Andy’s Sage Fried Chicken & Eggs Recipe

Brine/Milk Marinade

In a shallow bowl or zip-top bag, combine buttermilk, chopped fresh sage, garlic powder, onion powder, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken thighs, ensuring they are fully submerged. Refrigerate and marinate for at least 2 hours, preferably overnight for best flavor and tenderness.

Prepare Dredge

Whisk together the all-purpose flour, cornstarch, dried sage, remaining 1/2 tsp salt and 1/2 tsp black pepper in a shallow wide dish. In a separate bowl, beat 2 eggs with 2 tbsp milk to make the wet dredge.

Dredge & Rest

Remove chicken from buttermilk marinade, letting excess drip off. Dip each piece into the egg wash, then press thoroughly into the flour mixture to create an even, well-coated crust. Place coated pieces on a wire rack and rest 10–15 minutes to help the crust set.

Fry

Heat a 10–12 inch heavy skillet (cast iron recommended) over medium heat. Add vegetable oil and 1 tbsp butter; heat until shimmering and 350°F if using a thermometer. Carefully add chicken pieces, skin-side down. Fry 6–8 minutes per side, adjusting to reach an internal temperature of 165°F and a golden-brown crust. Maintain oil temperature between 325–350°F; adjust heat as needed. Transfer to a wire rack over a sheet tray to drain and keep warm while finishing other components.

Make Reduction

In a small saucepan, combine maple syrup, vinegar, and whole sage leaves. Bring to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the volume reduces by roughly one-third and the syrup slightly thickens (about 8–10 minutes). Remove from heat and whisk in 1 tbsp butter and 1/4 tsp salt until glossy. Taste and adjust salt or acidity if needed. Keep warm.

Finish

Remove and discard whole sage leaves (or reserve 1 leaf for garnish). The syrup should coat the back of a spoon and be pourable but viscous.

Cook Bacon

Place bacon in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp and browned, about 8–10 minutes depending on thickness. Transfer to a paper towel-lined plate to drain. Keep skillet grease for optional use or wipe and reuse for eggs.

Cook Eggs

Wipe skillet clean if needed and add 1 tsp butter over medium-low heat. Crack eggs into the skillet and cook to preference; for sunny-side up, cook undisturbed until whites are set but yolks runny, about 3–4 minutes, seasoning with 1/4 tsp salt and 1/4 tsp pepper. For over-easy, flip carefully and cook an additional 20–30 seconds.

Prepare Mash

If using freshly cooked potatoes: mash warm cooked potatoes with 1 tbsp butter, 2 tbsp milk, 1/2 tsp salt and 1/4 tsp black pepper until smooth. If using leftover mashed potatoes, break up any large clumps so they can be formed.

Griddle

Heat a nonstick or cast-iron griddle over medium heat and brush with 1 tsp oil. Scoop 1/2 cup portions of mashed potatoes and flatten into 3–4 inch patties. Place on griddle and cook 3–4 minutes per side until a golden crust forms. Keep warm while assembling plate.

Warm Biscuit

Split the biscuit and warm in a 350°F oven for 5–7 minutes or toast cut sides in a skillet with 1 tsp butter until lightly browned. Butter the biscuit.

Tomatoes & Fruit

Arrange sliced tomatoes on the plate and season lightly with a pinch of salt and pepper. Rinse and drain mixed berries; place as a fresh fruit garnish alongside the biscuit.

On each plate, place a griddled mashed potato patty. Top with a piece of sage fried chicken. Drizzle 1–2 tbsp of the warm syrup reduction over the chicken (serve extra on the side). Add 2 eggs next to the chicken and arrange 2–3 slices of bacon overlapping near the eggs. Add sliced tomatoes and a buttered biscuit. Garnish with fresh fruit and an optional fresh sage sprig.

Serve immediately while chicken is hot and eggs are fresh. Provide extra syrup reduction at the table.