Family Love Recipe

Brine / Marinade

In a large bowl or resealable bag, combine 3 cups buttermilk and 1 tablespoon hot sauce (optional). Submerge the 8 chicken pieces, cover, and refrigerate for at least 4 hours or overnight. This tenderizes and seasons the chicken.

Dry Mix

In a large shallow dish or rimmed baking sheet, whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne, and 1/2 tsp baking powder. Mix thoroughly so spices are evenly distributed.

Dredge

Remove a few pieces of chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to form a good coating. For an extra-crisp crust, double-dredge: after first coat, briefly return to buttermilk, then dredge again in flour. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat Oil

Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of about 1.5 inches (roughly 1–1.5 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Fry

Fry the chicken in batches so pieces aren't crowded. Lower pieces gently into hot oil and fry, turning occasionally, maintaining oil temperature near 325–350°F (medium to medium-high). Fry for 12–15 minutes for dark meat (thighs/drumsticks), or until internal temperature reaches 165°F (74°C) and juices run clear. Larger pieces may take longer. Adjust heat to avoid burning crust.

Drain and Season

Transfer fried chicken to a wire rack set over a baking sheet to drain and keep crisp. Immediately sprinkle with 1 tsp fine sea salt while still hot. Let rest 5 minutes before serving.

Boil Pasta

Bring a large pot of salted water to a rolling boil. Add 2 cups dry macaroni and cook until just al dente according to package directions (about 7–8 minutes). Drain and set aside.

Make Cheese Sauce (Mac & Cheese)

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook 1 minute to form a roux. Gradually whisk in 2 cups whole milk, bring to a gentle simmer, and cook until slightly thickened, about 3–4 minutes. Remove from heat, stir in 2 cups grated sharp cheddar until melted and smooth. Season with 1 tsp salt and 1/4 tsp black pepper. Fold sauce into drained pasta; stir in 1 cup frozen peas/corn if using. Keep warm until serving. This yields approximately a 16 oz serving portion.

Fries

Preheat oven and bake 1 lb frozen crinkle-cut fries according to package instructions until golden and crisp (usually 20–25 minutes at 425°F), flipping halfway. Alternatively, deep-fry according to package directions. Season with salt to taste. This provides the second 16 oz side.

Prepare Dough

Preheat oven to 425°F (220°C). In a medium bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt. Cut in 6 tbsp cold cubed butter with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces of butter.

Add Buttermilk and Shape

Stir in 3 tbsp cold buttermilk until just combined — dough should be shaggy but hold together. Turn dough onto a lightly floured surface, gently pat to about 3/4-inch thickness (do not overwork). Use a 2.5–3 inch biscuit cutter to cut 4 biscuits, reworking scraps once if necessary.

Bake and Finish

Place biscuits on a parchment-lined baking sheet so sides touch slightly for taller biscuits. Brush tops with 1 tbsp melted butter. Bake 12–15 minutes until golden brown. Remove and, if desired, brush again with a little melted butter and drizzle honey (optional) when serving.

Arrange 8 pieces of fried chicken on a large platter with the 2 x 16 oz sides: place 1 portion of mac & cheese (about 16 oz) in a serving bowl and the 1 portion of fries on a separate dish. Place 4 hot biscuits on the platter and a small bowl of 1 cup dill pickle slices on the side. Provide honey for biscuits if using. Serve immediately while chicken is hot and crisp.