Buxton Hall Barbecue

Active Time 1 hour 15 minutes Total Time 1 hour 15 minutes plus brining This Southern fried chicken recipe relies on a spiced brown sugar brine, an egg-enriched buttermilk dredge, and a double coating of flour (first plain, then in a blend amped up with cornstarch and spices). The result is juicy chicken with extra-crispy, golden brown skin that’ll please even the pickiest eaters. The recipe comes from the now closed Buxton Hall in Asheville, North Carolina, one of our Best New Restaurants, 2016.

Ingredients 1 batch caramel sauce (recipe follows) 1 fairly ripe pineapple, peeled, stemmed, cored, and sliced into ¼-inch thick shapes Optional: Cherries, orange segments, coconut, pecans, mango 4 tablespoons butter at room temperature 4 tablespoons brown butter at room temperature 5 ounces granulated sugar 2 ounces brown sugar ½ teaspoon ground cardamom ½ teaspoon vanilla bean seeds Zest of 1 lemon or lime ½ tablespoon grated fresh ginger 4 egg yolks at room temperature 11 ounces pastry...