3 Pc Meal Price Recipe

Brine/Marinate Chicken

Pat chicken pieces dry with paper towels. In a bowl or resealable bag combine buttermilk and hot sauce. Add chicken pieces, turning to coat. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor and tenderness.

Prepare Dredge

In a large shallow bowl or pie plate whisk together flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne, and baking powder until evenly combined.

Egg Wash

In a second shallow bowl beat the eggs until smooth.

Heat Oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a cube of bread browns in about 60 seconds.

Dredge and Fry

Remove one piece of chicken from buttermilk, allowing excess to drip off. Dredge in the seasoned flour mixture, pressing to adhere. Dip into egg wash then back into the flour for a double-coated crust (optional but recommended). Shake off excess. Carefully lower chicken into hot oil, leaving space between pieces; fry in batches if needed. Fry for 12–15 minutes for dark pieces (thigh/drum) or 10–12 minutes for breast, turning once or twice, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature near 325–350°F (160–175°C).

Drain

Transfer cooked pieces to a wire rack set over a baking sheet and rest 5 minutes. Lightly season with a pinch of salt while hot.

Peel (if desired) and cut potatoes into even 1–1.5 inch cubes. Place in a medium pot and cover with cold water by about 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Drain potatoes well and return to the hot pot to evaporate excess moisture for 1 minute. Add butter and mash using a potato masher or ricer until mostly smooth.

Stir in milk, salt, and pepper. Adjust seasoning to taste. Keep warm until serving.

In a medium bowl combine shredded cabbage and shredded carrot.

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Pour dressing over cabbage and carrot and toss to combine.

Taste and adjust seasoning. Refrigerate for at least 15 minutes before serving to let flavors meld.

Warm the dinner roll or biscuit according to package or recipe instructions. Spread with butter if desired.

Plate one piece of fried chicken with a generous scoop of mashed potatoes, a helping of coleslaw, and the roll. Serve ketchup or gravy on the side and garnish with chopped parsley if using.