Chicken Dinner Recipe

Brine/Marinate

Pat chicken pieces dry. Place in a bowl and pour buttermilk over them, ensuring they're fully coated. Cover and refrigerate for at least 1 hour (preferably 4 hours) to tenderize and flavor.

Prepare Breading

In a shallow dish whisk eggs and milk together. In a separate large bowl or shallow pan combine flour, 1.5 tsp salt, black pepper, paprika, garlic powder, onion powder and cayenne. Mix well so spices are evenly distributed.

Dredge Chicken

Remove one piece of chicken from buttermilk, let excess drip off, then dip into the egg mixture, letting excess drip. Dredge thoroughly in the seasoned flour, pressing so a good coating adheres. Place on a wire rack and repeat with remaining pieces. For extra-crispy chicken, double-dip: back into egg then flour again.

Heat Oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 4–6 cups depending on vessel). Heat over medium-high until a deep-fry thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Fry Chicken

Working in batches so you don't overcrowd the pan, gently lower chicken pieces into hot oil, skin-side down. Maintain oil temperature around 325–350°F (165–175°C). Fry bone-in pieces about 12–15 minutes, turning once halfway, until coating is golden brown and internal temperature reaches 165°F (74°C) near bone. Thicker pieces may need up to 18 minutes. Transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed.

For oven-baked fries or waffle fries: preheat oven per package instructions (typically 425°F/220°C). Arrange fries in a single layer on a rimmed baking sheet, lightly coat with 1 tbs oil if desired, bake according to package time (15–25 minutes), turning halfway, until golden and crisp. Season with kosher salt immediately.

For deep-fried fries or tater tots: heat oil in a heavy pot to 350°F (175°C). Fry frozen fries/tots in small batches until golden and crisp (3–5 minutes for fries, 2–4 minutes for tots). Drain on paper towels and season with salt.

In a bowl combine mayonnaise, apple cider vinegar, sugar, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Add shredded cabbage and carrots; toss to coat evenly. Chill at least 15 minutes before serving to let flavors meld.

Preheat oven to 400°F (200°C). Scrub potato, prick several times with a fork, rub with a little oil and salt, and bake directly on the oven rack for 45–60 minutes until tender. Slice open, fluff interior with a fork, then top with butter, sour cream, cheddar, bacon and chives. Season with salt and pepper to taste.

Combine mixed greens, halved cherry tomatoes and sliced cucumber in a bowl. Toss with vinaigrette just before serving.

Place 2 or 3 pieces of hot fried chicken on a plate. Add a side (fries, tater tots, waffle fries, coleslaw, loaded baked potato or side salad). If offering the special with a side salad or cup (soup), include the salad or a hot cup alongside. Serve immediately while chicken is crisp.