Fried Chicken Mondays Recipe
Something new for Mondays at Noodle Bar. At dinner, we’ll be serving up platters of Southern-style buttermilk brined fried chicken with savory chive biscuits and white BBQ sauce.
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Ingredients
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Buttermilk Brined Chicken
Dry Dredge & Frying
Chive Biscuits
White BBQ Sauce
Finishing & Garnish
Method
Buttermilk Brined Chicken
- 1
Prepare brine and brine chicken
In a large bowl or resealable container, whisk together 3 cups buttermilk, 2 tablespoons kosher salt, 1 teaspoon sugar, smashed garlic cloves, peppercorns and hot sauce if using. Add the chicken pieces, making sure they're submerged. Cover and refrigerate at least 4 hours and up to 24 hours. This tenderizes and seasons the meat.
- 2
Remove and rest
When ready to cook, remove chicken from brine and let excess drip off into the bowl. Pat each piece dry lightly with paper towels — you want some moisture but not dripping — then chill uncovered in the refrigerator for 20–30 minutes to help the coating adhere.
Dry Dredge & Frying
- 3
Make the dredge
In a large shallow bowl or rimmed tray, whisk together 2 cups flour, 1/4 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder and 1/2 teaspoon onion powder. In a separate bowl pour 1/2 cup buttermilk for dipping.
- 4
Dredge the chicken
Working one piece at a time: dip a brined chicken piece into the buttermilk briefly, let excess drip, then press into the flour mixture, coating thoroughly. For extra-crispy crust, double-dredge: after first flour coat, dip again into buttermilk and dredge again. Place dredged pieces on a wire rack and rest for 10–15 minutes to set the crust.
- 5
Heat oil
In a heavy 10–12 inch skillet (cast iron preferred) add enough vegetable oil to reach about 1 inch depth (roughly 1–1.5 cups for a smaller pan). Heat over medium to medium-high until oil reaches 325–350°F (use a thermometer). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle steadily.
- 6
Fry the chicken
Carefully add chicken pieces skin-side down, without crowding the pan (work in batches). Maintain oil temperature between 300–350°F; adjust heat as needed. Fry until golden brown and cooked through: about 12–15 minutes per piece depending on size, turning once halfway through. Internal temperature should register 165°F for dark meat (thighs/drumsticks prefer 175°F for tenderness).
- 7
Chive Biscuits
- 8
Preheat and dry ingredients
Preheat oven to 425°F. In a large bowl whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 3/4 teaspoon kosher salt.
- 9
Cut in butter
Add the cold diced butter to the dry mix. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 10
Add chives and buttermilk
Stir in 2 tablespoons chopped chives. Make a well in the center and pour in 3/4 cup cold buttermilk. Fold gently with a spatula until a shaggy dough forms — do not overmix.
- 11
Shape and bake
Turn dough onto a lightly floured surface and pat to about 1-inch thickness. Use a 2.5–3 inch biscuit cutter (or inverted glass) to cut rounds, pressing straight down (don't twist). Place biscuits on a parchment-lined sheet about 1/2 inch apart. Brush tops lightly with a little buttermilk or water and, if using, brush a half teaspoon of honey mixed with a tiny splash of water over the tops for a light glaze. Bake 12–15 minutes until golden brown. Remove and cool slightly.
White BBQ Sauce
- 12
Mix the sauce
In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 teaspoon creole mustard, 1 teaspoon prepared horseradish, 1/2 teaspoon Worcestershire, 1 teaspoon lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth. Stir in 1 tablespoon chopped parsley if using.
- 13
Adjust and chill
Taste and adjust for acidity or heat — add more vinegar for tang, more horseradish for bite. Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or room temperature.
Assembly & Serve
- 14
Plate the platter
On a platter or individual plates, arrange warm fried chicken pieces alongside chive biscuits. Spoon white BBQ sauce into a small bowl for dipping and scatter 1 tablespoon chopped fresh chives over the biscuits and chicken for garnish. Season biscuits lightly with 1/4 teaspoon kosher salt and a pinch of black pepper if desired.
- 15
Serving suggestion
Serve immediately while chicken is hot and crust is crisp. Leftover sauce keeps refrigerated up to 4 days; leftover fried chicken is best eaten the same day but can be reheated in a 375°F oven on a wire rack for 10–12 minutes.