Fried Chicken (white Meat) Plate Recipe

Prep the chicken

Trim any excess fat from the chicken breasts and, if very thick, butterfly or halve to create even 3/4–1 inch thickness pieces. Pat dry with paper towels.

Marinate

In a bowl or resealable bag, combine buttermilk, garlic powder, onion powder, paprika and hot sauce (if using). Add chicken, ensuring pieces are submerged. Cover and refrigerate at least 2 hours or preferably overnight.

Make dredge and egg wash

In a shallow dish whisk together flour, cornstarch, salt, black pepper and cayenne. In a separate shallow bowl whisk eggs with milk until smooth.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 4–6 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in ~45 seconds.

Dredge and rest

Remove one piece of chicken from buttermilk, letting excess drip back into bowl. Dredge in flour mixture, then dip into egg wash, then dredge again in flour mixture for a double-coated crust. Place on a wire rack and let rest 10 minutes to set the crust. Repeat with remaining pieces.

Fry the chicken

Working in batches (do not crowd), carefully lower chicken pieces into hot oil. Fry 5–7 minutes per side, turning once, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature near 325–350°F (160–175°C). Remove to a wire rack set over a baking sheet to drain and stay crisp. Keep finished pieces in a 200°F (95°C) oven if needed while remaining batches cook.

Finish

Let chicken rest 5 minutes before serving. Squeeze lemon over pieces if desired and sprinkle chopped parsley.

Mashed potatoes (if making from scratch)

If you are preparing fresh mashed potatoes: peel and cube 1.5–2 lb russet potatoes, simmer in salted water until fork-tender (12–15 minutes). Drain well and return to pot. Add warm milk and butter, mash to desired consistency. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm until plating.

Heat corn

For frozen corn: place corn in a small saucepan with a splash (1–2 tbsp) water over medium heat. Cook, stirring occasionally, until heated through, 4–6 minutes. For fresh kernels: sauté 1 tbsp butter in a skillet and cook kernels 3–4 minutes until tender. Season with a pinch of salt and a grind of pepper.

Plate

Divide mashed potatoes and corn among 4 plates. Place one or two pieces of fried white meat chicken on each plate. Spoon a little gravy or offer ketchup alongside if desired. Garnish with chopped parsley and serve with lemon wedges.