The Southern Recipe

Prepare chicken (fried)

If frying: Trim chicken to roughly even thickness. In a bowl combine 1 cup buttermilk, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika; add chicken and marinate 20–30 minutes. In a shallow dish combine 3 tbs flour, remaining 1/2 tsp salt, 1/2 tsp black pepper and remaining paprika. Heat 1 cup vegetable oil in a heavy skillet to 350°F (medium-high). Remove chicken from marinade, dredge in flour mixture pressing to adhere. Fry chicken 4–6 minutes per side (thinner pieces) or until internal temperature reaches 165°F and coating is golden and crisp. Transfer to a wire rack to rest while finishing other components.

Grilling alternative

If grilling: season chicken with 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Brush or spray lightly with oil. Preheat grill or grill pan to medium-high; grill 4–6 minutes per side until cooked through (165°F internal). Keep warm.

Cook eggs to order

For two eggs cooked to order: heat a nonstick skillet over medium. Add 1 tsp butter or oil (not listed separately). For sunny-side or over-easy: crack 2 eggs into skillet, cook until whites set about 2–3 minutes; for over-easy flip and cook 15–30 seconds more. For over-medium or over-hard adjust time accordingly. Season with a pinch of salt and pepper. If customer prefers scrambled, whisk 2 eggs with a splash of milk and cook scrambled to desired doneness.

Preheat oven to 350°F (175°C). In a mixing bowl combine 2 cups thawed shredded hashbrowns, 1 cup cream of chicken soup, 1 cup sour cream, 1 cup shredded cheddar cheese, 2 tbs melted butter, 1 tsp onion powder, 3/4 tsp salt and 1/2 tsp black pepper. Mix until evenly combined. Transfer mixture to a small baking dish or skillet (about 8-inch) and smooth top. Bake 30–35 minutes until bubbly and top is lightly browned. Remove from oven and keep warm. For a crispier top, broil 1–2 minutes watching closely.

Bake or warm biscuit according to package or recipe instructions. Right before serving, melt 1 tbs butter in a skillet over medium heat and warm biscuit 1 minute per side if desired for extra crispness.

Make white pepper gravy

In a skillet over medium heat add 4 oz bulk pork sausage and cook, breaking up, until no pink remains and some fat renders, about 5–6 minutes. Sprinkle 2 tbs flour over cooked sausage and stir to combine; cook 1 minute to remove raw flour taste. Gradually whisk in 1 1/2 cups whole milk, bringing to a simmer and whisking to remove lumps. Simmer 3–5 minutes until gravy thickens to desired consistency. Season with 1 tsp white pepper and salt to taste. If gravy is too thick, thin with a splash of milk. Keep warm.

Plate the dish: place a generous scoop of hashbrown casserole on the plate. Add the fried or grilled chicken alongside. Halve or place the warmed biscuit next to the hashbrowns and ladle white pepper gravy over the biscuit (and optionally a little over the chicken). Place the two eggs on the plate (or on top of hashbrowns if preferred). Garnish with chopped parsley and serve hot with optional hot sauce on the side.