Fried Chicken Recipe

Marinate

In a large bowl, whisk together buttermilk, hot sauce, 2 tsp kosher salt and 1 tsp black pepper. Submerge the chicken pieces in the marinade, cover and refrigerate for at least 4 hours or overnight for best texture and flavor.

Prep dredge

About 30 minutes before frying, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 2 tsp kosher salt and 1 tsp black pepper in a large shallow dish. Remove chicken from fridge, let rest 20 minutes to take chill off. Set a wire rack over a baking sheet for finished chicken.

Dredge chicken

Working in batches, shake excess buttermilk from each piece and dredge thoroughly in the seasoned flour mixture, pressing to adhere. Place dredged pieces on the wire rack and let rest 10–15 minutes to set the crust.

Heat oil

Pour neutral oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 2 inches (roughly 1–1.5 L depending on vessel). Heat oil to 340–350°F (170–175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not smoke.

Fry

Fry chicken in batches without crowding, skin-side down first. Maintain oil temperature between 325–350°F (160–175°C). Turn pieces as needed so crust browns evenly. Fry until internal temp reaches 165°F (74°C) near the bone and crust is deep golden — about 12–16 minutes per batch depending on piece size. Transfer cooked pieces to the wire rack to drain and rest 10 minutes.

While chicken marinates or rests for final 10 minutes, heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced shallot and sauté 1–2 minutes until translucent. Add toasted farro and stir to coat in oil; toast 1–2 minutes until fragrant. Add 2.5 cups chicken stock or water, bring to a simmer, cover, and reduce heat to low. Cook until farro is tender but chewy, about 20–25 minutes (check package timing). Remove from heat, stir in 1 tsp butter, 1/2 tsp salt and 1/4 tsp pepper. Keep covered until plating.

In a medium skillet over medium heat, melt 1 tbsp butter. Add corn kernels and sauté 3–5 minutes until bright and just beginning to brown. Stir in 2 tbsp honey, 1 tsp sriracha, 1 tsp lime juice, 1/2 tsp salt and 1/4 tsp pepper. Cook another 1–2 minutes until honey is warmed and coats the corn. Remove from heat and hold warm.

Preheat oven to 425°F (220°C). Toss halved brussels sprouts with 2 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread cut-side down on a rimmed baking sheet in a single layer. Roast 18–22 minutes until deep golden and crisp on edges, shaking pan halfway through. If using, sprinkle shaved parmesan over hot sprouts right after they come out of oven.

In a large bowl, combine sliced kale and lemon juice. Massage the kale with your hands 1–2 minutes until leaves soften and darken. Add sliced green apple. Whisk together 1 tbsp olive oil, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper; pour over kale and apple and toss to coat. Keep chilled until plating.

Warm 1/4 cup honey gently in a small saucepan or microwave (15–20 seconds). Stir in 1 tsp hot sauce, 1 tsp apple cider vinegar (if using) and a pinch of salt. Adjust heat/sweetness to taste. Keep warm or at room temperature for drizzling over chicken and corn.

On each plate, spoon a portion of toasted farro (about 1/2 cup) and top with a scoop of spicy honey sweet corn. Place 1–2 pieces of fried chicken on the farro. Arrange a small handful of kale & green apple salad and a portion of crispy Brussels sprouts alongside. Drizzle the spicy honey sparingly over the chicken (about 1 tsp per piece) and garnish with chopped parsley and a lemon wedge. Serve immediately while chicken is hot and crust is crisp.