Fried Chicken & Prime Rib Recipe

Brine / Marinade

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.

Prepare Dredge & Egg Wash

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.

Dredging the Chicken

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.

Heat Oil & Fry

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.

Bring Roast to Room Temperature

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

Preheat Oven & Season

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.

Roast

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.

Rest & Carve

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.

Mashed Potatoes

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.

Steamed Green Beans

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.

Creamed Spinach

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.

Mac & Cheese (if chosen)

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.

Coleslaw (if chosen)

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

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.