Chicken Fried Chicken Recipe

Marinate

Place chicken pieces in a large bowl. Whisk buttermilk with hot sauce (if using) in a separate bowl, pour over the chicken to coat. Cover and refrigerate for at least 1 hour or up to overnight (4–12 hours best).

Prep dredge

In a shallow dish combine 2 cups flour, cornstarch, 2 tsp salt, 1 tsp black pepper, paprika, onion powder, garlic powder and cayenne. In another shallow bowl whisk eggs with 1/2 cup milk until smooth.

Dredge

Remove chicken from buttermilk, let excess drip off. Dredge each piece first in the flour mixture, then dip in the egg wash, then back into the flour mixture pressing firmly to form an even coating. Place on a rack and rest 10–15 minutes to set the crust.

Fry

Pour oil into a large heavy skillet (cast-iron preferred) to a depth of about 1/2 inch (approximately 1.5 cups). Heat over medium-high until oil reaches 325–350°F (use thermometer) or test by dropping a pinch of flour — it should sizzle steadily. Fry chicken in batches, skin side down first, without overcrowding. Cook 6–8 minutes per side for thigh pieces (internal temp 165°F), adjusting time for size. Transfer fried chicken to a wire rack set over a baking sheet and rest 8–10 minutes. Reserve 3 tablespoons pan drippings (or scrape and save the browned bits) in the pan for the gravy.

After frying and removing most oil, keep about 3 tablespoons of pan drippings in the skillet (or melt 3 tbs butter if lacking drippings). Reduce heat to medium. Sprinkle 3 tablespoons flour into the fat and whisk continuously for 1–2 minutes to cook the raw flour taste and form a roux; it should be pale tan.

Gradually whisk in 2 cups cold or room-temperature milk, a little at a time to avoid lumps. Bring to a simmer, whisking constantly until thickened, about 3–5 minutes. If gravy becomes too thick, thin with a splash of milk or water to desired consistency.

Season gravy with 1 tsp salt and 3/4 tsp coarsely ground black pepper. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally, until ready to serve.

Place peeled and chunked potatoes into a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes depending on size.

Drain potatoes thoroughly and return to the still-warm pot. Add 4 tablespoons butter and 3/4 cup warm milk or cream. Mash using a potato masher or ricer until smooth and creamy. Season with 1/2 tsp black pepper and additional salt to taste. Keep covered and warm until serving.

If using bacon, crisp diced bacon in a large skillet over medium heat until fat renders; remove and set bacon aside, leaving the fat. If using smoked turkey, heat 1 tbs olive oil instead and sauté onion in it. Add 1 tablespoon olive oil to the pan (if bacon not used) and sauté 1/2 chopped onion over medium heat until soft, 4–5 minutes. Add minced garlic and cook 30 seconds more.

Add sliced collard greens to the pan in batches, stirring to wilt slightly. Pour in 1/2 cup chicken or vegetable broth, 2 tbs apple cider vinegar, 1/2 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.

Cover and simmer over low heat until collards are tender, 20–30 minutes, stirring occasionally. If liquid evaporates before collards are tender, add a splash more broth. Stir the reserved cooked bacon (if used) back in before serving. Taste and adjust salt, vinegar, or red pepper flakes for heat.

Divide mashed potatoes among plates. Place a fried chicken thigh next to the potatoes. Spoon country cream gravy generously over the chicken and a little over the potatoes. Add a serving of today's vegetable or the spicy collard greens to the plate.

Garnish with chopped parsley and optional pickles on the side. Serve immediately while hot.