Proper Recipe

Marinate

In a large bowl, whisk buttermilk, hot sauce, garlic powder, 1.5 tsp salt and 1/2 tsp black pepper. Add chicken thighs, submerging fully. Cover and refrigerate at least 4 hours or overnight for best flavor and tenderness.

Prepare coating

In a shallow wide dish combine flour, cornmeal, smoked paprika, onion powder, cayenne, baking powder, 1 tsp salt, 1/2 tsp black pepper and grated Parmesan. Use a box grater to grate cold butter into the dry mix and rub briefly with fingertips until the butter is distributed into coarse crumbs — this adds extra crispness.

Dredge chicken

Remove chicken from marinade, letting excess drip off. Press each thigh firmly into the coating mixture so the dry mix adheres to all sides. Place coated thighs on a wire rack and let rest 15 minutes — this helps the coating set.

Heat oil

In a large heavy skillet or Dutch oven, pour oil to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or until a pinch of coating sizzles on contact. Maintain oil between 325–350°F while frying.

Fry the chicken

Fry chicken thighs skin-side down first, 6–8 minutes until deep golden. Flip and fry another 6–8 minutes, adjusting heat to keep oil steady. Internal temperature should reach 165°F (74°C). Transfer to a wire rack set over a rimmed baking sheet to drain and rest 5 minutes.

Glaze

While the chicken rests, whisk honey, Dijon, 1 tbsp apple cider vinegar, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper in a small saucepan. Warm gently over low heat just until combined (do not boil). Brush or spoon the glaze over each thigh evenly, then sprinkle with flaky sea salt and a squeeze of lemon if desired.

Cook potatoes

Place potato chunks in a pot and cover with cold water by 1 inch. Add 1 tsp salt, bring to a boil, then simmer 12–15 minutes until fork-tender. Drain well, return to pot off heat for 1 minute to dry.

Mash

Warm milk and 3 tbs butter in a small saucepan or microwave. Mash potatoes with a potato masher or ricer, add warm butter-milk mixture and 2 tsp minced garlic. Stir until smooth but still slightly rustic. Fold in chopped chives, season with 1 tsp salt and 1/2 tsp black pepper to taste. Keep warm until serving.

Make slaw

In a large bowl combine shredded green and red cabbage and grated carrot. Whisk Greek yogurt, mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Toss dressing with cabbage mixture until evenly coated. Refrigerate for at least 15 minutes to meld flavors; toss again before serving.

Divide herb-garlic mash among 4 plates, top with a glazed chicken thigh. Add a generous scoop of bright slaw to the side. Finish with lemon wedges on the plate for squeezing and a sprinkle of additional chopped chives if desired.

Estimated resting/final check: ensure chicken is warm and glaze set, mash is creamy, and slaw chilled. Serve immediately.