Fried Chicken With Corn and Chile Relish

Imperial June 24, 2026June 24, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes, plus 30 minutes marinating
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes

Quick Ingredients

Chicken: 3 pounds bone-in, skin-on chicken thighs and drumsticks, 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
Coating: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne, 1/2 teaspoon baking powder
For frying: 6 cups neutral oil, or enough for 1 1/2 inches in a Dutch oven
Corn and chile relish: 3 cups corn kernels, 1 poblano chile, 1 jalapeño, 1/2 small red onion, 1 tablespoon olive oil, 1 tablespoon butter, 1 garlic clove, 1 tablespoon honey, 2 tablespoons lime juice, 1 teaspoon lime zest, 1/2 teaspoon kosher salt, 1/4 cup cilantro
To serve: Lime wedges, flaky salt, extra cilantro

Do This

1. Marinate chicken in buttermilk, hot sauce, salt, and pepper for 30 minutes at room temperature or up to 12 hours refrigerated.
2. Mix flour, cornstarch, spices, salt, pepper, cayenne, and baking powder in a shallow dish.
3. Dredge chicken well, pressing the coating into every piece, then rest on a rack for 10 minutes.
4. Heat oil to 350 degrees F and fry chicken in batches for 12 to 15 minutes, turning occasionally, until deeply golden and 175 degrees F internally for dark meat.
5. Make the warm relish by sautéing onion, poblano, jalapeño, corn, and garlic, then finishing with honey, lime, salt, and cilantro.
6. Serve the crispy chicken hot with warm corn and chile relish spooned over the top or alongside.

Why You’ll Love This Recipe

Crispy, juicy chicken: Buttermilk tenderizes the meat while a flour-cornstarch coating fries up light, craggy, and crunchy.
Bright summer flavor: Sweet corn, fresh lime, cilantro, and gently spicy chiles make the relish lively without overpowering the chicken.
Comfort food with freshness: It has all the satisfaction of classic fried chicken, balanced by a warm, colorful vegetable topping.
Home-cook friendly: Clear oil temperatures, simple timing, and make-ahead tips help you fry confidently.

Grocery List

Meat: 3 pounds bone-in, skin-on chicken thighs and drumsticks, about 8 pieces total
Produce: Fresh corn, poblano chile, jalapeño, red onion, garlic, limes, fresh cilantro
Dairy: Buttermilk, unsalted butter
Pantry: All-purpose flour, cornstarch, neutral frying oil, olive oil, hot sauce, honey, kosher salt, black pepper, smoked or sweet paprika, garlic powder, onion powder, cayenne pepper, baking powder, flaky salt

Full Ingredients

For the Buttermilk Fried Chicken

3 pounds bone-in, skin-on chicken thighs and drumsticks, about 8 pieces total
1 cup well-shaken buttermilk
1 tablespoon hot sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Crispy Coating

1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons smoked paprika or sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper, or 1/4 teaspoon for milder chicken
1/2 teaspoon baking powder

For Frying

6 cups neutral oil, such as peanut, canola, vegetable, or sunflower oil, or enough to reach 1 1/2 inches deep in a heavy pot

For the Warm Corn and Chile Relish

3 cups fresh corn kernels, cut from 4 medium ears of corn, or 3 cups thawed frozen corn, patted dry
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 small red onion, finely diced, about 1/2 cup
1 poblano chile, seeded and finely diced, about 3/4 cup
1 jalapeño, seeded for milder relish or left partially seeded for more heat, finely diced
1 garlic clove, finely minced
1 tablespoon honey
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro

For Serving

Lime wedges
Flaky salt, to taste
Extra chopped cilantro, to taste

Fried Chicken With Corn and Chile Relish – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

Pat the chicken pieces dry with paper towels. In a large bowl or zip-top bag, combine the buttermilk, hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the chicken and turn to coat every piece thoroughly. Let the chicken marinate for 30 minutes at room temperature if cooking right away, or cover and refrigerate for up to 12 hours for deeper flavor.

If the chicken has been refrigerated, remove it from the refrigerator 30 minutes before dredging so it is not icy cold going into the oil. This helps the pieces cook more evenly.

Step 2: Set up the coating and resting rack

Line a rimmed baking sheet with a wire rack. In a wide shallow bowl or pie plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne, and baking powder. The cornstarch helps create a delicate crunch, while the baking powder encourages a slightly lighter, craggier crust.

Place another wire rack over a second baking sheet for the fried chicken. If you want to keep batches warm, heat the oven to 200 degrees F.

Step 3: Dredge the chicken

Lift one piece of chicken from the buttermilk marinade, letting the excess drip back into the bowl. Place it in the flour mixture and press firmly so the coating sticks to all sides, including the folds near the bone and skin. Shake off any loose excess, then set the coated chicken on the prepared rack.

Repeat with the remaining chicken. Let the dredged chicken rest for 10 minutes before frying. This short rest hydrates the coating and helps it cling to the chicken instead of falling off in the oil.

Step 4: Heat the oil

Pour the oil into a large Dutch oven or heavy, deep skillet until it reaches about 1 1/2 inches deep. Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry thermometer. Adjust the heat as needed; the oil should stay mostly between 325 degrees F and 350 degrees F while frying.

Do not fill the pot more than halfway with oil. Frying oil rises and bubbles when the chicken is added, so extra space keeps things safer and cleaner.

Step 5: Fry the chicken until crisp and cooked through

Carefully lower 3 to 4 pieces of chicken into the hot oil, skin side down if using thighs. Do not crowd the pot. Fry for 12 to 15 minutes total, turning every 3 to 4 minutes, until the coating is deep golden brown and the chicken is cooked through. Dark meat is best at 175 degrees F internally, measured in the thickest part without touching the bone. If using any breast pieces, cook them to 165 degrees F.

Transfer the fried chicken to the clean wire rack and sprinkle lightly with flaky salt while hot. Let the oil return to 350 degrees F before frying the next batch. Keep finished pieces in the 200 degrees F oven if desired, but avoid covering them, which can soften the crust.

Step 6: Sauté the onions and chiles for the relish

While the chicken rests or while the last batch fries, make the relish. Heat a large skillet over medium-high heat. Add the olive oil and butter. When the butter melts and begins to foam, add the diced red onion, poblano, and jalapeño. Cook for 3 to 4 minutes, stirring often, until the onion softens and the chiles smell fragrant.

The goal is a gently softened, still-colorful mixture, not a fully caramelized one. Keep the heat lively enough to add a few browned edges, but not so high that the onions scorch.

Step 7: Add the corn and finish the relish

Add the corn kernels and cook for 5 to 6 minutes, stirring occasionally, until the corn is hot, glossy, and lightly blistered in spots. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Remove the skillet from the heat. Stir in the honey, lime juice, lime zest, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and chopped cilantro. Taste and adjust with more salt, lime juice, or honey as needed. The relish should taste sweet, tangy, lightly smoky from the poblano, and gently spicy.

Step 8: Serve the chicken with warm relish

Arrange the fried chicken on a platter or individual plates. Spoon the warm corn and chile relish over the chicken or serve it alongside so the crust stays extra crisp. Finish with extra cilantro, a pinch of flaky salt, and lime wedges for squeezing at the table.

For the best texture, serve right away while the chicken is hot and crunchy and the relish is warm, juicy, and bright.

Pro Tips

Use a thermometer for the oil: The most reliable frying range is 325 degrees F to 350 degrees F. If the oil is too cool, the coating absorbs oil; if it is too hot, the crust darkens before the chicken cooks through.
Rest the dredged chicken: A 10-minute rest after coating makes a noticeable difference in how well the crust sticks.
Pat frozen corn dry: If using frozen corn, thaw it completely and blot it with paper towels so it sautés instead of steaming.
Season in layers: The marinade, flour coating, hot fried chicken, and relish all need a little salt to taste balanced.
Keep the relish warm, not wet: Cook the corn over medium-high heat so some moisture evaporates and the relish stays spoonable rather than soupy.

Variations

Grilled corn relish: Grill the corn ears until lightly charred, then cut off the kernels and stir them into the sautéed chiles, onion, lime, honey, and cilantro.
Extra-spicy version: Use 2 jalapeños or add 1 finely minced serrano chile to the relish, and increase the cayenne in the coating to 3/4 teaspoon.
Boneless chicken option: Use 2 pounds boneless, skinless chicken thighs. Fry at 350 degrees F for 5 to 7 minutes total, turning once or twice, until the internal temperature reaches 165 degrees F.

Storage & Make-Ahead

Fried chicken is best the day it is made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375 degrees F oven for 12 to 18 minutes, until hot and re-crisped. Avoid microwaving if possible, as it softens the crust.

The chicken can marinate up to 12 hours ahead. The flour coating can be mixed up to 1 week ahead and stored airtight at room temperature. The corn and chile relish can be made up to 2 days ahead and refrigerated; rewarm it gently in a skillet over medium heat and add a fresh squeeze of lime and a little extra cilantro before serving.

Nutrition (per serving)