Fried Chicken Plate Recipe

Brine/Marinate

In a large bowl combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate at least 4 hours or overnight for best flavor and tenderness.

Prepare Dredge

In a shallow dish whisk together flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, paprika and cayenne. In a separate bowl beat eggs with milk to make an egg wash.

Coat Chicken

Remove chicken from buttermilk, letting excess drip off. Dip each piece into the egg wash, then press firmly into the flour mixture to coat completely. For extra-crispy chicken double-dredge: after first coating, dip again into the egg wash and recoat in the flour mixture. Place coated pieces on a rack and let rest 15 minutes to set the crust.

Fry

Pour vegetable oil into a heavy Dutch oven or deep skillet to a depth of about 2 inches and heat to 325°F (160°C). Fry chicken in batches (do not overcrowd) for 12–15 minutes for thighs/drumsticks, 10–12 minutes for smaller breasts, turning occasionally, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 300–350°F; adjust heat as needed. Transfer to a wire rack set over a baking sheet and rest 10 minutes before serving.

Place peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes. Drain well and return to the warm pot to dry 1–2 minutes.

Meanwhile, heat milk with butter until butter is melted and milk is warm (do not boil). Mash potatoes using a potato masher or ricer until mostly smooth. Stir in warm milk and butter, then add sour cream. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, adjusting to taste. Keep warm until ready to plate.

Bring a pot of salted water to a boil. Blanch trimmed green beans for 3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

In a sauté pan over medium heat melt 2 tablespoons butter. Add minced garlic and cook 30–45 seconds until fragrant. Add blanched green beans, toss to coat and sauté 2–3 minutes until heated 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 3 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon kosher salt. Add cold cubed butter and use a pastry cutter or fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until a shaggy dough forms; do not overwork. Turn dough onto a lightly floured surface and gently pat to about 1-inch thickness. Fold once and pat again to help create flaky layers. Use a 2.5-inch biscuit cutter to cut rounds, pressing straight down without twisting. Re-roll scraps as needed.

Place biscuits on prepared sheet close together for soft sides or spaced apart for crisp sides. Brush tops with melted butter. Bake 12–15 minutes until golden brown and risen. Brush again with melted butter when hot from oven.

Bring 2 cups of the water to a boil. Remove from heat, add tea bags and steep 5 minutes for a robust brew (longer for stronger tea). Remove tea bags, stir in granulated sugar until dissolved.

Pour concentrated tea into a pitcher, add remaining 6 cups cold water and stir. Add lemon slices if using. Chill until cold. Serve over ice.

On each plate: 1–2 pieces of fried chicken, 1 generous scoop of mashed potatoes (about 1 cup), a 3/4–1 cup portion of green beans, and 1 biscuit. Garnish chicken or potatoes with chopped parsley and finish with a pinch of finishing salt if desired. Serve sweet tea in a tall glass with ice and a lemon slice.