The secret to juicy fried chicken is a good marinade. Combine buttermilk, yogurt, garlic, ginger, scallions, thyme, pimento, paprika, complete seasoning, salt, pepper, and minced scotch bonnet pepper in a large bowl. Add chicken, toss well, cover, and refrigerate at least 2 hours or overnight.

👉 Pro Tip: The buttermilk tenderizes the chicken, while the spices infuse it with bold Jamaican flavor.

In a shallow dish, mix flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and pepper. The cornstarch ensures a light and crispy crust.

Remove chicken from marinade, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to coat. Place on a wire rack for 10 minutes so the coating sets.

👉 Pro Tip: For extra crunch, double dredge — dip chicken back into the marinade, then dredge in flour again.

Add oil, scotch bonnet, garlic thyme and whole all spice in a heavy-bottom pot or deep fryer. Heat to 350°F. Fry chicken in batches for 6–8 minutes until golden brown and cooked through (165°F internal temp). Drain on a wire rack.

👉 Pro Tip: Don’t overcrowd the pot or the oil temperature will drop, leaving you with greasy chicken.

Stir together yogurt, hot sauce, and honey. Adjust spice to taste.

Lightly toast slider buns with butter. Spread spicy yogurt on both halves, add lettuce (optional), then top with fried chicken, and pickles if using. Cap with the top bun and serve hot.