Riverside Fried Chicken Recipe

In a large bowl or container, whisk together 4 cups buttermilk, 2 cups cold water, 3 tbs kosher salt, 1 tbs sugar and 1 tbs hot sauce (if using) until salt dissolves.

Add 2 tbs fresh thyme leaves, 2 tbs chopped sage, 1 tbs chopped rosemary, 6 crushed garlic cloves, 1 tsp cracked black pepper and 2 bay leaves to the buttermilk mixture and stir to combine.

Trim excess fat from each half chicken and pat pieces dry with paper towels. Submerge chicken pieces in the buttermilk herb brine, cover, and refrigerate for 8–16 hours (overnight recommended) to tenderize and infuse flavor.

While chicken is brining (or at least 2 hours before serving), prepare quick pickles. Slice cucumbers into thin coins or spears and pack into a clean jar.

In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tbs kosher salt, 1 tsp sugar, 1 tsp mustard seeds, 1 tsp peppercorns and 0.25 tsp red pepper flakes. Bring to a simmer until salt dissolves, then remove from heat.

Add 4 sprigs fresh dill and 2 smashed garlic cloves to the jar with cucumbers. Pour hot brine over cucumbers, let cool to room temperature, then refrigerate at least 1 hour (preferably 4) before serving. Keeps refrigerated up to 2 weeks.

When ready to fry, remove chicken from brine and let excess drip off. Pat pieces dry with paper towels—some moisture should remain to help the breading adhere.

In a shallow dish whisk 1 cup buttermilk with 2 eggs until smooth to make the wet dredge.

In a second large bowl or shallow pan combine 3 cups all-purpose flour, 1 cup cornstarch, 2 tsp salt, 2 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1 tsp dried thyme. Mix thoroughly.

Working in batches, dip each chicken piece into the buttermilk-egg mixture, letting excess drip, then press firmly into the flour mixture until well coated. For an extra-crispy double crust, return coated piece to the wet dredge briefly and re-coat in the flour mixture. Place breaded pieces on a wire rack to rest 10–15 minutes; this helps the crust set.

Pour neutral oil into a large heavy skillet or Dutch oven to a depth of about 1 inch (about 1–1.5 cups depending on pan). Heat over medium-high until oil reaches 325–335°F (use a thermometer).

Carefully add breaded chicken pieces skin-side down, leaving space between pieces. Fry in batches to avoid overcrowding. Maintain oil temperature 300–330°F; adjust heat as needed. Fry for 12–18 minutes per piece depending on size, turning once halfway, until crust is deep golden brown and internal temperature reaches 165°F in the thickest part.

During the last 90 seconds of frying, add 12 sage leaves and 2 tbs unsalted butter to the oil (or use a separate smaller pan if preferred) and fry the leaves until crisp and the butter foams and browns slightly; spoon hot butter over the chicken once removed for extra flavor.

Transfer fried chicken to a wire rack set over a sheet pan to drain and rest 5–8 minutes. Sprinkle with finishing salt.

Reserve about 4 tbs of the flavorful pan drippings and any browned bits for the sage gravy. If you used separate oil and butter pans, collect browned butter and crispy bits to combine with drippings.

In a medium saucepan over medium heat, add 2 tbs unsalted butter and 4 tbs reserved pan drippings. When butter is melted and bubbling, whisk in 3 tbs all-purpose flour and cook 1–2 minutes, stirring constantly, until the roux is golden and smells toasty but not burnt.

Slowly whisk in 2 cups chicken stock, making sure to smooth any lumps. Bring to a gentle simmer and cook 4–6 minutes until slightly thickened.

Whisk in 0.25 cup heavy cream (optional) and 2 tbs finely chopped fresh sage. Simmer 1–2 more minutes, season with 1 tsp salt and 0.5 tsp black pepper to taste. If gravy is too thick, thin with a tablespoon or two of stock or water.

Strain gravy through a fine mesh sieve into a warm jug if you prefer a silky texture, return to pan and keep warm until serving.

Arrange fried chicken pieces on a platter or individual plates. Spoon warm sage gravy alongside or over the chicken as desired. Garnish with the fried sage leaves and serve with homemade dill pickles on the side.

Serve immediately so the crust remains crisp.