Fried Chicken (white Meat) Plate W/ Sides Recipe

Prep and brine

Trim excess fat from the chicken pieces and, if large, halve or butterfly so pieces are roughly 1/2–3/4 inch thick for even frying.

In a bowl, whisk together buttermilk, egg and hot sauce (if using). Submerge the chicken in the mixture, cover and refrigerate a minimum of 1 hour and up to 8 hours (longer yields more tender, flavorful meat).

Dredge

About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature. In a wide shallow bowl or rimmed baking sheet, combine flour, cornstarch, baking powder, 2 tsp salt, 1 tsp black pepper, garlic powder, onion powder, paprika and cayenne. Whisk to combine. Working one piece at a time, shake off excess buttermilk, then press chicken firmly into the flour mixture to fully coat. For extra crispness, dip coated piece back into the buttermilk briefly, then coat a second time in the flour mixture.

Heat oil

Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (or use a fryer). Heat oil over medium-high until it reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, oil is ready.

Fry

Fry chicken in batches without crowding the pan (2–3 pieces depending on pan size). Maintain oil temperature between 160–175°C (320–350°F); adjust heat as needed. Fry until golden brown and internal temperature reaches 74°C (165°F), about 6–9 minutes depending on thickness. Flip gently halfway through for even color. Use a probe thermometer to confirm doneness.

Transfer cooked pieces to a wire rack set over a rimmed baking sheet to drain and stay crisp. Lightly season with a pinch of salt while hot. Keep warm in a 90–100°C (200–210°F) oven if frying remaining batches.

Cook potatoes

Place peeled and cut potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15–18 minutes.

Mash

Drain potatoes well and return to the hot pot to dry for a minute. Add butter, warm milk, 1 tsp salt and 1/2 tsp pepper. Mash with a potato masher (or use a ricer for silkier texture) until smooth and creamy, adjusting milk or butter to desired consistency. Keep warm until serving.

Sauté greens

Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté 30 seconds until fragrant but not browned. Add greens and a splash of water (1–2 tbs) to help wilt if using tough greens. Cook, stirring, until wilted and tender, about 3–6 minutes depending on green type.

Season with 1/2 tsp salt and 1 tsp lemon juice. Taste and adjust seasoning. Remove from heat and keep warm.

Divide mashed potatoes and greens between 4 plates. Place 2–3 pieces of fried white meat chicken per plate. Add pickle slices on the side and serve with hot sauce or ranch as desired.

Serve immediately so the chicken remains crisp.