Fried Chicken + Fixin's Recipe

Brine / Marinade

In a bowl or resealable bag combine 2 cups buttermilk and 2 tbs hot sauce. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Submerge the wing, leg, and thigh. Refrigerate and marinate at least 4 hours or overnight for best results.

Prep dredge

In a shallow dish combine 2 cups all‑purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika and 1/2 tsp cayenne (if using). Mix thoroughly and set near the fryer.

Dredge & Rest

Remove chicken pieces from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing the mix into the skin and crevices. Place on a wire rack and let rest for 15–20 minutes so the coating sets.

Fry

Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Fry the chicken in batches (do not overcrowd) until the internal temperature reaches 165–170°F: wings ~7–9 minutes, thighs ~12–15 minutes, legs ~12–14 minutes. Maintain oil temperature between 325–350°F for even cooking; lower slightly if browning too quickly. Transfer to a wire rack set over a sheet tray to drain and keep warm.

Rest

Let fried chicken rest 5 minutes before serving to let juices redistribute. Squeeze lemon over pieces if desired and sprinkle chopped parsley as garnish.

While chicken marinates or fries, halve potatoes (if larger) so pieces are uniform. Parboil in salted water for 8–10 minutes until just tender; drain and steam dry briefly. In a skillet over medium heat, add 2 tbs olive oil and 1 tbs butter. Add minced garlic, chopped rosemary and thyme and sauté 30 seconds until fragrant. Add potatoes and toss to coat; sear until edges are golden, about 6–8 minutes. Season with 3/4 tsp kosher salt and 1/2 tsp black pepper. Keep warm until plating.

Preheat oven to 425°F (220°C). In a large bowl whisk together 2 cups flour, 1 tbsp baking powder, 1 tsp sugar and 3/4 tsp salt. Cut in 6 tbs cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in 1 cup grated cheddar and sliced scallions (from 4 stalks). Make a well and pour in 3/4 cup cold buttermilk; gently fold until a shaggy dough forms. Turn dough onto a lightly floured surface, fold once or twice (do not overwork). Pat to 1‑inch thickness and cut into rounds (about 8 biscuits) or use a biscuit cutter.

Place biscuits on a lined baking sheet. Whisk 1 egg with 1 tsp milk and brush tops for shine. Bake 12–15 minutes until risen and golden. Serve warm alongside chicken.

In a bowl combine 3 tbs rice vinegar, 3 tbs water, 1 tsp sugar and 1/2 tsp kosher salt; stir until sugar and salt dissolve. Add thinly sliced Napa cabbage (3 cups), 1/2 cup shredded carrot and 1/4 cup thinly sliced red onion. Toss to coat. Add 1/4 tsp red pepper flakes if using. Let sit at room temperature at least 15–30 minutes; for best flavor refrigerate 1–2 hours. Drain a bit before serving if excess liquid collects.

On each plate arrange one wing, one leg, and one thigh. Spoon a serving of herbed potatoes to one side and place a warm cheddar scallion biscuit. Add a small portion of Napa cabbage curtido for acidity and brightness. Garnish with chopped parsley and serve lemon wedges alongside. Serve immediately so chicken stays crisp and biscuits remain warm.