Fried Half Chicken Recipe

Brine/Marinate

Pat the half chicken dry with paper towels. In a large bowl or resealable bag, combine buttermilk, hot sauce, garlic powder, onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Submerge the chicken in the marinade, cover or seal, and refrigerate for 4–8 hours (or overnight for best tenderness).

About 30 minutes before frying, remove the chicken from the refrigerator to take the chill off. In a shallow dish or wide bowl, whisk together 2 cups flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, dried thyme, cayenne, 1.5 tsp kosher salt and 1 tsp black pepper until evenly combined.

Lift the chicken from the buttermilk, allowing excess to drip back into the bowl. Dredge the chicken thoroughly in the flour mixture, pressing the coating firmly so it adheres. For an extra-crisp crust, dip the coated chicken back briefly into the remaining buttermilk and then re-coat in the flour mixture for a double layer. Place coated pieces on a rack and let rest 15–20 minutes; this helps the crust set and reduces falling-off during frying.

Pour vegetable oil into a heavy Dutch oven or large deep skillet to a depth of about 1.5–2 inches (use enough to partially submerge the chicken). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and brown slowly.

Working in batches if necessary, carefully lower the coated half-chicken pieces into the hot oil, skin side down first. Maintain oil temperature at 325–350°F (160–175°C) — too hot will burn the crust before the meat cooks, too cool will make the crust greasy. Fry for 12–16 minutes per side for a half chicken (timing depends on piece size), turning carefully once or twice, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the crust is deep golden brown.

Use tongs to transfer fried chicken to a wire rack set over a sheet pan to drain for 5 minutes. Sprinkle lightly with flaky sea salt if desired.

While the chicken rests, make the gravy: in a medium saucepan over medium heat, melt 4 tbs butter until foaming. Whisk in 4 tbs flour and cook, whisking constantly, for 1–2 minutes to remove the raw flour taste (do not brown).

Gradually whisk in 2 cups whole milk and 1/4 cup chicken stock (if using), breaking up any lumps. Bring to a gentle simmer and cook, whisking often, until the gravy thickens to a pourable consistency, 3–5 minutes. If gravy becomes too thick, whisk in additional milk 1 tbs at a time.

Season the gravy with 3/4 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp hot sauce if desired. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally until serving.

Place peeled, cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain potatoes well and return to the hot pot. Add 3 tbs butter, 1/2 cup heavy cream and 1/4 cup milk. Mash with a potato masher or ricer to desired texture. Season with 1 tsp kosher salt and 1/2 tsp black pepper; stir in minced chives if using. Keep warm until ready to plate.

Divide mashed potatoes between plates (about half the potatoes per serving if serving 2). Place the fried half chicken beside the potatoes. Spoon generous amounts of warm white gravy over the chicken and a little over the potatoes if desired.

Garnish with chopped parsley and an optional sprinkle of flaky sea salt. Serve immediately while hot and crisp.