Fried Chicken Recipe

Brine/Marinade

Pat the half chicken dry with paper towels. In a bowl or resealable container combine buttermilk, crushed garlic and hot sauce. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight. This tenderizes and seasons the meat.

Prepare Dredge

In a shallow dish whisk together flour, cornstarch, smoked paprika, onion powder, garlic powder, dried thyme, black pepper and 1 tsp kosher salt. In a separate bowl whisk eggs with 1/4 cup milk to make an egg wash.

Dredge the Chicken

Remove chicken from buttermilk, letting excess drip off. First coat thoroughly in the seasoned flour, then dip into the egg wash, and return to the flour for a second coat. Press the flour onto the skin and crevices to build a crunchy crust. Set on a wire rack to rest 10 minutes while oil heats.

Heat Oil

In a deep skillet or Dutch oven pour vegetable oil to a depth of about 1.5–2 inches (enough to come halfway up the pieces). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, oil is ready.

Fry

Fry chicken pieces skin-side down first without overcrowding the pan. Maintain oil temperature around 325–350°F (160–175°C). Fry for 12–16 minutes, turning once, until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Thicker pieces may take longer; adjust heat to avoid over-browning. Transfer to a wire rack set over a baking sheet and rest 8–10 minutes before serving.

While chicken marinates or fries, cook bacon in a medium skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to paper towels to drain. Reserve 1 tablespoon of the rendered bacon fat for the succotash (optional) and crumble the remaining bacon when cool for garnish and to fold into the succotash if desired.

In a sauté pan over medium heat melt the butter with 1 tablespoon of the reserved bacon fat (or just butter if you prefer). Add the diced onion and red bell pepper and cook until softened and translucent, about 4–5 minutes.

Add the corn kernels and lima beans to the pan and cook stirring frequently until the corn is tender and beginning to color, about 5–6 minutes (if using frozen, cook a few minutes longer to release moisture).

Stir in the halved cherry tomatoes (if using), chopped parsley, thyme leaves, the crumbled bacon (reserve a little for garnish), lemon juice, salt and pepper. Cook 1–2 minutes to combine flavors. Taste and adjust seasoning. Keep warm until plating.

In a small saucepan melt 1 tablespoon butter over medium heat. Add the minced shallot and sauté until translucent and fragrant, about 2 minutes.

Add the apple cider and chicken stock and bring to a simmer. Add the thyme sprig and brown sugar. Reduce the liquid by about half over moderate heat until slightly syrupy, 10–12 minutes.

Remove the thyme sprig and whisk in remaining 1 tablespoon butter off heat to give the jus a glossy finish. Taste and add apple cider vinegar, salt and pepper to balance sweetness and seasoning. If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, return jus to a gentle simmer and whisk in slurry a little at a time until desired thickness is reached. Keep warm.

Place a generous spoonful of warm sweet corn succotash in the center of each plate. Set the rested fried half chicken on top or alongside the succotash. Spoon the warm cider jus around and lightly over the chicken (not so much that the crust gets soggy). Scatter reserved crumbled bacon and chopped parsley over the dish. Serve with lemon wedges on the side for squeezing over the chicken if desired.