Jul 09 2026
Restaurants›Queenstown Public House›Cure Recipe

Cure Recipe

Inspired by Queenstown Public House
Time2h 30m
Serves4

Fried chicken, 2 eggs your way, biscuits, tots and gravy.

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Ingredients

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Fried Chicken

Eggs Your Way

Biscuits

Tots

Gravy

Method

Fried Chicken

  1. 1

    Marinate chicken

    Whisk together buttermilk and hot sauce. Submerge the chicken pieces in the mixture, cover, and refrigerate for 60 minutes to 2 hours.

  2. 2

    Prepare dredge

    In a large bowl, combine flour, cornstarch, paprika, garlic powder, salt, and pepper.

  3. 3

    Dredge chicken

    Remove chicken from marinade. Dredge each piece in the seasoned flour, pressing to coat evenly. Place on a rack and let rest for 10 minutes.

  4. 4

    Heat oil

    Pour oil into a heavy pot or Dutch oven to a depth of about 2 inches (5 cm). Heat to 350-360°F (175-180°C).

  5. 5

    Fry chicken

    Fry in batches until deep golden brown and internal temperature reaches 165°F (74°C), about 12-15 minutes per batch. Rotate pieces for even browning.

  6. 6

    Drain and rest

    Transfer fried chicken to a rack set over a sheet pan to drain. Keep warm in a low oven (200°F/90°C) while finishing the rest.

Eggs Your Way

  1. 7

    Prepare for eggs

    Warm a nonstick skillet over medium heat and add butter or oil.

  2. 8

    Sunny-side up (example)

    Crack 2 eggs into the skillet. Cook until whites are set but yolks remain runny, 2-3 minutes. Season with salt and pepper.

  3. 9

    Scrambled (example)

    Beat the 2 eggs with a pinch of salt. Pour into the skillet with melted butter. Stir gently until softly set, 1-2 minutes for creamy texture.

  4. 10

    Poached (example)

    Simmer water in a shallow pan with a splash of vinegar. Create a gentle whirl, slide in eggs two at a time, and cook 2-4 minutes until whites are set and yolks are to desired doneness.

  5. 11

    Serve

    Repeat with remaining eggs to reach the total of 8 eggs for 4 servings. Season to taste and keep warm if needed.

Biscuits

  1. 12

    Make biscuit dough

    Whisk flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs.

  2. 13

    Add buttermilk

    Stir in buttermilk just until a shaggy dough forms.

  3. 14

    Shape biscuits

    Turn dough onto a lightly floured surface. Knead lightly 6-8 times, pat to 1/2 inch (1.25 cm) thickness. Cut with a round cutter.

  4. 15

    Bake

    Place biscuits on a parchment-lined sheet. Bake at 425°F (220°C) for 12-15 minutes, until risen and golden.

  5. 16

    Finish

    Brush with melted butter if desired and serve warm.

Tots

  1. 17

    Prepare tots

    Preheat oven to 425°F (220°C). Spread frozen tots in a single layer on a baking sheet.

  2. 18

    Bake or fry

    Bake for 15-20 minutes, flipping halfway, until crisp and golden. For frying, heat oil to 365°F (185°C) and fry in batches for 2-3 minutes until crisp.

  3. 19

    Season

    Remove from heat and season with salt while hot.

Gravy

  1. 20

    Make pan gravy

    Pour off excess oil from the chicken, leaving about 3 tablespoons of fat/drippings in the pan.

  2. 21

    Cook flour

    Sprinkle flour over fat and whisk 1-2 minutes to cook out the raw flour taste.

  3. 22

    Add liquids

    Gradually whisk in milk and chicken stock, scraping up browned bits from the pan.

  4. 23

    Simmer and season

    Simmer until thickened to a pourable consistency, about 3-5 minutes. Season with salt and pepper to taste.

  5. 24

    Finish

    If desired, whisk in a splash of butter for shine and pour gravy over fried chicken, biscuits, and tots.

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