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servings:

How does fried chicken achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.

• 1 tablespoons yellow mustard seeds
• 1 tablespoons brown mustard seeds
• 1 1/2 teaspoons coriander seeds
• 1 cup apple cider vinegar
• 2/3 cup kosher salt
• 1/3 cup sugar
• 1/4 cup chopped fresh dill
• 8 skinless, boneless chicken thighs (about 3 pounds), halved, quartered if large
• Vegetable oil (for frying; about 10 cups)
• 2 cups buttermilk
• 2 cups all-purpose flour
• Kosher salt
• Honey, flaky sea salt (such as Maldon), toasted benne or sesame seeds, hot sauce (for serving)
• A deep-fry thermometer

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