Brix Fried Chicken Recipe

Marinate

In a large bowl, whisk together 2 cups buttermilk and 1 tablespoon hot sauce. Add 8 pieces of chicken, cover, and refrigerate at least 4 hours or overnight. This tenderizes and seasons the meat.

Prep Dredge

In a large shallow dish, combine 2.5 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne, and 1/2 tsp baking powder. Mix thoroughly.

Dredge Chicken

Remove chicken from marinade, letting excess drip off. Working one piece at a time, press chicken firmly into the flour mixture so it adheres, shaking off excess. For extra-crispy crust, dip the dredged piece back into the remaining buttermilk briefly and dredge again in flour (double dredge). Place on a wire rack and rest 15 minutes to let coating set.

Fry

Pour vegetable oil into a large heavy pot or Dutch oven to a depth of about 1.5–2 inches (about 1 L used here). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, it's close. Fry chicken in batches without crowding, turning occasionally, about 12–15 minutes per piece for thighs/drumsticks, until internal temperature reaches 165°F (74°C) and crust is deep golden brown. Maintain oil temperature between 325–350°F by adjusting heat and allowing oil to return to temp between batches. Drain on a wire rack set over a sheet pan.

Rest

Let fried chicken rest 5 minutes before serving so juices redistribute and crust firms up. Reserve 4 tbsp of pan drippings (or collect the used oil briefly and skim off some solids) for the gravy.

Preheat

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Mix Dry

In a large bowl combine 2 cups flour, 1 tbsp baking powder, 1/4 tsp baking soda, and 1 tsp salt. Whisk to aerate.

Cut in Butter

Add 6 tbsp cold diced butter and use a pastry cutter or fingers to work butter into the flour until pea-size crumbs remain.

Add Cheese & Wet

Stir in 1 cup grated sharp cheddar. Make a well and add 3/4 cup buttermilk and 1 tsp honey (if using). Stir just until dough comes together—do not overmix.

Shape & Bake

Turn dough onto a lightly floured surface, fold gently 3–4 times, and pat to about 1-inch thickness. Use a 2.5-inch round cutter to cut biscuits (about 8). Place on baking sheet close together for taller biscuits. Brush tops with 1 tbsp melted butter if desired. Bake 12–15 minutes until golden. Keep warm.

Cook Potatoes

Place 2 lbs peeled and cubed russets in a pot and cover with cold, salted water. Bring to a boil, then simmer until fork-tender, about 12–15 minutes.

Mash

Drain well and return potatoes to pot over low heat for 1 minute to dry. Remove from heat and mash with 4 tbsp butter, 3/4 cup warm whole milk, and 2 tbsp sour cream until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.

Make Roux

In a medium skillet, heat 4 tbsp pan drippings (or unsalted butter) over medium heat. Sprinkle in 1/4 cup flour and whisk constantly for 1–2 minutes until the raw flour smell cooks off and mixture turns a light golden brown.

Finish Gravy

Gradually whisk in 2 cups chicken stock, scraping any brown bits from the pan. Bring to a simmer; the gravy will thicken in 2–4 minutes. Stir in 1/4 cup heavy cream if using for extra richness. Season with 1/2 tsp salt and 1/4 tsp black pepper. If too thick, thin with a little more stock; if too thin, simmer a bit longer. Keep warm, stirring occasionally.

Cook

For quick sauté: heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 lb trimmed seasonal vegetables (green beans, asparagus, or carrots) and season with 1/2 tsp salt and 1/4 tsp pepper. Sauté, stirring, 5–8 minutes until tender-crisp (time varies by vegetable). For roasting: toss with oil, salt and pepper, roast at 425°F (220°C) 12–15 minutes until tender and lightly charred.

Finish

Finish with a squeeze of lemon half (optional) and sprinkle with 2 tsp chopped parsley.

Spoon a generous portion of mashed potatoes onto each plate, ladle warm gravy over the potatoes, place a piece of fried chicken alongside, and add a cheddar biscuit and a portion of seasonal vegetables. Garnish with chopped parsley. Serve immediately.