo pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cardamom
• 1 tablespoon ground cinnamon
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1 tablespoon kosher salt
• 1 tablespoon ground star anise
• 1 tablespoon granulated sugar
• 1/4 cup honey

To Serve

• Flakiest Biscuits (recipe below)
• Sliced kosher dill pickles

Flakiest Biscuits

• 2 2/3 cups (360 grams) all-purpose flour, plus more for dusting
• 2 tablespoons (20 grams) baking powder
• 2 tablespoons (25 grams) sugar
• 1 1/2 teaspoons (5 grams) kosher salt
• 1 teaspoon (5 grams) baking soda
• 2 sticks (1 cup; 230 grams) frozen unsalted butter
• 1 cup (260 grams) ice cold buttermilk
• 1/4 cup schmaltz, bacon fat or melted butter
• Flaky sea salt, such as Maldon, for sprinkling

Instructions

1. Brine the chicken: In a large bowl, combine the salt, soy sauce, garlic, and 6 cups water. Add the chicken thighs, cover, and refrigerate for at least 4 hours or up to overnight.
2. Prepare the dry dredge: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
3. Prepare the wet dredge: In another large bowl, whisk the eggs, buttermilk, and soy sauce.
4. Set up dredging station: Place the 3 cups flour in a large bowl. Next to it, place the wet dredge, then the dry dredge. Sprinkle about 1/4 cup water over the dry dredge and use your fingers to mix until shaggy pieces form.
5. Dry the chicken: Remove the chicken from the brine and place on a paper towel-lined baking sheet to drain excess moisture.
6. Dredge the chicken: Coat each thigh in the flour, then dip in the wet dredge, and finally press into the shaggy dry dredge, using your hands to adhere the coating.
7. Heat oil: In a large Dutch oven, heat 2 inches of oil to 350°F.
8. First fry: Fry the chicken in 2 batches until golden brown, 3 to 4 minutes per side. Transfer to a wire rack set over a baking sheet and let rest for 20 minutes.
9. Make spice mix: While the chicken rests, whisk together the Aleppo pepper, cayenne, cardamom, cinnamon, coriander, cumin, garam masala, salt, star anise, and sugar in a small bowl. Set aside.
10. Second fry: Increase the oil temperature to 375°F. Fry the chicken again in 2 batches until a darker brown, 2 to 3 minutes per side.
11. Finish chicken: Transfer to the wire rack. Sprinkle both sides with the spice mix and drizzle with honey.
12. Assemble sandwiches: Split the biscuits. Place a fried chicken piece in each biscuit and top with sliced pickles.
13. Make biscuits: In a large bowl, mix the flour, baking powder, sugar, salt, and baking soda. Grate the frozen butter on the large holes of a box grater into the flour mixture. Using your hands, incorporate the butter until pea-size chunks form. Add the buttermilk a little at a time, folding by hand to avoid overmixing; the dough should be shaggy and just barely hold together.
14. Fold dough: Turn the dough onto a lightly floured surface and fold it over itself until it just comes together. Shape into a rectangle with a bench scraper.
15. Laminate dough: Roll the dough into a rectangle slightly larger than 6 by 9 inches. Fold into thirds like a letter: first fold one third over, then the other third. Roll again to a similar-size rectangle. Repeat this process several times to create layers. Wrap in plastic and freeze for 30 minutes.
16. Preheat oven: Preheat the oven to 425°F.
17. Cut and top biscuits: Trim the edges of the dough rectangle to make straight sides. Cut into 3-inch squares and transfer to a parchment-lined baking sheet. Brush each square with schmaltz, bacon fat, or melted butter and sprinkle with flaky sea salt.
18. Bake: Bake, rotating the sheet front to back halfway through, until golden brown, 15 to 20 minutes.