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Restaurants›Gabby Goat American Pub & Grill›Horseshoe Fried Chicken Recipe

Horseshoe Fried Chicken Recipe

Name: Gabby Goat American Pub & Grills Horseshoe Fried Chicken Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 6 pieces bone-in chicken thighs (skin-on); 2 cups buttermilk; 2 tbs hot sauce; 2 cups all-purpose flour; 0.5 cup cornstarch; 2 tsp kosher salt; 1 tsp black pepper (ground); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 0.25 tsp cayenne pepper; 2 pieces eggs; 0.5 cup cold water; 1.5 cups vegetable oil (for frying); 8 slices Texas toast (thick-sliced white bread); 4 tbs unsalted butter; 2 cups sharp cheddar cheese (shredded); 8 slices provolone cheese (sliced); 3 pieces russet potatoes (about 1 large per 2 servings); 3 cups vegetable oil (for frying); 1 tsp kosher salt; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup whole milk; 1 cup sharp cheddar cheese (shredded); 0.5 tsp mustard (Dijon or yellow); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup pickled jalapeños or sliced dill pickles; 2 tbs green onions (thinly sliced)

Inspired by Gabby Goat American Pub & Grill

Time2h

Serves4

Make Horseshoe Fried Chicken Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fried Chicken

6 pieces bone-in chicken thighs (skin-on)

2 cups Buttermilk

2 tbs Hot sauce

2 cups 00 bread flour

1/2 cup Cornstarch

2 tsp kosher salt

1 tsp black pepper (ground)

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1/4 tsp Cayenne pepper

2 pieces Eggs

1/2 cup cold water

1 1/2 cups vegetable oil (for frying)

Texas Toast & Toppings

8 slices Texas toast (thick-sliced white bread)

4 tbs Unsalted butter

2 cups sharp cheddar cheese (shredded)

8 slices provolone cheese (sliced)

Shoestring Fries

3 pieces russet potatoes (about 1 large per 2 servings)

3 cups vegetable oil (for frying)

1 tsp kosher salt

Cheese Sauce (optional but recommended)

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cup whole milk

1 cup sharp cheddar cheese (shredded)

1/2 tsp mustard (Dijon or yellow)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Garnish & Serve

1/2 cup pickled jalapeños or sliced dill pickles

2 tbs green onions (thinly sliced)

1 tbs Fresh parsley (chopped)

Method

Fried Chicken

Marinate

In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken thighs in the mixture, cover, and refrigerate for at least 2 hours and up to overnight. This tenderizes and flavors the chicken.

Prep dredge

In a shallow dish, whisk together 2 cups flour, cornstarch, 2 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, smoked paprika, and cayenne. In a second shallow bowl, whisk eggs with 1/2 cup cold water to create an egg wash.

Dredge chicken

Remove each thigh from the buttermilk, letting excess drip off. Dredge first in the seasoned flour mixture, then dip into the egg wash, and finally press back into the flour mixture for a thick, even coating. Place on a wire rack and let rest 10–15 minutes to set the crust.

Fry

In a deep skillet or Dutch oven, pour roughly 1.5 cups vegetable oil (enough for 1/2–3/4" depth) and heat to 350°F (175°C). Carefully add chicken thighs, skin-side down, without crowding (work in batches). Fry until golden brown and internal temperature reads 165°F (74°C), about 12–15 minutes per piece depending on size, turning once halfway through to brown evenly. Transfer to a wire rack set over a sheet pan and rest 5 minutes. If using a thermometer, removing at 165°F ensures doneness; larger pieces may need slightly longer.

Shoestring Fries

Cut and soak

Peel (optional) and cut russet potatoes into thin shoestring matchsticks (about 1/8" thick). Place cut potatoes in cold water and soak 20–30 minutes to remove excess starch; this yields crisper fries.

Par-fry

Heat 3 cups vegetable oil in a deep pot to 325°F (160°C). Drain and thoroughly dry potatoes with a clean towel. Working in batches, fry potatoes for 2–3 minutes until tender but pale. Remove and drain on paper towels.

Final fry

Raise oil temperature to 375°F (190°C). Fry batches of par-fried potatoes until golden and crispy, about 1–2 minutes. Drain on paper towels and immediately season with 1 tsp kosher salt.

Texas Toast & Cheese

Toast the Texas toast

Preheat oven to 425°F (220°C) or use a skillet. Spread 1/2 tablespoon butter on each side of the 8 slices of Texas toast. For oven: place on a sheet pan and bake 6–8 minutes until golden, flipping once midway. For skillet: toast over medium heat 2–3 minutes per side until golden.

Assemble cheese on toast

Remove toast from oven or skillet. Immediately sprinkle each slice with shredded cheddar and top with a slice of provolone. Return to oven or cover skillet briefly until cheeses melt, about 1–2 minutes.

Cheese Sauce (optional)

Make sauce

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1 minute to form a roux. Gradually whisk in 1 cup whole milk, bring to a gentle simmer until thickened, about 2–3 minutes. Remove from heat and stir in 1 cup shredded cheddar, 1/2 tsp mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Keep warm.

Assembly & Serve

Place one or two slices of cheesy Texas toast on each plate to form the base for the horseshoe.

Lay a fried chicken thigh (or halve it and fan it) on top of the toast.

Pile a generous portion of shoestring fries over and around the chicken, forming the characteristic horseshoe shape.

Drizzle the optional cheese sauce over the fries and chicken, or spoon extra shredded cheddar over the hot assembly so it melts.

Garnish with pickled jalapeños or sliced pickles, sprinkle with green onions and chopped parsley. Serve immediately while hot and crispy.