Chicken Fried Chicken Recipe

Marinate the chicken

Pat chicken pieces dry. In a bowl or resealable bag combine buttermilk and hot sauce. Submerge chicken, cover, and refrigerate for at least 1 hour (up to overnight) to tenderize and season.

Prepare dredge

In a shallow dish whisk together flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.

Prepare egg wash

In another shallow bowl beat eggs with whole milk until combined.

Dredge and rest

Remove chicken from buttermilk, letting excess drip off. Dip each piece into egg wash, then press into the flour mixture to fully coat. For extra-crispy crust double-dip: return to egg then flour again. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Fry the chicken

Pour vegetable oil into a large heavy skillet (cast iron preferred) to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or a small bit of bread sizzles and browns in ~30 seconds. Fry chicken in batches (do not overcrowd) 4–6 minutes per side depending on thickness, adjusting heat to maintain 325–350°F. Cook until internal temperature reaches 165°F (74°C) and crust is golden brown. Transfer to a wire rack set over a baking sheet; keep warm in a 200°F oven if needed. If desired, finish pan with 2 tbs unsalted butter melted over low heat and spoon over chicken before serving.

Sauté jalapeño and aromatics

In a medium saucepan melt 3 tbs butter over medium heat. Add minced garlic and chopped jalapeño and cook 1–2 minutes until fragrant and softened, stirring so garlic doesn't brown.

Make roux

Sprinkle 3 tbs flour over the butter mixture and whisk constantly for 1–2 minutes to cook the raw flour taste. The roux should be bubbly but not browned.

Add liquids

Slowly whisk in chicken stock until smooth, then add heavy cream. Bring to a gentle simmer, whisking to remove lumps. Simmer 3–5 minutes until the gravy thickens to a pourable but coat-the-back-of-a-spoon consistency.

Season and finish

Stir in salt, pepper, and 1 tsp apple cider vinegar or lemon juice to brighten. Taste and adjust seasoning. Keep warm until ready to serve. If gravy becomes too thick, whisk in a little extra stock or cream to reach desired consistency.

Cook potatoes

Place peeled, cubed potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain and mash

Drain potatoes well and return to the hot pot to evaporate residual moisture for 1 minute. Mash with a potato masher (or ricer) until mostly smooth.

Add butter and milk

Stir in 3 tbs butter and warmed milk/cream a little at a time until you reach desired creaminess. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Fold in sliced chives or green onions if using. Keep warm until plating.

Cook aromatics

In a medium skillet heat 1 tbs olive oil or bacon fat over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. If using diced bacon, cook until rendered and slightly crisp; if using ham hock, brown lightly then continue.

Add garlic and spices

Add minced garlic and 1/2 tsp smoked paprika; cook 30–60 seconds until fragrant.

Simmer with peas

Add drained black-eyed peas and 1/2 cup chicken stock. Stir, bring to a gentle simmer and cook 5–8 minutes so flavors meld and liquid reduces slightly. If using ham hock, simmer longer (10–15 minutes) to let flavor infuse; remove ham hock, shred any meat and return to peas.

Finish and season

Season with 3/4 tsp kosher salt and 1/4 tsp black pepper. Stir in chopped parsley if using. Adjust seasoning to taste and keep warm for service.

Divide mashed potatoes among 4 plates. Spoon a portion of black-eyed peas beside the potatoes. Place 1–2 pieces of fried chicken on each plate. Generously ladle jalapeño cream gravy over the chicken and a little onto the potatoes if desired. Garnish with additional sliced jalapeño or chopped chives. Serve immediately.