2 Piece Chicken Recipe

Marinate

Pat chicken pieces dry with paper towels. In a bowl, whisk together buttermilk, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika and 1/4 teaspoon cayenne (if using). Submerge chicken in the marinade, cover, and refrigerate for at least 2 hours or up to overnight.

Prepare breading

In a wide shallow bowl or rimmed plate, whisk together flour, cornstarch, baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/4 teaspoon dried thyme until evenly combined.

Coat chicken

Remove chicken from the refrigerator. Working one piece at a time, let excess buttermilk drip off, then dredge thoroughly in the seasoned flour, pressing the flour into the skin and crevices. Shake off excess, then set coated pieces on a wire rack. For an extra-crisp crust, dip the coated pieces into 2 tablespoons of ice water (or briefly into a shallow dish of buttermilk if you prefer), then re-coat in the flour mixture once more. Let rest on the rack for 10 minutes to set the crust.

Heat oil and fry (broast-style)

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (use enough oil to submerge roughly half the thickness of the chicken). Heat oil over medium-high until it reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a pinch of flour; it should sizzle gently. Carefully lower chicken pieces, skin-side down first, into the oil without crowding (work in batches if needed). Maintain oil temperature around 325–350°F. Fry each piece 10–12 minutes per side depending on size, turning once, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Total frying time typically 18–24 minutes depending on piece size. Transfer cooked chicken to a wire rack set over a sheet pan and let rest 5 minutes before serving.

Ensure the breading mixture is dry and well blended (see 'Prepare breading' above). Replenish or re-sift the flour mixture between batches if it becomes clumpy or overly moist. Use the double-dredge method (flour → wet → flour) for best crispness as described above.

While chicken marinates, preheat oven to 425°F (220°C) or heat oil for frying if you prefer deep-fried potato. Slice the potato into thick wedges (or halve lengthwise). Toss potato pieces with 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon paprika until evenly coated. Spread in a single layer on a baking sheet and roast for 25–30 minutes, flipping once halfway, until golden and tender. Alternatively, par-cook potatoes in oil at 350°F until tender then increase heat to crisp them to a golden exterior. Keep warm until serving.

Warm the dinner roll in a 350°F (175°C) oven for 5–8 minutes or microwave for 12–15 seconds. Serve with 1 teaspoon softened butter on the side.

In a medium bowl combine shredded cabbage and carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/8 teaspoon salt and 1/8 teaspoon black pepper until smooth. Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate at least 20 minutes before serving to let flavors meld; portion into a 1/4 pint (about 120 ml) container.

Place the two broasted chicken pieces on the plate with the broasted potato and warmed roll. Add the 1/4 pint container of coleslaw. Serve immediately while chicken is hot and crisp. Offer ketchup or gravy on the side if desired.