Fried Chicken Dinner Recipe

Make and brine

In a large bowl or container, dissolve 3 tbsp kosher salt and 2 tbsp sugar into 6 cups cold water. Add peppercorns, bay leaves, and smashed garlic. Submerge the chicken pieces in the brine, cover, and refrigerate for 2 to 4 hours (up to 8 hours for extra juiciness).

Dry

Remove chicken from brine, discard brine, pat the pieces very dry with paper towels. Let sit uncovered on a rack in the fridge for 30 minutes if time allows to dry the skin (this helps crisping).

Prepare dredge

Whisk together 3 cups flour and 1/2 cup cornstarch in a wide shallow dish. Add 2 tsp kosher salt, 1 tsp black pepper, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, and 1/2 tsp dried thyme. Mix thoroughly so spices are evenly distributed.

Prepare wet mix

In another bowl, whisk 2 cups buttermilk with 2 eggs and 1 tsp hot sauce (if using).

Dredge chicken

Working with a few pieces at a time, dip each dry chicken piece into the wet mix, letting excess drip off, then press firmly into the seasoned flour so a good, even coating adheres. For extra-crispy double-coat: after the first flour coat, dip again briefly in wet mix and then re-coat in flour. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat oil

Pour enough neutral oil into a 12-inch heavy skillet or Dutch oven to achieve about 1 to 1.5 inches depth (about 1 L). Heat over medium-high until oil reaches 325–350°F (use a thermometer).

Fry in batches

Fry the chicken, skin-side down first, in batches without crowding. Maintain oil temperature between 300–325°F for dark meat so interior cooks without burning the crust. Cook thighs and drumsticks about 12–15 minutes per side depending on size, turning once or twice, until crust is golden-brown and internal temperature reaches 165°F. Adjust time if pieces are large. Drain on a wire rack set over a sheet pan. Reserve 2 tbsp of flavorful pan drippings for the gravy if possible.

Rest

Let fried chicken rest 10 minutes before serving so juices redistribute and crust firms up.

Cook potatoes

Place cubed potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer until potatoes are very tender, about 12–15 minutes. Drain well.

Mash

Return hot drained potatoes to the pot, add 4 tbsp butter, 3/4 cup whole milk, 1 tsp salt and 1/4 tsp pepper. Mash with a potato masher or hand mixer until smooth and creamy. Adjust butter, milk, and seasoning to taste. Keep warm until serving.

Make roux

In a small saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook for 1–2 minutes until slightly golden (this removes raw flour taste).

Finish gravy

Slowly whisk in 2 cups chicken stock, scraping any fond from the frying pan into the stock if desired. Stir in the reserved 2 tbsp pan drippings. Simmer until slightly thickened, about 4–6 minutes. Taste and season with salt, pepper, and minced thyme or parsley if using. Keep warm.

Sauté

In a large skillet over medium heat, warm 1 tbsp olive oil. Add minced garlic and cook 30 seconds until fragrant. Add sliced collards and toss to coat.

Steam and season

Pour in 1/2 cup chicken stock or water, cover, and wilt the greens until tender but still bright, about 6–8 minutes. Uncover and cook off any excess liquid. Season with red pepper flakes if using, and salt and pepper to taste. Finish with a drizzle of olive oil or a pat of butter if desired.

Serve

Plate mashed potatoes with a ladle of pan gravy, add two pieces of fried chicken per person, and a generous serving of collard greens. Garnish with chopped parsley if desired. Serve immediately while chicken is hot and crusty.