Name: The Boathouse St. Augustines FRIED CHICKEN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces skin-on, boneless chicken breasts; 1 cups buttermilk; 1 tsp fine salt; 0.5 tsp black pepper; 1.5 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 1 cups vegetable oil (for frying); 2 tbs neutral oil (for shallow frying, optional topping); 2 pieces large eggs; 1 tbs butter or oil; 0.25 tsp fine salt; 0.1 tsp black pepper; 4 slices thick-cut bacon; 0.75 cups honey; 2 tbs orange juice; 1 tbs lemon juice; 1 tsp finely grated ginger; 0.25 tsp red pepper flakes; 0.125 tsp salt; 1 tbs fresh parsley (chopped); 2 pieces lemon wedges

Method

Fried Chicken

Prepare chicken

If breasts are thick, butterfly or slice each into two even cutlets about 1/2-inch thick. Pat dry with paper towels.

Brine/marinate

In a bowl, combine buttermilk, 1 tsp salt, and 1/2 tsp black pepper. Submerge chicken pieces in the buttermilk, cover, and refrigerate for at least 1 hour (up to 4 hours). This tenderizes and seasons the meat.

Make dredge

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and a pinch of the remaining salt and pepper. Mix well to break up lumps.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere a good crust. Shake off excess and set on a rack for 5–10 minutes to let the coating adhere.

Heat oil

Pour vegetable oil into a heavy skillet or cast-iron pan to reach about 1/4-inch depth (about 1 cup). Heat over medium-high to reach 350°F (175°C) or until a pinch of flour sizzles immediately.

Fry chicken

Add chicken pieces to the pan without overcrowding (work in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Reduce heat slightly if crust browns too quickly. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining pieces.

Optional extra crisp

If you want an extra crisp crust, very briefly shallow-fry each cooked piece in 1–2 tablespoons neutral oil heated until shimmering, about 30–45 seconds per side, then return to the rack.

Bacon

Place thick bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer to paper towels to drain. Keep warm in the oven with the chicken if desired.

Fried Egg

Heat a nonstick skillet over medium-low and add 1 tablespoon butter or oil. Crack eggs into the pan. For sunny-side-up, cook gently until whites are set but yolks still runny, about 2–3 minutes; cover the pan for 30–45 seconds if needed. Season with 1/4 tsp salt and a pinch of pepper. For over-easy, cook 1–2 minutes then flip and cook 15–30 seconds more.

Honey Compote (for dipping)

In a small saucepan, combine honey, orange juice, lemon juice, grated ginger, red pepper flakes, and 1/8 tsp salt. Warm gently over low heat, stirring, until combined and slightly thickened, about 4–6 minutes. Do not boil vigorously — you want a glossy, pourable compote. Taste and adjust acidity or heat as needed. Keep warm or room temperature for serving.

Finishing & Serving

To assemble: place a fried chicken breast on a plate, top with two slices of crisp bacon, and place a fried egg on top. Spoon a small ramekin of honey compote on the side for dipping. Garnish with chopped parsley and serve with lemon wedges for squeezing.

Servings: Divide the two breasts between 2 plates for 2 servings. Each serving includes 1 chicken breast (or cutlet), 2 slices bacon, and 1 fried egg.

Fried Chicken Recipe