Ohio-raised Fried Chicken Recipe

Marinate

Pat chicken pieces dry with paper towels. In a bowl, whisk together buttermilk, egg, and hot sauce (if using). Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 1 hour or up to 4 hours. This tenderizes and seasons the meat.

Prep Breading

About 30 minutes before frying, remove the chicken from the fridge to come closer to room temperature. In a shallow dish, whisk together flour, cornstarch, 2 tsp salt, 1 tsp pepper, paprika, garlic powder, and onion powder. Set a wire rack over a baking sheet to hold breaded pieces.

Bread the Chicken

Working one piece at a time, lift a chicken piece from the buttermilk letting excess drip off, then press firmly into the flour mixture to coat all sides. Shake off excess and place on the rack. Repeat with remaining pieces. For an extra-crispy crust, double-dip: return the floured piece briefly into remaining buttermilk and then re-coat in flour.

Heat Oil

In a heavy 3–4 quart skillet (cast iron preferred) add vegetable oil to a depth of about 1/2 inch (about 1 to 1.5 cups). Heat over medium until oil temperature reaches 340–350°F (170–175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles steadily without burning.

Fry (First Side)

Carefully add chicken pieces skin side down to the hot oil without crowding the pan (work in batches if needed). Fry on the first side for 8–10 minutes over medium heat until golden brown. Adjust heat to maintain a steady sizzle — too hot will brown the outside before the inside cooks.

Fry (Finish Cooking)

Turn the pieces and fry the second side 6–10 minutes until the crust is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If pieces are browning too quickly before reaching temperature, lower the heat and cook a bit longer. Total fry time typically 14–20 minutes depending on piece size.

Rest

Transfer fried chicken to a rack set over a baking sheet and let rest 5 minutes to allow juices to redistribute and crust crisp to finish. Lightly season with a pinch of extra salt if desired.

Cook Potatoes

Place the cubed potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and Steam Dry

Drain the potatoes in a colander and return them to the hot pot off the heat for 1 minute to steam-dry any excess moisture. This helps keep the mash fluffy.

Mash and Season

Add butter and mash the potatoes with a potato masher or ricer. Gradually add warm milk while mashing until you reach a smooth, kid-friendly consistency (about 1/2 cup milk). Season with 1/2 tsp salt and 1/8 tsp pepper. Taste and adjust seasoning as needed.

Finish

Transfer mashed potatoes to a bowl and, if using, sprinkle chopped chives on top. Keep warm until serving.

Plate one fried leg and one fried thigh (or adjust to preferred children’s portion) with about 1/2 cup mashed potatoes per child. Add a small ramekin or dollop of ketchup or mild dipping sauce on the side.

Serve warm. Leftover chicken can be kept in the refrigerator up to 2 days; reheat in a 375°F (190°C) oven for 10–12 minutes to re-crisp the crust. Mashed potatoes can be reheated gently with a splash of milk.