Good Ol’ Boy Recipe

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lay bacon strips on the rack, sprinkle brown sugar evenly over each slice and a light dusting of black pepper.

Bake for 12–18 minutes until bacon is crisp and caramelized. Remove and let cool on the rack; once cool, break into bite-size pieces. Alternatively use store-bought candied bacon and roughly chop.

If using fresh corn, cut kernels from 1 ear. Heat a small skillet over medium-high heat, add 1 tsp olive oil. Add corn, season with 1/4 tsp salt and 1/4 tsp pepper, and cook, stirring occasionally, until kernels are charred in spots, about 5–7 minutes. Remove from heat and let cool slightly.

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, cover, remove from heat and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter.

Pound thighs lightly to even thickness if needed (about 1/2" thick). Season thighs with 1/2 tsp salt and 1/4 tsp black pepper. Place thighs in a bowl with 1 cup buttermilk and refrigerate at least 30 minutes (or up to 4 hours) to tenderize and marinate.

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. Remove thighs from buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing to form an even coating. For extra-crisp, double-dip: return to buttermilk briefly and dredge again.

In a deep skillet or heavy pot, heat about 1 cup vegetable oil over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry thighs 3–4 minutes per side until golden brown and crusty and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer to a rack or paper towel-lined plate to rest 5 minutes; slice into strips or leave whole depending on presentation.

Whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, and 2 tbsp sour cream until smooth. Stir in chives, parsley, minced garlic, dried dill, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If too thick, thin with up to 1–2 tbsp extra buttermilk. Chill until ready to use.

Prepare produce

Wash and dry romaine, then chop or tear into bite-size pieces. Halve cherry tomatoes. Grate or shred cheddar cheese. Slice pickled cherry peppers thinly.

In a large bowl, combine the chopped romaine (6 cups), halved cherry tomatoes (12), roasted corn (1 cup) and sliced pickled cherry peppers (2 tbsp). Toss gently to combine.

Arrange the salad on two plates (serves 2) or one large platter. Top each portion with quartered hard-boiled eggs (1 egg per serving), chopped candied bacon (2 slices worth per serving), and grated cheddar (about 1.5 oz per serving).

Place the fried chicken thigh whole or sliced on top of each salad. Drizzle ranch dressing over the salad (about 2–3 tbsp per serving) or serve on the side. Finish with a small sprinkle of cracked black pepper and an extra piece of candied bacon for garnish.

Serve immediately while chicken is still warm for best contrast of textures and flavors.