Chicken
7
Tbsp. Diamond Crystal or ¼ cup plus 1¼ tsp. Morton kosher salt
2
Tbsp. paprika
1
Tbsp. smoked paprika
1
Tbsp. ground coriander
1
Tbsp. ground cumin
1½
tsp. sugar
3
lb. skinless, boneless chicken thighs (about 8), excess fat trimmed
Gremolata
½
cup vegetable oil
1
Tbsp. cayenne pepper
1
Tbsp. paprika
1
Tbsp. light or dark brown sugar
½
tsp. chili powder
½
tsp. garlic powder
1
tsp. Diamond Crystal or ½ tsp. Morton kosher, plus more
1
bunch parsley, leaves with tender stems picked
½
bunch mint, leaves picked
4
scallions, thinly sliced
2
garlic cloves, finely grated
Zest and juice of ½ lemon
Gravy
6
oz. guanciale, finely chopped
6
oz. pancetta, finely chopped
10
oz. spicy Italian sausage
¼
medium white onion, finely chopped
1
bay leaf
1½
tsp. five-spice powder
1
tsp. freshly ground pepper
¼
tsp. ground allspice
¼
tsp. ground coriander
¼
tsp. ground cumin
4
cups low-sodium beef broth
Polenta and assembly
1½
cups stone-ground grits
½
cup fine-ground polenta
4
Tbsp. unsalted butter
1¼
cups whole milk
½
cup coarsely grated cheddar
½
cup coarsely grated Monterey Jack
1
Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
4
large eggs
⅓
cup buffalo sauce
2½
cups all-purpose flour
2
Tbsp. cornstarch
Vegetable oil (for frying; about 11 cups)
Torn tender herbs (such as parsley, mint, and/or dill; for serving; optional)
Special equipment
A deep-fry thermometer
