Buttermilk Fried Chicken Recipe

Marinate

Trim excess fat from boneless chicken thighs and cut into 3–4 oz portions if large. In a bowl combine 2 cups buttermilk, 2 eggs (lightly beaten) and 1 tablespoon hot sauce. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or preferably overnight to tenderize and flavor.

Prep Dredge

In a shallow dish whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/4 tsp cayenne. Set the dredge mixture aside. Place vegetable oil in a heavy skillet or Dutch oven to a depth of about 1" (approximately 1.5 cups for a 10" pan). Heat oil to 350°F (175°C).

Dredge and Fry

Remove chicken from buttermilk, letting excess drip back into the bowl. Working one piece at a time, press chicken into the flour mixture, coating completely; shake off excess. For extra crispness, return dredged piece to the buttermilk briefly (5–10 seconds) then dredge again in the flour mixture for a double-coat. Carefully lower chicken into hot oil without overcrowding (fry in batches). Fry 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use a thermometer to confirm. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while remaining pieces fry.

Place peeled, cubed potatoes in a pot and cover with cold water by 1". Add a pinch of salt. Bring to a boil over high heat, then reduce to simmer and cook until fork-tender, about 12–15 minutes. Drain well and return to the hot pot for 1 minute to evaporate excess moisture. Add 3 tablespoons butter, 1/2 cup whole milk, 1/2 tsp salt and 1/4 tsp black pepper. Using a hand mixer (or potato ricer and then a mixer), whip until smooth and fluffy. Keep warm until serving.

Preheat oven to 425°F (220°C). In a large bowl whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Cut in 6 tablespoons cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-size pieces. Stir in 3/4 cup cold buttermilk until just combined — do not overmix. Turn dough onto a lightly floured surface, fold 2–3 times to create layers, and pat to about 1" thickness. Cut biscuits with a 2.5" cutter, place on a baking sheet, brush tops with a little extra buttermilk if desired, and bake 12–15 minutes until golden. Serve warm with honey or honey butter.

In a medium skillet cook 8 oz bulk pork sausage over medium heat, breaking into small pieces, until browned and cooked through, about 6–8 minutes. Reduce heat to medium-low and add 2 tablespoons butter. Sprinkle 3 tablespoons flour over the sausage and stir constantly for 1–2 minutes to cook the raw flour taste and create a roux. Gradually whisk in 2 cups whole milk, bring to a simmer and cook until thickened, about 4–6 minutes. Season with 3/4 tsp salt, 1 tsp freshly cracked black pepper and 1/2 tsp hot sauce if using. Taste and adjust salt/pepper. Keep warm; if too thick, thin with a splash of milk.

Preheat oven to 425°F (if not already hot from biscuits). Brush ears of corn with 2 tablespoons melted butter and season with 1/2 tsp salt and 1/4 tsp black pepper. Place on a baking sheet and roast for 18–22 minutes, turning once halfway, until lightly charred and tender. Alternatively, grill over medium-high heat 10–12 minutes, turning occasionally.

Slice or leave fried chicken pieces whole and place atop a generous scoop of whipped mashed potatoes. Split a warm buttermilk biscuit and spoon a few tablespoons of sausage country gravy over the chicken and potatoes (reserve some gravy for the biscuit). Place one roasted corn ear on the plate. Garnish with chopped fresh parsley and serve immediately.