Fried Sesame Chicken with Pickled Jalapeño Ranch

To prepare the pickled jalapeños, place the jalapeños and garlic in a heatproof bowl or glass jar that holds at least 2 cups (16 fl. oz./500 ml); set aside. In a small saucepan over medium-high heat, combine the vinegar, water, sugar and 2 tsp. salt and bring to a boil, whisking until the sugar and salt are dissolved. Immediately pour the mixture over the jalapeños and garlic, making sure to submerge them completely; If not completely submerged, top off with more water or vinegar. Let stand, uncovered, for 10 minutes, then cover the bowl with aluminum foil or cover the jar with a lid. Refrigerate for at least 2 hours or overnight; the jalapeños will keep for up to 1 month.

To prepare the ranch, in a medium bowl, whisk together the buttermilk, sour cream, mayonnaise, pickled jalapeño liquid, chopped pickled jalapeños, garlic and chives. Season to taste with salt and pepper. Cover and refrigerate until ready to use, up to 1 week. Keep the remaining pickled jalapeños refrigerated for serving.

To prepare the chicken, in a large bowl or a large baking dish, combine 2 cups (16 fl. oz./500 ml) of the buttermilk and 1 Tbs. salt. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or up to overnight, turning the chicken over about halfway through. Drain the chicken in a colander, then transfer to a baking sheet and pat the pieces very dry.

Set up a dredging station: Pour the remaining 2 cups (16 fl. oz./500 ml) buttermilk into a medium bowl. In a large bowl, stir together the flour, cornstarch, sesame seeds, sumac, garlic powder and 1 Tbs. salt, then divide the flour mixture between 2 wide, shallow bowls. For an extra-craggy, crispy crust, drizzle a couple of spoonfuls of the buttermilk into the second bowl of seasoned flour and use your fingers to create some flour clumps.

Place a wire rack on a baking sheet. Working in batches of 2 or 3 chicken pieces at a time, dredge the chicken in the first bowl of seasoned flour, shaking off any excess, then dip into the buttermilk and allow the excess to drain off. Finally, dredge in the second bowl of seasoned flour, shaking off the excess. Place the chicken on the wire rack and repeat with the remaining chicken.

In a deep Dutch oven over medium-high heat, pour in oil to a depth of about 2 inches (5 cm) and heat to 375°F (190°C) on a deep-frying thermometer.

Place a clean wire rack on a second baking sheet. Fry the chicken, 2 pieces at a time so as to not overcrowd the pot, turning occasionally, until evenly golden brown and cooked through, 8 to 12 minutes; an instant-read thermometer inserted into the thickest part of the chicken, away from the bone, should register 165°F (74°C). As the chicken cooks, adjust the heat as needed to maintain the oil temperature between 300°F and 325°F (150° and 165°C). Using a slotted spoon, transfer the chicken to the clean wire rack to drain. Season lightly with salt. Bring the oil back to 375°F (190°C) and repeat to fry the remaining chicken.

Let the chicken rest for 5 to 10 minutes, then transfer to a platter. Serve the pickled jalapeño ranch and the remaining pickled jalapeño slices on the side. Serves 4.

Williams Sonoma Test Kitchen