Harissa-Honey Popcorn Chicken

Saucy and glossy with a crispy-gone-slightly-soggy bite, this glazed popcorn chicken is a great excuse to start watching sports. First, the chicken is marinated overnight in a buttermilk mixture that’s supercharged with finely chopped preserved lemon (if you don’t have preserved lemon, just double the lemon zest and add an extra pinch of salt). Then it’s dredged in a mixture of rice flour and cornstarch, which results in a shatteringly crisp exterior that stays audibly crunchy for hours. You could substitute all-purpose flour for rice flour if needed, but it won’t be as crunchy—or gluten-free. (Read more about why rice flour makes the best dredge here!) Finally, the chicken is tossed in a sweet, spicy, and sticky harissa-honey sauce.

When it comes to the heat level, it all depends on the harissa you use. This condiment—originally from Tunisia but used in many dishes throughout North Africa and the Middle East—can vary from mild to fiery depending on the brand. For the glossiest popcorn chicken, look for a jarred version that is saucy and loose in texture. I love New York Shuk, Belazu, and Villa Jerada—or you can make your own. —Asha Loupy