Fried Chicken Combo Recipe

Make marinade

In a large bowl whisk together 3 cups buttermilk, 2 eggs, 1 tablespoon hot sauce, 1½ teaspoons kosher salt, ¾ teaspoon black pepper and ½ teaspoon garlic powder until uniform.

Add the chicken pieces to the buttermilk mixture, pressing them down so they are fully submerged. Cover with plastic wrap or a lid and refrigerate at least 4 hours and up to overnight (8–12 hours) for best flavor and tenderness.

Near the end of the marinade time, set up a breading station: In a shallow dish combine 3 cups all-purpose flour and ½ cup cornstarch. Add 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon cayenne, 2 teaspoons kosher salt and 1 teaspoon black pepper. Whisk thoroughly to evenly distribute the spices.

In a second shallow bowl whisk 2 eggs with ½ cup whole milk to make an egg wash.

Remove chicken from the refrigerator and let sit at room temperature 20–30 minutes while preparing oil. Pat each piece dry lightly with paper towels—don’t over-dry; some moisture helps the coating stick.

Working with one piece at a time: lift a piece of chicken from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing to adhere. Dip into the egg wash, letting excess drip off, then dredge again in the flour mixture for a double-crisp coating. Place breaded pieces on a wire rack set over a baking sheet while you finish the rest.

Pour enough neutral oil into a heavy deep skillet or Dutch oven to reach about 1½ inches deep (about 2–3 cups depending on pot size). Heat oil over medium-high until it reaches 350°F (180°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil— it should sizzle and brown slowly.

Fry the chicken in batches, skin-side down first, without crowding the pan. Adjust heat to maintain an oil temperature of 325–350°F (160–180°C). Fry each batch 12–15 minutes, turning once halfway through, until the coating is deep golden brown and internal temperature reaches 165°F (74°C) at the thickest part (use an instant-read thermometer). Smaller drumsticks may take slightly less time; larger thighs slightly more.

Using tongs, transfer cooked pieces to a wire rack set over a baking sheet and season immediately with 1 teaspoon fine sea salt or kosher salt. Let rest 5 minutes before serving so juices redistribute and coating firms.

In a medium bowl combine 3 cups shredded cabbage and 1 cup shredded carrot.

In a small bowl whisk together ½ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, ½ teaspoon salt and ¼ teaspoon black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning; chill until ready to serve. Stir again before plating.

Preheat oven to 425°F (220°C). Cut 2 scrubbed russet potatoes into 1/4–1/2-inch fries (leave skins on if you like). Pat dry thoroughly with paper towels to remove surface moisture.

Toss potato sticks with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer.

Bake 22–30 minutes, flipping once halfway, until edges are golden and crisp. For extra crispness, broil 1–2 minutes at the end while watching closely. Serve hot.

Arrange fried chicken on a platter with fries and a bowl of coleslaw. Sprinkle chopped parsley over the chicken if using and serve lemon wedges on the side for a bright squeeze of acid.

Recommended: serve immediately while chicken and fries are hot and crisp. Leftover chicken keeps refrigerated up to 3 days; reheat in a 375°F oven on a wire rack until warmed through to help retain crispness.