Rosie's Fried Chicken Recipe

Marinate

Trim excess fat from chicken pieces. In a large bowl, combine buttermilk and hot sauce. Submerge chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours or overnight. This tenderizes and flavors the chicken.

Prepare Dredge

In a shallow dish or rimmed sheet, whisk together flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne, and baking powder. In a separate bowl, whisk eggs with 1/2 cup milk until smooth.

Dredge Chicken

Remove chicken from buttermilk, letting excess drip back into the bowl. First dredge each piece in the seasoned flour mixture, press to adhere. Dip into the egg/milk wash, then return to the flour for a second coating. Place coated pieces on a wire rack and let rest 15–20 minutes to set the crust.

Heat Oil

Pour oil into a heavy skillet or Dutch oven so it reaches about 1 inch up the side. Heat over medium-high until oil reaches 325–350°F (if you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily). Maintain 325–350°F for cooking.

Fry Chicken

Fry chicken in batches without crowding the pan. For bone-in pieces, fry for about 12–16 minutes per piece, turning occasionally, until golden-brown and internal temperature reaches 165–175°F (thighs/drumsticks toward higher end). Adjust heat to keep oil temperature steady. Remove to a wire rack set over a sheet pan to drain and rest 8–10 minutes before serving. If crust browns too quickly before chicken cooks through, lower heat and finish in a 350°F oven for 10–15 minutes.

Finish

Season hot chicken lightly with a pinch of salt immediately after frying. Garnish with fresh thyme sprigs if desired.

Cook Potatoes

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt and the optional smashed garlic clove. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Drain and Steam

Drain potatoes well and return to the hot pot over low heat for 1–2 minutes to dry off excess moisture; this helps make them fluffy.

Mash and Finish

Warm the milk and melt the butter together (microwave or stovetop). Remove the garlic clove if used. Use a potato masher or ricer to mash potatoes until mostly smooth. Stir in the warm milk-butter mixture and sour cream until creamy. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper to taste. Keep warm until serving.

If Using Dried Peas (Soak & Cook)

Rinse dried peas and pick out debris. For best results, soak peas in water overnight or use a quick-soak: cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain. After soaking, place peas in a saucepan with 3 cups water or broth and the ham hock (if using).

Simmer

Add diced onion, celery, minced garlic, bay leaf, smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, cover partially, and cook until peas are tender — 30–60 minutes depending on soak and age of the peas. If using canned peas, simmer 10–15 minutes to meld flavors and heat through.

Finish and Adjust

When peas are tender, remove ham hock, shred any meat and return to the pot if desired. Stir in 1 teaspoon apple cider vinegar to brighten flavor (optional). Taste and adjust salt and pepper. Keep warm until serving.

Divide creamy mashed potatoes among plates or a family platter. Place 1–2 pieces of Rosie’s Fried Chicken next to the potatoes and spoon a generous portion of black-eyed peas alongside. Garnish with chopped parsley and thyme sprigs. Serve hot.