Name: White Rabbits FRIED CHICKEN Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1 servings
Cuisine: Southern
Ingredients: 2 pieces bone-in chicken pieces (mixed drumstick + thigh or breast); 1 cups buttermilk; 1 tbs hot sauce; 1.5 cups all-purpose flour; 2 tsp cornstarch; 1.5 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp cayenne pepper; 2 units eggs; 0.25 cups whole milk; 1 cups vegetable oil (for frying); 2 cups green cabbage, shredded; 0.5 cups red cabbage, shredded; 0.5 cups carrot, julienned or grated; 0.5 cups mayonnaise; 1 tbs apple cider vinegar; 1 tsp granulated sugar; 0.5 tsp Dijon mustard; 0.25 tsp celery seed; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups russet potatoes, cut into shoestring fries; 2 tbs vegetable oil (for frying or air-frying); 0.5 tsp salt; 0.25 tsp black pepper; 1 cups all-purpose flour; 1 tsp baking powder

Method

For the fried chicken

Brine/marinade

Pat chicken pieces dry with paper towels. In a bowl combine 1 cup buttermilk and 1 tablespoon hot sauce. Add the chicken pieces and massage to coat. Cover and refrigerate for at least 1 hour (or up to overnight) to tenderize and flavor.

Prepare dredge

Whisk together 1.5 cups all-purpose flour, 2 teaspoons cornstarch, 1.5 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon cayenne in a shallow dish large enough for each piece of chicken.

Egg wash

In a separate shallow bowl beat 2 eggs with 1/4 cup whole milk until smooth. This will help the flour adhere and create a crunchy crust.

Dredge and rest

Remove one piece of chicken from the buttermilk, allowing excess to drip off. Dip first into the flour mixture, then into the egg wash, then back into the flour for a double-coated crust. Press flour onto the surface to build an even crust. Place on a wire rack and let rest 10–15 minutes to set the coating.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) so oil is about 1/2 to 3/4 inch deep. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour; it should sizzle steadily.

Fry

Carefully add chicken pieces skin-side down and reduce heat to maintain 325–350°F. Fry 8–12 minutes per side depending on piece size, turning once, until crust is deep golden brown and internal temperature reaches 165°F (74°C) at the thickest part (avoid touching bone). Do not overcrowd the pan; fry in batches if needed.

Drain and rest

Transfer cooked chicken to a wire rack set over a sheet pan to drain and keep crisp. Let rest 5 minutes before serving so juices redistribute.

For the house coleslaw (southern style)

In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon celery seed, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth.

Add 2 cups shredded green cabbage, 1/2 cup shredded red cabbage, and 1/2 cup grated carrot to the dressing. Toss thoroughly to coat. Taste and adjust seasoning with more salt, sugar, or vinegar as needed. Chill at least 30 minutes to meld flavors before serving.

For the frites

If using fresh potatoes, rinse cut fries under cold water until water runs clear to remove surface starch. Pat completely dry with a kitchen towel or paper towels.

Toss 2 cups cut potatoes with 2 tablespoons vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

For frying: heat oil in a deep skillet or pot to 350°F (175°C). Fry in small batches 3–4 minutes until golden and crisp. Drain on paper towels and season immediately with a pinch more salt. For oven/air-fryer: spread fries in a single layer on a baking sheet or in the air-fryer basket and roast at 425°F (220°C) for 18–22 minutes, turning halfway, until crisp and golden.

For the southern-style biscuit

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

In a bowl combine 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Cut in 2 tablespoons very cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized bits.

Make a well in the center and pour in 1/2 cup buttermilk. Stir gently until a shaggy dough forms. Do not overmix.

Turn dough onto a lightly floured surface, pat to about 1-inch thickness, and fold once to create layers. Pat again to 1-inch thick and use a 2.5-inch round cutter to cut a biscuit. Place on prepared sheet so edges just touch for taller biscuits.

Brush the top lightly with a little extra buttermilk or melted butter if desired. Bake 12–15 minutes until golden brown. Serve warm.

For the gravy (optional)

In a small saucepan melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook 1–2 minutes until it just starts to brown lightly to remove raw flour taste.

Slowly whisk in 1 cup chicken stock until smooth. Bring to a simmer and cook, whisking, until thickened, about 3–5 minutes. Stir in 1/4 cup heavy cream and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Adjust consistency with more stock if too thick. Keep warm until ready to serve.

To assemble (plate for service)

Place the two fried chicken pieces on the plate. Add a generous portion of frites beside them and a scoop of house coleslaw. Add a warm southern-style biscuit on the side. If using, spoon gravy into a small ramekin or lightly drizzle over the biscuit or chicken. Serve immediately while hot and crispy.

Fried Chicken Recipe