Chicken Plate Recipe

Marinate

In a large bowl, whisk together 2 cups buttermilk and 1 tablespoon hot sauce. Add the chicken pieces, pressing to submerge. Cover and refrigerate for at least 2 hours or up to overnight to tenderize and flavor the meat.

Prep dredge

In a shallow dish or large pie plate combine 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne. In a separate bowl beat 2 large eggs.

Coat chicken

Remove chicken from the buttermilk, letting excess drip off. First dip pieces into beaten eggs, then press thoroughly into the flour mixture to form an even coating. For extra-crispy results double-dip: return dredged pieces briefly to buttermilk then re-coat in flour mixture. Place on a wire rack and let rest 10 minutes to set the crust.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to reach 1 to 1.5 inches deep (about 1.5 cups). Heat oil over medium-high to 350°F (175°C). Working in batches (do not overcrowd), carefully add chicken pieces skin-side down and fry until golden brown and crisp, 12–15 minutes per piece depending on size, turning once halfway. Use an instant-read thermometer: cooked chicken should reach 165°F (74°C) near the bone. Transfer to a wire rack set over a baking sheet; keep warm in a 200°F oven if needed.

Place 2 pounds peeled and cubed potatoes in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, 15–20 minutes.

Drain potatoes well and return to the hot pot. Add 4 tablespoons unsalted butter and mash with a potato masher or ricer until mostly smooth. Warm 1/2 cup whole milk and fold in gradually until you reach desired creaminess. Stir in 2 tablespoons sour cream (optional) and 1/2 teaspoon black pepper. Adjust salt to taste. Keep warm until serving.

Bring a medium pot of salted water to a boil. Blanche 1 pound trimmed green beans for 3 minutes until bright green and slightly tender. Drain and immediately plunge into an ice bath to stop cooking; drain and set aside.

In a skillet over medium heat melt 1 tablespoon butter. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Add the blanched green beans and toss to coat, cooking 2–3 minutes to heat through. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lemon juice if using. Remove from heat and keep warm.

Preheat oven to 450°F (230°C). Line a baking sheet with parchment.

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt. Add 8 tablespoons cold cubed unsalted butter and cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized bits.

Make a well in the center and pour in 1 cup cold buttermilk. Gently fold until just combined; do not overmix. Turn dough out onto a lightly floured surface, pat to about 3/4-inch thickness. Fold once and pat again to create layers, then use a 2.5-inch biscuit cutter to cut rounds (press straight down; do not twist). Gather scraps, pat once and cut remaining biscuits.

Place biscuits on prepared sheet with sides touching for taller biscuits. Brush tops lightly with a little extra buttermilk or melted butter if desired. Bake 12–15 minutes until risen and golden brown. Serve warm.

Bring 4 cups of water to a near boil. Remove from heat and steep 4 black tea bags for 5 minutes (or 3–7 minutes to preferred strength). Remove tea bags, then stir in 3/4 cup granulated sugar until dissolved while tea is still warm.

Allow sweetened tea to cool to room temperature, then transfer to a pitcher, add 2 cups ice and lemon slices if using. Refrigerate until chilled. Serve over additional ice.