Fried Chicken Recipe

Brine/Marinate

In a large bowl or zip-top bag, combine buttermilk, 1 tsp kosher salt, 1 tsp black pepper and hot sauce if using. Submerge the chicken pieces, press out air, and refrigerate for at least 4 hours or overnight. This tenderizes and seasons the meat.

Prep dredge

About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature. In a shallow wide bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and 1/2 tsp freshly ground black pepper. Set up a rack over a sheet pan for drained pieces.

Dredge and rest

Working one piece at a time, shake off excess buttermilk, then press chicken into the seasoned flour to fully coat. Tap off excess and place on rack. For an extra-crisp double coating, dip coated piece briefly back into a small amount of buttermilk then recoat in flour. Let coated pieces rest 10–15 minutes to help the crust adhere.

Fry

Pour neutral oil into a heavy skillet or Dutch oven to a depth of about 1" (about 1–1.5 cups depending on vessel). Heat oil to 325–350°F (160–175°C). Use a thermometer to monitor temperature. Fry chicken in batches without crowding: cook bone-in pieces about 12–16 minutes per batch, turning occasionally, until crust is deep golden and internal temperature at thickest part reaches 165°F (74°C). If crust browns too quickly, lower heat to keep internal cooking steady. Drain cooked pieces on a wire rack set over a sheet pan. After all pieces are cooked, briefly rest 5 minutes, then melt 1 tbsp butter and brush over chicken for sheen and flavor.

Place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes. Drain thoroughly and return potatoes to the hot pot to dry for 1–2 minutes.

Warm milk, butter and cream together until butter melts (microwave or small saucepan). Using a potato ricer or masher, process potatoes until smooth. Pour warm dairy over potatoes and whip with a hand mixer or vigorous whisk to desired silkiness. Season with 1 tsp salt and 1/4 tsp white or black pepper, tasting and adjusting. Keep warm covered until serving.

Heat olive oil in a wide sauté pan over medium heat. Add diced onion and cook until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add chopped greens to the pan (it will look like a lot; they will wilt). Toss with onions and garlic to coat. Pour in chicken stock, add apple cider vinegar, red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Cover and simmer over medium-low heat until greens are tender, about 12–15 minutes, stirring once or twice. Remove lid and simmer 2–3 minutes more to reduce liquid if necessary. Taste and adjust seasoning.

In a small saucepan, combine kish mish (raisins), water and brown sugar. Bring to a gentle simmer over medium heat and cook until plump and liquid is syrupy, about 6–8 minutes. Stir in 1/2 tbsp butter and 1/2 tsp lemon juice, then remove from heat. Set aside to cool slightly.

Spoon a generous portion of whipped potatoes onto each plate. Arrange braised greens alongside or partially over the potatoes. Place 1–2 pieces of fried chicken on top or beside the potatoes. Spoon a few kish mish and some of their syrup over the greens and potatoes to introduce a sweet-tart contrast.

Finish with a light sprinkle of finishing salt and freshly ground black pepper over the chicken and potatoes. Scatter chopped parsley if using. Serve immediately while chicken is hot and crust is crisp.