Chicken & Rib Combo Recipe

Brine

Combine 2 cups buttermilk, 1 tablespoon salt, and 1 teaspoon granulated sugar in a large bowl. Stir until salt and sugar dissolve. Add the 6 chicken pieces, submerge, cover, and refrigerate for 4 to 8 hours (or overnight). This tenderizes the chicken and seasons it through.

Prep dredge

When ready to cook, preheat oven to 425°F (220°C). In a shallow dish whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp sweet paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper and 1/4 tsp cayenne. In another bowl beat 2 eggs until smooth.

Dredge and arrange

Remove chicken from buttermilk, letting excess drip off. First dip each piece in beaten eggs, then press thoroughly into the seasoned flour mixture so a good coating adheres. Shake off excess and place on a wire rack set over a baking sheet. Repeat for all pieces.

Bake until crisp

Brush or lightly drizzle the coated chicken with the 3 tablespoons neutral oil to encourage browning. Arrange oven racks so chicken will be in the middle. Bake at 425°F (220°C) for 25 minutes, then rotate the pan and bake an additional 10–15 minutes until internal temperature reaches 165°F (74°C) and coating is deep golden brown and crisp. If using a convection oven, check at 30 minutes.

Rest

Remove chicken from oven and let rest 5 minutes on the rack so juices redistribute and coating firms.

Prep ribs

Preheat oven to 300°F (150°C). If ribs still have membrane on the bone side, slide a knife under the membrane and pull it off for more tender results. Pat ribs dry with paper towel.

Make dry rub

In a small bowl combine 2 tablespoons brown sugar, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon chili or smoked chipotle powder. Rub this mixture evenly over both sides of the ribs.

Braise

Place ribs bone-side down on a large sheet of foil or in a shallow baking dish. Add 1 cup water and 1/4 cup apple cider vinegar to the bottom of the pan (not over the ribs) to create steam and keep them moist. Tightly tent with foil and bake at 300°F (150°C) for 2 to 2 1/2 hours, until ribs are tender and a toothpick slides into the meat with little resistance.

Finish with sauce

Increase oven to 425°F (220°C). Carefully remove ribs from foil, place on a baking sheet bone-side down, and brush both sides with 1/2 cup barbecue sauce. Return to oven and bake 10–12 minutes until sauce is sticky and caramelized. Optionally broil for 1–2 minutes, watching closely to avoid burning, to get extra char.

Rest ribs

Let ribs rest 5–10 minutes before slicing between bones.

Arrange rested chicken pieces and sliced ribs on a large platter. Sprinkle chopped parsley (2 tablespoons) over the chicken and ribs and serve with lemon wedges. Offer pickles or 2 cups coleslaw on the side. Serve immediately while hot.