Fried Chicken & Roast Pork

Fried Chicken & Prime Rib

Roast Chicken & Roast Pork

Roast Chicken & Prime Rib

Roast Beef & Roast Pork

Baby Back Ribs

Roast Pork

Prime Rib

Fried Chicken

Roast Chicken

Vegetarian Plate

Chicken Breast Salad

Tossed Garden Salad

8 Piece Fried Chicken Meal

Whole Roast Chicken

Pat chicken pieces dry with paper towels. In a large bowl, combine buttermilk and hot sauce. Add the chicken pieces, ensuring they are submerged. Cover and refrigerate for at least 2 hours, ideally overnight. (If short on time: 30–60 minutes will impart some flavor.)

Brine/Marinate

In a shallow dish or wide bowl, whisk together flour, cornstarch, 2 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder, and cayenne. In a separate shallow bowl, whisk eggs and milk until combined.

Prepare Coating

Remove chicken from buttermilk, letting excess drip off. First dip each piece into the egg mixture, then transfer to the seasoned flour mixture. Press flour onto the chicken to form an even coating. Place coated pieces on a wire rack and let rest 10–15 minutes to help the coating adhere.

Dredge Chicken

In a large heavy skillet or Dutch oven, pour vegetable oil to reach about 1 inch depth and heat over medium-high until it reaches 350°F (175°C) or a cube of bread browns in ~60 seconds. Fry chicken in batches without crowding (usually 3–4 pieces per batch). Fry, turning occasionally, until golden-brown and internal temperature reaches 165°F (74°C): about 12–16 minutes for legs/thighs, 10–14 minutes for breasts depending on size. Adjust heat to maintain 325–350°F. Transfer fried chicken to a wire rack set over a rimmed baking sheet; keep warm in a 200°F (95°C) oven if needed.

When all batches are done, let chicken rest 5 minutes. Garnish with chopped parsley if using and season lightly with additional salt to taste.

Finish

Preheat oven to 325°F (160°C). Pat pork dry with paper towels. In a small bowl combine 1.5 tsp salt, 1 tsp pepper, brown sugar, smoked paprika, and minced garlic. Rub olive oil over the pork, then rub the spice mixture all over the meat. Tuck rosemary sprigs or sprinkle dried rosemary over the roast.

Preheat and Season

Heat a medium ovenproof skillet or roasting pan over medium-high heat. Add a small splash of oil if the pan is dry. Sear the pork on all sides until well browned, about 2–3 minutes per side.

Sear

Add apple cider vinegar and 1/2 cup water to the pan (this will create steam and deglaze browned bits). Transfer the pan to the preheated oven. Roast until the internal temperature reads 145–150°F (63–66°C) for slightly pink and juicy pork, about 45–75 minutes depending on roast size (use an instant-read thermometer and start checking at 45 minutes). For pulled-style tender pork, roast to 195–205°F (90–96°C), which will take longer.

Roast

Remove pork from oven and tent loosely with foil. Rest 10–15 minutes to allow juices to redistribute. Slice against the grain for serving or shred if cooked to higher pull-apart temperature. Spoon pan juices over sliced pork.

Rest and Slice

If using prepared mashed potatoes: reheat gently in a covered saucepan over low heat with a splash of milk or water, stirring until hot (8–12 minutes). Season with salt/pepper; keep warm. If making from scratch, boil peeled diced potatoes until fork-tender (~15–20 minutes), drain, mash with butter and warmed milk, season to taste.

Mashed Potatoes

Trim ends from green beans. Steam in a steamer basket over simmering water for 4–6 minutes until bright green and tender-crisp. Toss with a little butter, salt and pepper.

Steamed Green Beans

If using prepared coleslaw, chill until ready to serve and toss briefly before plating. If making quick slaw: combine shredded cabbage and carrot with 1/3 cup mayo, 1 tbs apple cider vinegar, 1 tbs sugar, salt and pepper to taste; chill 30 minutes to meld.

Coleslaw

Warm cornbread pieces in a 350°F (175°C) oven for 8–10 minutes wrapped in foil, or toast lightly in a skillet. Serve with butter.

Cornbread

Warm prepared gravy on the stove until simmering, or make pan gravy from pork drippings: pour off excess fat, place pan over medium heat, sprinkle 1 tbs flour and whisk to form roux, slowly add 1 cup stock or water while whisking until thickened; season to taste.

Gravy (optional)

For each serving, place one or two pieces of fried chicken and 3–4 oz sliced roast pork on the plate (adjust so total protein per plate is balanced). Add three side items (about 1 cup mashed potatoes, 3/4 cup green beans, 1/2 cup coleslaw or cornbread piece, etc.). Spoon gravy over mashed potatoes or pork as desired. Serve hot.

Plate and Serve

bone-in chicken pieces (mix of thighs, drumsticks, breasts)

buttermilk

hot sauce

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

onion powder

cayenne pepper

eggs

milk

vegetable oil (for frying)

optional: chopped fresh parsley (for garnish)

pork shoulder (boneless) or pork butt

olive oil

brown sugar

smoked paprika

garlic cloves (minced)

fresh rosemary (or 1 tsp dried, chopped)

apple cider vinegar

water

mashed potatoes (prepared)

steamed green beans

coleslaw (prepared)

cornbread (cut into 8 pieces)

gravy (optional, for mashed potatoes)

In a large bowl, combine 3 cups buttermilk with 1 tablespoon kosher salt and 1 teaspoon black pepper. Submerge the chicken pieces in the buttermilk, cover, and refrigerate for at least 4 hours or overnight (8–12 hours) to tenderize and season.

Brine / Marinade

In a shallow dish whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne (if using), 1 tbsp kosher salt and 1 tsp freshly ground black pepper. In a separate bowl beat 2 eggs with 1/2 cup whole milk to make an egg wash.

Prepare Dredge & Egg Wash

Remove chicken from buttermilk, letting excess drip off. One piece at a time: dredge in flour mixture, dip into egg wash, then return to the flour mixture for a double-coat. Press flour onto the skin to ensure good adhesion. Place coated pieces on a wire rack and let rest 15–20 minutes to set the crust.

Dredging the Chicken

In a large heavy skillet or Dutch oven, pour 6 cups neutral oil and heat to 325°F (160°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn. Fry chicken in batches, skin-side down first, for 12–15 minutes per batch depending on piece size, turning occasionally, until crust is deep golden brown and internal temperature reaches 165°F (74°C) for dark meat and 160–165°F for breasts. Maintain oil temperature between 300–350°F; lower heat if browning too quickly. Transfer to a wire rack set over a sheet tray and let rest 8–10 minutes before serving to finish cooking and keep crust crisp.

Heat Oil & Fry

Remove the prime rib from the refrigerator 1.5–2 hours before roasting to come to near room temperature — this promotes even cooking.

Bring Roast to Room Temperature

Preheat oven to 450°F (230°C). Pat the roast dry with paper towels. Rub the surface with 3 tablespoons olive oil, then season evenly with 2 tablespoons kosher salt and 2 teaspoons freshly ground black pepper. Mix minced garlic, chopped rosemary and thyme with the room-temperature butter; spread this herb-garlic butter over the top and sides of the roast.

Preheat Oven & Season

Place the prime rib bone-side down (or on a rack) in a roasting pan. Roast at 450°F for 20 minutes to develop a crust, then reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare. For a 6–7 lb roast expect roughly 12–15 minutes per pound after the initial high-heat sear — check with an instant-read thermometer about 60 minutes in and every 10–15 minutes thereafter.

Remove roast from oven when it reaches desired temp and tent loosely with foil. Rest for 20–30 minutes (internal temp will rise ~5–10°F). Carve between the bones into thick slices. Reserve pan drippings; skim fat and use for au jus or serve as au jus alongside the slices.

Rest & Carve

Peel and cut 2 lbs russet potatoes into even chunks. Place in a pot, cover with cold salted water, bring to a boil and simmer until fork-tender (12–15 minutes). Drain well and return to pot. Add 3 tablespoons butter, 3/4 cup whole milk, and 1 teaspoon salt. Mash until smooth and adjusted to preferred consistency. Keep warm until service.

Trim ends of 1 lb green beans. Steam or blanch in boiling water for 4–5 minutes until tender-crisp. Shock in ice water if preparing ahead. Toss with 1 teaspoon olive oil and 1/2 teaspoon salt just before serving.

In a skillet melt 1 tablespoon butter over medium heat. Add 1 lb cleaned baby spinach and sauté until wilted. Add 1/4 cup heavy cream and simmer 2–3 minutes until slightly thickened. Season with salt to taste. Keep warm.

Creamed Spinach

Prepare a baked mac & cheese for 6 servings: cook pasta per package, make a béchamel, stir in grated cheese, combine with pasta, top with breadcrumbs and bake at 375°F for 20–25 minutes until bubbly and golden.

Mac & Cheese (if chosen)

Toss 2 cups prepared coleslaw with a little fresh lemon juice or extra dressing to brighten. Chill until service.

Coleslaw (if chosen)

Plate: On each plate place a portion of prime rib slices and a piece or two of fried chicken (depending on guest preference). Add the three chosen sides — mashed potatoes, one vegetable (green beans or creamed spinach), and either mac & cheese or coleslaw. Spoon au jus or pan drippings next to the prime rib. Garnish with chopped parsley and serve lemon wedges with the fried chicken if desired.

Timing Notes: Start the prime rib first since it requires long roasting and resting. While roast rests, fry the chicken in batches so it is hot and crisp for plating. Keep sides warm and reheat au jus if needed. This sequencing ensures everything is hot and ready together.

bone-in, skin-on chicken pieces (mix of drumsticks, thighs, breasts)

kosher salt (for brine)

black pepper (freshly ground, for brine)

paprika (smoked or sweet)

cayenne pepper (optional, for heat)

freshly ground black pepper (for dredge)

kosher salt (for dredge)

whole milk

neutral oil with high smoke point (vegetable, peanut, or canola)

bone-in prime rib roast (about 6–7 lb)

kosher salt (for roast)

freshly ground black pepper

fresh rosemary (finely chopped)

fresh thyme (finely chopped)

unsalted butter (room temperature, for basting)

mashed potatoes (peeled russets)

whole milk (for potatoes)

unsalted butter (for potatoes)

salt (for potatoes)

olive oil (for beans)

salt (for beans)

creamed spinach

butter (for creamed spinach)

heavy cream (for creamed spinach)

mac & cheese (baked)

fresh parsley (chopped, for garnish)

au jus or pan drippings (from prime rib)

lemon wedges (optional, for fried chicken)

Preheat oven to 425°F (220°C). Pat the chicken dry thoroughly with paper towels. Rub the outside of the chicken with 2 tbs olive oil. Season inside the cavity and all over the skin with 2 tbs kosher salt and 1 tsp freshly ground black pepper, rubbing gently under the skin where possible. Stuff the cavity with the smashed garlic cloves, lemon halves, thyme sprigs and the quartered onion.

Prep and season chicken

Optional: tie the legs together with kitchen twine and tuck the wing tips under. Place the chicken breast-side up on a rack in a roasting pan or on a rimmed baking sheet. Roast at 425°F (220°C) for 15 minutes to develop color, then reduce heat to 375°F (190°C) and continue roasting for 45–60 minutes more until an instant-read thermometer in the thickest part of the thigh (not touching bone) reads 165°F (74°C). Total time will be about 1 hour 15 minutes depending on size.

Truss and roast

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and rest 15 minutes to allow juices to redistribute. Carve and keep warm.

Rest and carve

Lower oven temperature to 350°F (175°C) after starting chicken (both can share oven if space allows). Pat pork shoulder dry. In a small bowl combine 1.5 tbs kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder and 1 tbs brown sugar. Drizzle 1 tbs olive oil over pork and rub the dry spice mixture all over, pressing it into the meat. Rub in the chopped rosemary and 2 tbs apple cider vinegar.

Prep pork and rub

Place the pork in a roasting pan fat-side up on a rack or bed of onions (optional). Roast at 350°F (175°C) until the internal temperature reaches 195–205°F (90–96°C) for shreddable pork or 185–190°F (85–88°C) if you prefer sliceable but tender pork—about 2.5–3.5 hours depending on size. Baste once or twice with pan juices during roasting.

Roast pork

When target temperature is reached, remove pork and tent loosely with foil. Rest 20–30 minutes before slicing or shredding. If you want crisper exterior, finish under high broil for 3–5 minutes watching carefully.

Rest and finish

While meats roast during their lower-temperature phases, parboil or roast potatoes so they finish hot with the meats. If roasting: toss 1.5 lb baby potatoes with 2 tbs olive oil, 1 tsp salt and 1/2 tsp pepper on a baking sheet in a single layer. Roast at 400°F (200°C) for 25–35 minutes, turning once, until crisp and tender. If you prefer to time with the pork, start potatoes 45–60 minutes before pork is done. When finished, toss with 1 tbs chopped parsley and adjust seasoning.

Bring a pot of salted water to a boil. Blanche 1 lb trimmed green beans for 2–3 minutes until bright green and slightly tender, then plunge into ice water and drain (this keeps color and reduces sauté time). In a large skillet over medium heat, melt 1 tbs butter or warm 1 tbs olive oil. Add 2 cloves minced garlic and sauté 30–45 seconds until fragrant but not browned. Add drained green beans and toss to coat, cooking 2–3 minutes until heated through and edges show light blistering. Season with 1/2 tsp salt, 1/4 tsp black pepper and finish with 1/2 tsp lemon zest if using. Keep warm until serving.

In a small bowl or jar combine 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake well to emulsify. In a salad bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes and 1/2 sliced cucumber. Toss with vinaigrette just before serving to avoid wilting.

Arrange carved roast chicken and sliced or shredded roast pork on a large platter or serve family-style with the three sides (roasted baby potatoes, sautéed green beans and mixed green salad) in separate bowls. Spoon pan juices from the meats over the carved pieces. Serve hot. Leftovers: refrigerate within 2 hours; store pork and chicken separately.

whole chicken (about 4–5 lb / 1.8–2.3 kg)

kosher salt

black pepper, freshly ground

garlic cloves, smashed

fresh thyme sprigs

lemon, halved

yellow onion, quartered

pork shoulder (bone-in or boneless), about 4 lb (1.8 kg)

fresh rosemary, chopped (or 1 tsp dried)

baby potatoes, halved if large

fresh parsley, chopped

green beans, trimmed

butter or olive oil

garlic, minced

lemon zest (optional)

mixed salad greens

cherry tomatoes, halved

cucumber, thinly sliced

extra virgin olive oil (for dressing)

red wine vinegar

Dijon mustard

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Season the cavity lightly with 1 tsp kosher salt and 1/4 tsp black pepper. Stuff cavity with halved lemon and quartered onion.

Prep and season

In a small bowl, mix softened butter, minced garlic, chopped rosemary and thyme, 1 tsp kosher salt and 1/4 tsp black pepper until combined. Gently loosen the skin over the breast by sliding fingers between skin and meat and spread about two-thirds of the herb butter under the skin over the breasts and thighs. Rub remaining butter over the outside skin and brush with 1 tbs olive oil.

Herb butter

Place chicken breast-side up on a rack set in a roasting pan. Roast at 425°F (220°C) for 15 minutes to brown, then reduce oven temperature to 375°F (190°C). Continue roasting until internal temperature reaches 160°F (71°C) in the thickest part of the thigh (about 50–70 more minutes for a 4–5 lb bird). Tent loosely with foil and let rest 15–20 minutes; carryover heat will bring it to 165°F (74°C). Reserve pan juices for other uses or discard.

Transfer to a cutting board and carve into portions (legs, thighs, breasts, wings). Spoon any resting juices over carved pieces before serving.

Carve

Remove prime rib from refrigerator 2 hours before roasting to come to room temperature. Preheat oven to 450°F (230°C) with a rack in the middle.

Bring to room temperature & preheat

Pat roast dry with paper towels. Rub olive oil all over roast. Combine 2 tbs kosher salt, 1 tbs freshly ground black pepper, 1 tsp garlic powder and 1 tbs chopped rosemary; rub this mixture evenly over the fat cap and exposed meat.

Season

Place roast bone-side down on a rack in a roasting pan (fat cap up). Roast at 450°F (230°C) for 20 minutes to develop a crust. Then reduce oven to 325°F (160°C) and continue roasting until internal temperature reaches: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 4–6 lb roast this will typically take 1 to 1.75 hours after the initial high-heat period—check with an instant-read thermometer inserted into the center, not touching bone.

Roast high then low

Transfer roast to a cutting board, tent loosely with foil, and rest 20–30 minutes (rest brings the temperature up ~5–10°F and redistributes juices). Reserve pan drippings for the au jus.

Rest before carving

Carve between ribs to remove bone if you prefer boneless slices, or slice between bones for bone-in portions. Slice against the grain to desired thickness and serve with au jus.

While meats are roasting, increase oven temperature for potatoes when ready (if needed) to 425°F (220°C). Toss baby potatoes with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Prep

Roast for 25–30 minutes, turning once halfway through, until golden and tender when pierced with a fork. Remove from oven and toss with chopped parsley. Serve hot.

Bring a large pot of salted water to a boil. Add green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Blanch

In a large skillet over medium heat, melt 2 tbs butter. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add drained green beans, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and toss to coat and heat through, about 2–3 minutes. Finish with lemon zest if using and serve.

Sauté

After removing prime rib from the roasting pan, pour off excess fat leaving about 2 tbs drippings in the pan. Place pan over medium heat on the stovetop (or transfer drippings to a skillet). Add minced shallot and sauté 1–2 minutes until softened.

Deglaze

Add red wine (if using) and scrape any browned bits from the pan. Reduce wine by half (about 1–2 minutes). Add beef stock and fresh thyme. Bring to a simmer and reduce gently for 8–10 minutes to concentrate flavor. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper, strain into a serving vessel and keep warm.

Build the jus

Taste and adjust seasoning. If you prefer a slightly thicker jus, whisk in 1 tsp cornstarch mixed with 1 tbs cold water and simmer 1 minute until slightly thickened, then strain. Serve warm alongside sliced prime rib.