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Fried Chicken Plate Recipe

American · Main course · 55 min total

Crispy, juicy fried chicken served with classic sides like mashed potatoes, coleslaw, and a buttermilk biscuit for a comforting Southern-style meal.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Vegetable oil for frying
• 4 cups prepared mashed potatoes
• 2 cups prepared coleslaw
• 4 buttermilk biscuits

Instructions

1. Place chicken pieces in a large bowl, pour buttermilk over, cover, and refrigerate for at least 2 hours or overnight.
2. In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in seasoned flour, pressing to adhere. Place on a wire rack for 15 minutes.
4. Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry chicken in batches without crowding, turning occasionally, until golden brown and cooked through (internal temp 165°F), about 12-15 minutes for thighs, 10-12 for drumsticks. Drain on paper towels.
5. Serve each plate with a piece of thigh and drumstick, a scoop of mashed potatoes, a portion of coleslaw, and a warm biscuit.

Tips

• For extra crunch, double-dredge the chicken: dip back into buttermilk then flour before frying.
• Keep fried chicken warm in a 200°F oven while frying remaining batches.
• Leftover fried chicken can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes.

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