5 Pc Fried Chicken Dinner Recipe

Brine / Marinade

Pat chicken pieces dry with paper towels. In a large bowl or zip-top bag combine buttermilk and hot sauce. Add chicken pieces, pressing to submerge. Cover and refrigerate for at least 2 hours and up to overnight. This tenderizes and flavors the meat.

Prep dredge

In a shallow dish or rimmed baking sheet whisk together flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne (if using), and baking powder until evenly combined.

Egg wash (optional for extra adhesion)

In a separate bowl beat the eggs. Remove chicken from buttermilk, letting excess drip back into the bowl. One at a time, dip pieces into beaten eggs, then press into the flour mixture, coating thoroughly. For a thicker crust double-dip: after first flour coat, dip briefly back into buttermilk or egg and re-coat in flour.

Heat oil

In a large heavy skillet or Dutch oven, pour enough oil to come about 1 to 1 1/2 inches up the side (about 1.5 cups for a 10-inch skillet). Heat oil over medium-high heat to 325–350°F (160–175°C). If you don't have a thermometer, oil is ready when a small pinch of flour sizzles vigorously but doesn't burn immediately.

Fry chicken

Working in batches (do not overcrowd), carefully add chicken pieces skin-side down into hot oil. Maintain oil temperature between 300–350°F by adjusting heat. Fry bone-in pieces about 12–18 minutes depending on size, turning occasionally to brown evenly; breasts may take longer. Use an instant-read thermometer: internal temperature should reach 165°F (74°C) at the thickest part. Transfer cooked pieces to a wire rack set over a baking sheet and tent loosely with foil; let rest 5 minutes. Reserve 2 tablespoons of pan oil/drippings for gravy (carefully pour or spoon into a small heatproof bowl).

Crisp finish (optional)

If crust is getting too dark before chicken cooks through, finish in a 350°F (175°C) oven for 10–15 minutes on the rack until internal temperature is reached and crust is crisp.

Cook potatoes

Place prepared potato cubes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash potatoes

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Add butter, warmed milk, salt, and pepper. Mash with a potato masher (or ricer for very smooth potatoes) until creamy and smooth. Taste and adjust seasoning. Keep warm.

Make gravy

In a small saucepan over medium heat add the reserved 2 tablespoons of pan drippings or 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking constantly, 1–2 minutes until the roux is lightly golden. Gradually whisk in 1 cup chicken stock, bringing to a simmer. Cook until thickened, about 2–4 minutes. Season with salt and pepper to taste. If too thick, thin with a splash more stock or water. Keep warm until serving.

Divide mashed potatoes among plates. Place 1–2 pieces of fried chicken per plate (total 5 pieces served family-style or as specified). Spoon gravy over the potatoes or serve on the side. Garnish with chopped parsley and lemon wedges. Serve hot.