Remove the thick center stems from each leaf of kale, then run your knife through the kale until it is shredded. Place the kale in a bowl. In a smaller bowl, whisk together the olive oil, sesame oil, vinegar, chili garlic paste and honey. Pour it over the kale and massage the kale with your hands, tossing and flipping for a good 5 minutes. Place the bowl of kale in the fridge until ready to use.

A few hours or even the night before, place the chicken in a baking dish and cover with about 2 cups of buttermilk. Flip to coat, then flip the chicken occasionally to keep the buttermilk coating even. When you’re ready to fry, add about 4 inches of vegetable oil to a large pot fitted with a candy thermometer over medium heat. You want the oil to reach 350 degrees F – no higher!

Add 2 cups of flour in one bowl and 2 cups of flour in another bowl. Add half of the salt, pepper, paprika and garlic powder to bowl, stirring well to coat. Place third bowl in the center of the bowls of flour and fill it with the remaining buttermilk.

Once the oil is hot, take a piece of chicken from the buttermilk. Dredge it in the flour. Dip it in the bowl of buttermilk, then in the second bowl of flour, coating well. You can use your fingers and add a few drops of milk to the chicken in the flour to give it that flakey coating. Add the chicken to the oil. I fry 1 to 2 pieces at a time – for about 10 minutes each. Depending on the side of your chicken thighs you may need to adjust the time. Most likely, it needs to be fried for at least 8 minutes to cook the inside. I flip it once or twice while frying. After frying, place the chicken on a cooling rack with a paper towel underneath.

When ready to serve, toss the salad with salt and pepper. Sprinkle the peanuts on top. Slice the fried chicken and add it on top of the kale. Eat away!