"chicken Fried" Chicken Recipe

Brine/marinate

In a bowl, combine buttermilk and hot sauce. Add chicken thighs, fully submerge, cover and refrigerate for at least 1 hour or up to 4 hours. This tenderizes and flavors the chicken.

Prep breading

In a shallow dish, whisk together flour, cornstarch, 1.5 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, smoked paprika and cayenne until evenly mixed.

Dredge

Remove a piece of chicken from the buttermilk, allowing excess to drip off, then press it firmly into the flour mix to coat completely. Shake off excess and set on a wire rack. Repeat with remaining pieces. For extra crispness, dip coated pieces back into the buttermilk for a few seconds and recoat in the flour mixture for a double crust.

Fry

In a heavy skillet or Dutch oven, pour oil to reach about 1¼ inches deep and heat over medium-high until a deep-fry thermometer reads 350°F (175°C). Work in batches so you don't overcrowd the pan. Fry chicken 5–7 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet tray to drain and keep warm in a 200°F oven if needed.

Cook potatoes

Place potato pieces in a pot and cover with cold salted water by 1 inch. Bring to a boil, reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Mash

Drain potatoes thoroughly and return to the hot pot to evaporate excess moisture for 1 minute. Add butter, milk, sour cream, salt and pepper. Mash with a potato masher or ricer until smooth and creamy. Adjust seasoning and milk for desired consistency; keep warm until serving.

Render sausage

In a skillet over medium heat, crumble and cook the pork sausage (or use 2–3 tbs of reserved chicken frying drippings plus a small amount of chopped bacon or sausage) until browned and cooked through, about 5–7 minutes. Spoon out and leave about 2–3 tablespoons fat in the pan.

Make roux

Sprinkle 3 tablespoons flour into the fat and stir constantly with a whisk or spatula for 1–2 minutes until the raw flour smell cooks off and the mixture turns a light golden brown.

Finish gravy

Gradually whisk in 2 cups milk, scraping up browned bits. Bring to a simmer and cook until thickened, about 3–5 minutes. Stir in cooked sausage, 1 tsp black pepper and 1/2 tsp salt. Taste and adjust seasoning. If gravy becomes too thick, whisk in a little extra milk or water to reach desired pourable consistency.

Simmer beans

In a medium pot combine green beans, ham hock, quartered onion, 2 cups water, 1 tablespoon butter, 1/2 tsp kosher salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook until beans are fork-tender, 20–25 minutes.

Finish and strain

Remove ham hock and shred any meat from the bone; return meat to the pot if desired. Taste and adjust salt/pepper. For classic 'potlikker' (the flavorful cooking liquid), serve beans in a shallow bowl with some of the cooking liquid spooned over them. Alternatively, if you prefer drier beans, drain most of the liquid and toss beans briefly in the pot with the butter to glaze.

Divide mashed potatoes among plates, place a piece or two of fried chicken alongside, spoon warm sawmill gravy over the chicken and some gravy over the potatoes if desired. Add a generous portion of potlikker green beans. Sprinkle chopped parsley over the chicken for garnish. Serve immediately.