DYK the best way to get super juicy, tender fried chicken every time is to marinate it for several hours in local Ontario buttermilk. The acid from the buttermilk breaks down the chicken, making it tender and juicy once fried.   Created by Chef Dwight Smith



  1. Step
    In a large bowl, pour your buttermilk over your chicken thighs. Add 1 tablespoon of pepper sauce, 1 tablespoon of salt and 2 teaspoons of cracked black pepper. Mix well and allow to marinate in the fridge for at least 2 hours.
  2. Step
    In a large mixing bowl, add your cabbage, carrot, parsley, sour cream, white vinegar, honey, 1 lime juice, and olive oil. Mix well until fully combined and set aside in an airtight container in the fridge.
  3. Step
    In a small bowl, combine mayo, 1 tablespoon of pepper sauce, 1 tablespoon honey, 1/2 lime juice, a teaspoon of salt and black pepper. Mix until fully combined and set aside in the fridge.
  4. Step
    Once the chicken has marinated, mix your flour with 2 tablespoons salt and 1 tablespoon black pepper.
  5. Step
    Remove your thighs one at a time from the buttermilk and dredge fully in the flour. Repeat multiple times until your chicken is fully coated in the flour.
  6. Step
    In a large skillet or frying pan, fill halfway up with vegetable oil. Once the oil is hot, add your chicken thighs one at a time carefully. Fry for 5-6 minutes per side or until the chicken is golden brown on all sides and reaches an internal temperature of 165F.
  7. Step
    Remove from oil and pat dry with paper towel. Once all of the chicken has been cooked, you are now ready to assemble your sandwich to your liking!