Fried Chicken Recipe

Marinate

Pat the chicken pieces dry with paper towels. In a large bowl combine buttermilk and hot sauce. Season chicken lightly with 1 tsp kosher salt and 0.5 tsp black pepper, then submerge in buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for best flavor.

Dredge

In a large shallow dish whisk together 2 cups flour, cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 0.5 tsp cayenne, 1 tsp kosher salt and 1 tsp black pepper. Remove chicken from buttermilk, letting excess drip off, then coat each piece thoroughly in the flour mixture, pressing to adhere. Place coated pieces on a rack and let rest 10–15 minutes to set the crust.

Fry

Heat vegetable oil in a heavy skillet to 325–350°F (use a thermometer). Add chicken pieces skin-side down, do not crowd—work in batches if needed. Fry, turning occasionally, until deep golden brown and an internal temperature of 165°F is reached (about 12–18 minutes depending on piece size). Transfer to a wire rack set over a sheet tray to drain and keep warm in a 200°F oven while finishing remaining chicken.

Combine diced avocados, finely diced white onion, chopped cilantro, minced jalapeño, lime juice, olive oil, 0.5 tsp kosher salt and 0.25 tsp black pepper in a bowl. Gently toss to combine, taste and adjust seasoning. Keep chilled until ready to serve; make just before plating to prevent browning.

Make dough

Preheat oven to 425°F. In a large bowl whisk together 2.5 cups flour, baking powder and 1 tsp kosher salt. Using a box grater or two knives, cut cold cubed butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter. Make a well and pour in cold milk; gently fold with a fork until dough just comes together—do not overwork.

Shape & bake

Turn dough onto a lightly floured surface, pat to about 3/4" thick. Fold once and pat again to create layers, then use a 2.5" biscuit cutter to cut rounds (do not twist cutter). Place biscuits on a parchment-lined sheet close together for higher rise. Brush tops with melted butter. Bake 12–15 minutes until golden brown. Brush again with melted butter after baking. Keep warm.

Brown neck bones

Heat 1 tablespoon vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Season neck bones lightly with 1/2 tsp salt and 1/4 tsp pepper. Add bones and brown on all sides, about 6–8 minutes. Remove bones and set aside.

Sauté aromatics

Reduce heat to medium, add sliced yellow onion and cook until softened and starting to brown, about 6 minutes. Add smashed chopped garlic and cook 30 seconds until fragrant.

Make roux & simmer

Sprinkle 3 tablespoons flour over the onions and cook, stirring, 2 minutes to remove raw flour taste. Slowly whisk in 3 cups chicken stock, scraping browned bits from the bottom. Return neck bones to the pot along with thyme and bay leaf. Bring to a simmer, reduce heat to low, cover partially and simmer gently 45–60 minutes until meat is tender and gravy has reduced and thickened. Remove bones and bay leaf. Taste and season with remaining 1 tsp salt and 1/2 tsp pepper. If gravy is too thin, simmer uncovered to reduce; if too thick, thin with a splash of stock.

Finish

Optional: remove meat from bones, shred and stir back into gravy for extra richness. Strain gravy through a sieve into a saucepan for a smooth sauce if desired. Keep warm until plating.

Slice biscuits in half. Place 1–2 pieces of fried chicken on bottom half of each biscuit. Spoon warm neck bone gravy over chicken (or serve gravy on the side). Top with a generous spoonful of avocado salsa, a few thin slices of white onion and a sprinkle of chopped cilantro. Finish with a pinch (about 1/8–1/4 tsp) of kosher salt and a squeeze of lime wedge. Serve immediately.