Tuesday Recipe

Prep chicken

If chicken breasts are thick, butterfly or pound to an even 1/2-inch thickness. Pat pieces dry with paper towels. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Brine/buttermilk soak

In a shallow dish whisk buttermilk and eggs until blended. Submerge chicken in the mixture, cover, and refrigerate 30 minutes to 2 hours. This tenderizes and helps the coating stick.

Dredge

In a wide bowl combine 2 cups flour, cornstarch, 1.5 tsp kosher salt, 3/4 tsp black pepper, onion powder, garlic powder, and smoked paprika. Remove chicken from buttermilk, letting excess drip off. Press each piece firmly into the flour mixture to coat, then shake off excess and set on a rack. For extra crispness double-dip: return to buttermilk briefly and re-dredge in flour mixture.

Heat oil

Pour vegetable oil into a large skillet (cast-iron preferred) to a depth of about 1/4 to 1/2 inch. Heat over medium-high until shimmering and about 350°F (use a thermometer) or until a pinch of flour sizzles when dropped in.

Fry chicken

Working in batches to avoid crowding, carefully place coated chicken pieces in hot oil. Fry 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F. Adjust heat as needed to prevent burning—medium to medium-high usually. Transfer cooked chicken to a wire rack set over a sheet pan to drain. Reserve 3 tablespoons of pan oil/drippings in a small bowl for the gravy; discard the rest or reserve for other use.

Finish (optional)

If chicken needs finishing, place fried pieces in a 300°F oven for 5–8 minutes to finish cooking through and keep warm while you make gravy and sides.

Use the reserved 3 tablespoons pan drippings (or butter) in a medium skillet over medium heat. Whisk in 3 tablespoons flour and cook, whisking constantly, about 1–2 minutes until lightly golden (this cooks the raw flour taste). Slowly whisk in 2 cups milk and 1/2 cup chicken broth, breaking up any lumps. Bring to a gentle simmer; the gravy will thicken in 3–5 minutes. If too thick, add additional milk 1–2 tablespoons at a time. Stir in 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp Worcestershire sauce, and a pinch of hot sauce if using. Taste and adjust seasoning. Stir in chopped parsley just before serving. Spoon gravy generously over the country fried chicken and mashed potatoes.

Cook potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 12–18 minutes depending on size.

Drain and steam dry

Drain potatoes in a colander and return to the hot pot off the heat for 1–2 minutes to evaporate excess moisture. This makes creamier mash.

Mash and season

Add 4 tablespoons butter, 1/2 cup warm milk, and 2 tablespoons sour cream (if using) to the potatoes. Mash with a potato masher or ricer until smooth but slightly textured. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Adjust butter, milk, and seasoning to your preferred texture and taste.

Blanch (optional for bright color)

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain. (If you prefer, skip blanching and sauté raw beans longer.)

Sauté

In a skillet over medium heat melt 1 tablespoon butter or warm 1 tbsp olive oil. Add minced garlic and cook 20–30 seconds until fragrant. Add blanched/drained green beans and sauté 3–5 minutes until tender-crisp and heated through. Season with 3/4 tsp kosher salt, 1/4 tsp black pepper and a little lemon zest if desired. Toss and taste; adjust seasoning.

Bake or heat

Bake refrigerated biscuit dough according to package instructions (usually 10–14 minutes at 375°F) until golden. For homemade biscuits follow your mix/recipe instructions. Remove from oven and brush tops with 2 tablespoons melted butter. Keep warm wrapped in a clean towel until serving.

Divide mashed potatoes among 4 plates, place a piece of country fried chicken alongside or on top of the potatoes, and ladle savory white gravy over the chicken and a little over the potatoes. Add a generous portion of green beans to each plate and a warm biscuit on the side. Garnish with chopped parsley and serve hot with optional hot sauce at the table.