Fried Chicken & Roast Pork Recipe

Brine/Marinate

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.)

Prepare Coating

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.

Dredge Chicken

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.

Fry

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.

Finish

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

Preheat and Season

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.

Sear

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.

Roast

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.

Rest and Slice

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.

Mashed Potatoes

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.

Steamed Green Beans

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.

Coleslaw

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.

Cornbread

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.

Gravy (optional)

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.

Plate and Serve

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.