Skillet Fried Chicken & Hoecakes Recipe

Brine/Marinate

Pat chicken pieces dry with paper towels. Place chicken in a large bowl or zip-top bag. Pour buttermilk and hot sauce over the chicken, making sure pieces are submerged. Cover (or seal) and refrigerate for at least 4 hours or overnight. This tenderizes and flavors the meat.

Prepare Dredge

In a large shallow dish or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne (if using). Mix thoroughly so spices are evenly distributed.

Heat Oil

Pour about 1 cup neutral oil into a large heavy skillet (cast-iron preferred) so the oil comes about 1/2 inch up the side. Heat over medium-high until oil temperature reaches 325-350°F (160-175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles steadily and rises slowly, it's ready.

Dredge Chicken

Remove one piece of chicken at a time from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the flour mixture, pressing the flour onto the skin and into crevices to form a good coating. Shake off excess and set pieces on a wire rack for 10 minutes to help the crust adhere.

Fry in Batches

Working in batches (do not crowd the pan), carefully add chicken pieces skin-side down. Fry until golden brown, about 10–12 minutes per side for thighs and drumsticks, adjusting time for piece size. Maintain oil temperature between 300–350°F; lower if browning too quickly. Turn as needed to brown evenly. Use an instant-read thermometer: chicken is done at 165°F (74°C) internal temp near the bone.

Finish in Butter

When chicken is nearly cooked through and crisped, add 2 tbs unsalted butter to the skillet and spoon melted butter over pieces for 1–2 minutes to enrich the crust. Remove chicken to a wire rack set over a baking sheet and tent loosely with foil. Let rest 8–10 minutes; this keeps crust crisp and juices redistribute.

Make Batter

In a medium bowl whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp sugar, and 1/2 tsp kosher salt. In a separate bowl whisk the egg with 1 cup milk and 2 tbs melted butter. Pour wet into dry and stir until just combined — a few small lumps are fine. Let rest 5–10 minutes so the cornmeal hydrates; batter should be spoonable but not runny. Add a splash more milk if too thick.

Heat Skillet

Meanwhile, heat a clean cast-iron or nonstick skillet over medium heat. Add 1 tbs vegetable oil or bacon drippings and let it shimmer. The skillet should be hot but not smoking.

Cook Hoe Cakes

Spoon about 1/4 cup batter per cake into the skillet, flattening slightly with the back of the spoon to 3/4-inch thickness. Cook until edges look set and bottoms are golden, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Transfer to a warm plate and keep warm in a low oven (200°F / 95°C) while finishing the rest.

Finish

Brush or dot additional melted butter on the hot cakes as they come out if desired. Keep warm on the rack with the chicken if serving together so both remain crisp.

Season the rested chicken with a light sprinkle of coarse salt and freshly ground black pepper. Arrange hoe cakes on plates alongside the fried chicken.

Garnish with chopped chives or parsley. Serve with maple syrup or honey on the side for drizzling over hoe cakes and a little on the chicken if you like a sweet-savory contrast.

Suggested plating: 2–3 pieces of fried chicken per person (depending on size) with 2 hoe cakes, a small ramekin of syrup, and a scattering of fresh herbs.