Target: 6 × 4 inches · landscape

Craggy Southern Fried Chicken Dinner

97 min · 4 servings

Ingredients

□ 3 lb bone-in chicken

□ 2 cups buttermilk

□ 2 tsp hot sauce

□ 1 tsp smoked paprika

□ 2 tsp kosher salt

□ 2 cups all-purpose flour

□ 1/2 cup cornstarch

□ 2 tsp baking powder

□ 1 tsp black pepper

□ 1/2 cup buttermilk (2 tbsp reserved marinade)

□ 2 qt neutral frying oil

□ 2 cups shredded green cabbage

□ 1 carrot

□ 2 tbsp sliced scallion

□ 1/3 cup mayonnaise

□ 1 tbsp apple cider vinegar

□ 1 tsp Dijon mustard

□ 1 tsp sugar

□ 1 1/2 cups all-purpose flour

□ 2 tsp baking powder

□ 1/2 tsp baking soda

□ 1/2 tsp kosher salt

□ 6 tbsp cold unsalted butter

□ 3/4 cup buttermilk

□ 2 tbsp honey

□ 1 tbsp melted butter

□ 4 ears corn

□ 2 tbsp butter

□ kosher salt

1. Marinate chicken in seasoned buttermilk for 30 minutes; dress and chill the tangy cabbage slaw.

2. Heat oven to 425 F, mix the biscuit dough, cut 8 squares, bake 14 minutes, and brush with honey butter.

3. Make a clumpy flour dredge, press in the chicken, and rest its coating for 10 minutes.

4. Heat oil to 350 F; fry chicken in batches at 325 to 350 F until it reaches 165 F, holding the first batch in a 200 F oven.

5. Simmer corn 5 minutes with butter, then rest chicken 5 minutes and serve everything hot.

Cook’s note: Buttermilk droplets rubbed into the dredge make the crisp, craggy ridges; keep batches spacious.