Mrs. Buttermilk Chicken Recipe

Marinate

Trim excess fat from chicken thighs. In a large bowl, whisk together buttermilk, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken, cover, and refrigerate at least 4 hours or up to overnight to tenderize and flavor.

Prep dredge

In a shallow dish combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, remaining 1 tsp kosher salt and remaining 1/2 tsp black pepper. Crack eggs into a separate bowl and whisk lightly. Set three stations: flour mixture, beaten eggs, and a second plate of flour mixture for double-dredge.

Dredge chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, dip into beaten egg, then press again into flour mixture to form a thick, even coating. Place on a wire rack while you heat oil.

Fry

Pour oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch and heat over medium-high until a thermometer reads 350°F (175°C) or until a small pinch of flour sizzles vigorously. Fry chicken in batches, skin-side down first, 6–8 minutes per side until golden-brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature near 325–350°F. Transfer to a wire rack set over a baking sheet and rest 5 minutes before serving.

While chicken marinates, combine white vinegar, water, sugar, and kosher salt in a small saucepan with pickling spice. Bring to a simmer just until sugar dissolves, then remove from heat. Place cucumber slices, sliced shallot and halved olives in a jar or bowl and pour hot brine over them. Cool to room temperature, then cover and refrigerate at least 30 minutes (best 2+ hours). Reserve pickles and olives chilled until plating.

In a small skillet over medium heat melt butter. Add pecans and brown sugar and toss to coat. Cook, stirring frequently, until sugar melts and coats nuts and becomes glossy, about 3–4 minutes. Sprinkle with 1/4 tsp salt, remove from heat, spread on parchment to cool and crisp. Break into clusters if desired.

Whisk together Dijon mustard, whole-grain mustard, honey, apple cider vinegar, olive oil, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust honey or vinegar to your preferred balance of sweet/tangy. Keep at room temperature.

Arrange fried buttermilk chicken on a serving platter or individual plates. Spoon several tablespoons of mustard-honey sauce beside or lightly drizzled over chicken (serve extra on the side). Scatter house pickles and halved olives around the chicken for bright acidic contrast. Sprinkle candied pecans over the top for crunch and a touch of sweetness. Garnish with chopped parsley and serve with lemon wedges for squeezing.

Serve immediately while chicken is hot, pickles chilled, and sauce at room temperature. Leftover components can be refrigerated separately for up to 3 days (reheat chicken in a 350°F oven to retain crispness).