Solo Adventure Platter Recipe

Prepare chicken

Trim excess fat from the chicken thigh and pat dry with paper towel. If the thigh is particularly thick, butterfly or lightly flatten with the palm of your hand to an even thickness about 1/2 inch.

Brine-style soak

In a shallow bowl whisk together buttermilk and the egg until combined. Submerge the chicken thigh in the buttermilk-egg mixture and refrigerate for 20 minutes (this tenderizes and flavors the meat).

Prepare dredge

In a separate shallow dish combine all-purpose flour, cornmeal, salt, black pepper, smoked paprika, and garlic powder. Mix thoroughly so the seasoning is evenly distributed.

Dredge and rest

Remove the chicken from the buttermilk mixture, letting excess drip off, then press evenly into the dry mix so it’s fully coated. Place on a plate and let rest for 5 minutes to set the coating.

Fry chicken

Heat a heavy skillet over medium-high heat and add vegetable oil. Heat until shimmering and a drop of water sizzles (about 350°F / 175°C if using a thermometer). Add the breaded chicken, cooking 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and rest 3 minutes.

While the chicken soaks (or in the same 20-minute window), preheat oven to 425°F (220°C). Scrub the russet potato and cut into 8 even wedges. Toss in a small bowl with olive oil, kosher salt, black pepper, and dried rosemary until evenly coated.

Arrange potato wedges in a single layer on a parchment-lined or lightly oiled baking sheet. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until golden and crisp at the edges. If oven time would conflict with frying, you may start roasting first so both finish near the same time.

Combine mixed salad greens, halved cherry tomatoes, cucumber slices, and red onion in a small bowl.

In a tiny bowl whisk together juice from half a lemon, extra-virgin olive oil, salt, and pepper. Drizzle over the salad and toss lightly just before plating to keep greens crisp.

In a small ramekin mix mayonnaise, hot sauce, and honey until smooth. Taste and adjust heat or sweetness as desired (this is the dipping sauce for the chicken).

Plate the rested chicken thigh on a platter with potato wedges and the garden salad. Spoon the sauce into a small ramekin on the platter. Garnish the chicken with chopped parsley and serve with a lemon wedge for squeezing over the chicken.