3 Piece Chicken Recipe

Marinate

Pat chicken pieces dry with paper towels. In a bowl or resealable bag combine buttermilk, 0.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp paprika. Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 2 hours or up to overnight.

Prepare dredge

In a large shallow bowl or tray whisk together flour, cornstarch, baking powder, remaining 1 tsp salt, 0.5 tsp black pepper, garlic powder, onion powder, remaining paprika, cayenne, dried thyme and oregano until evenly combined.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing flour into the skin and shaking off excess. For extra crust, dip coated piece back briefly into buttermilk then re-dredge in flour (double-dip). Place on a rack and let rest 10–15 minutes to set the coating.

Fry (broast-style)

Heat 1.5 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—it should sizzle immediately. Fry chicken in batches without crowding, skin side down first, for about 10–12 minutes per batch, turning once halfway through so pieces brown evenly. Internal temperature should reach 165°F (74°C) at the thickest point. Total cook time per batch will vary by size; adjust heat to maintain 325–350°F and avoid burning. Drain on a wire rack set over a sheet pan for 5 minutes before serving.

Preheat oven to 425°F (220°C). Scrub potatoes and pat dry. Cut each potato into wedges or thick fries. Toss potatoes in a bowl with olive oil, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp paprika and 0.5 tsp garlic powder until evenly coated. Spread in a single layer on a baking sheet lined with parchment or lightly oiled. Roast 25–30 minutes, flipping once halfway, until golden brown and crisp on the edges and tender inside. For a more broasted-style exterior, after 15 minutes under the broiler (watch closely) for 1–2 minutes to add extra browning.

If rolls are store-bought, warm them in a 350°F (175°C) oven for 5–7 minutes wrapped in foil or 2–3 minutes uncovered for a crisper exterior. Brush with softened butter just before serving.

In a medium bowl combine mayonnaise, apple cider vinegar, sugar, 0.5 tsp salt, 0.25 tsp black pepper and celery seed (if using). Whisk until smooth. Add shredded cabbage and grated carrot and toss until evenly coated. Taste and adjust seasoning. Refrigerate at least 30 minutes for flavors to meld. This yields about 1 cup (a 1/2 pint) of coleslaw.