Two Piece Fried Chicken Recipe

Marinate

Pat chicken pieces dry with paper towels. In a bowl or zip-top bag combine buttermilk, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp hot sauce (if using). Submerge chicken, cover, and refrigerate for at least 1 hour and up to overnight. This tenderizes and seasons the meat.

Prep dredge

In a shallow bowl or rimmed plate whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme and 1/4 tsp cayenne. Reserve a small bowl for shaking off excess.

Heat oil

Pour 3 cups vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Dredge and rest

Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to form a loose coating. Shake off excess and set on a rack for 5–10 minutes to help the coating adhere.

Fry

Carefully lower chicken into hot oil skin-side down. Do not crowd — you can fry pieces one at a time. Maintain oil temperature between 325–350°F (160–175°C). Fry for about 12–15 minutes total (depending on piece size), turning once after 6–8 minutes, until golden brown and an instant-read thermometer inserted at the thickest part (not touching bone) registers 165°F (74°C).

Drain

Transfer fried chicken to a wire rack set over a sheet pan or paper towels. Let rest 5 minutes before serving; resting finishes cooking and keeps crust crisp.

Place peeled and cubed potatoes in a pot and cover with cold water by about 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Drain potatoes well and return to the hot pot. Add 2 tbsp unsalted butter and 1/2 cup whole milk. Mash with a potato masher or ricer until smooth and creamy. Season with 3/4 tsp salt and 1/4 tsp black pepper, taste and adjust. Keep warm until plating.

In a small skillet over medium heat, melt 2 tbsp butter. Add 1/2 cup diced ham and sauté for 2–3 minutes until edges lightly browned to render flavor.

Sprinkle 2 tbsp flour over the ham and butter, stirring to combine and cook for 1–2 minutes to remove raw flour taste.

Slowly whisk in 1 cup chicken or ham stock until smooth. Add 1/2 cup milk while whisking and bring to a gentle simmer. Cook until the gravy thickens, 3–5 minutes, stirring frequently.

Season with 1/2 tsp freshly ground black pepper and up to 1/4 tsp salt if needed (taste first — ham can be salty). If gravy is too thick, thin with a tablespoon or two of water or stock. Keep warm until serving.

In a bowl combine 2 cups mixed salad greens, 1/2 cup halved cherry tomatoes, 1/4 cup thinly sliced cucumber, and 2 tbsp thinly sliced red onion.

Whisk together 1 tbsp olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Toss the dressing with the salad just before plating to keep greens crisp.