Full On Chicken Recipe

Marinate the chicken

Combine 2 cups buttermilk, 2 tbs hot sauce (if using) and 1 tsp salt and 1/2 tsp black pepper in a large bowl. Add the 8 chicken pieces, submerge, cover and refrigerate at least 4 hours or up to overnight. This tenderizes and seasons the meat.

Prepare dredge and heat oil

In a large shallow tray, whisk together 3 cups flour, 1/2 cup cornstarch, 1 tsp paprika, 1 tsp paprika (use full 2 tsp total), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 1/2 tsp black pepper. (Note: seasoning is distributed between marinade and dredge.) Pour vegetable oil into a deep heavy pot or deep fryer to a depth of about 3 inches (about 1.5–2 L). Heat oil to 350°F (175°C).

Dredge and fry chicken

Remove chicken from buttermilk, letting excess drip off. Press each piece into the seasoned flour mixture to coat thoroughly, pressing to adhere a thick crust. For extra crispness, double-dip: after initial dredge, briefly return to buttermilk and re-coat in the flour mix. Fry chicken in batches without crowding, maintaining oil temperature around 325–350°F (160–175°C). Fry bone-in thighs and drumsticks 12–16 minutes per batch until internal temperature reaches 165°F (74°C) and crust is deep golden. Drain on a wire rack over a sheet pan.

Prep and fry fries

Peel (optional) and cut russet potatoes into 1/4–1/2 inch fries. Rinse in cold water until water runs clear to remove starch, then dry completely on towels. Heat neutral oil to 325°F (160°C). Blanch fries in batches for 4–5 minutes until soft but not browned. Remove and cool on a tray. When ready to finish, heat oil to 375°F (190°C) and fry fries in batches 2–3 minutes until golden brown and crisp. Drain on paper towels and season with 2 tsp kosher salt.

Make creamy coleslaw

In a bowl combine 4 cups shredded green cabbage and 1 cup grated carrot. In a separate small bowl whisk 3/4 cup mayonnaise, 2 tbs apple cider vinegar, 1 tsp sugar, 1/2 tsp celery seed (optional) and a pinch of salt and pepper. Pour dressing over cabbage mixture and toss to combine. Chill until ready to serve so flavors meld.

Prepare mashed potatoes

Place 2 lbs peeled and quartered potatoes in a pot and cover with cold salted water. Bring to a boil and simmer 15–18 minutes until very tender. Drain well, return to pot off heat and let steam-dry 1–2 minutes. Mash or ricer with 4 tbs unsalted butter and about 1/2 cup whole milk, adding more milk for desired creaminess. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

Make gravy

In a small saucepan, melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes until bubbly but not browned to make a roux. Gradually whisk in 2 cups chicken pan drippings or low-sodium chicken broth, smoothing lumps. Simmer 3–5 minutes until thickened. Season to taste with salt and pepper. If you used pan drippings from fried chicken, strain solids before using. Keep warm until serving.

Prepare pickles and peppers

Arrange 12 dill pickle chips on the platter. Halve and seed 6 green Mexican peppers (serrano or jalapeño) and set them raw alongside pickles. If preferred, quickly blister peppers in a hot skillet with a little oil for 1–2 minutes per side for charred flavor.

Assemble the Full On Chicken platter

On each serving platter arrange fried chicken pieces, a generous pile of hot fries, a scoop of creamy coleslaw, a scoop of mashed potatoes topped with gravy, dill pickle chips and the green Mexican peppers. Spoon extra gravy at the side. Serve immediately while chicken and fries are hot and crisp.