Entree: United States – Mississippi, Southern United States – Southern Fried Chicken

Serving Size: 6

Approximate Time

Prep 35 min

Cook 30 min

Additional 25 min

Total 1 hr 30 min

Ingredients

- 4 lb (1.8 kg) bone-in chicken pieces (about 8–10 pieces; mix of thighs, drumsticks, and breasts), skin-on
- 2 cups (480 ml) buttermilk
- 2 tbsp (30 ml) Louisiana-style hot sauce (or other preferred hot sauce)
- 1 tbsp (15 g) kosher salt for marinade
- 1 tsp (5 g) black pepper for marinade
- 3 cups (360 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 2 tbsp (30 g) kosher salt for dredge
- 1 tsp (2 g) freshly ground black pepper for dredge
- 1 tbsp (8 g) smoked paprika
- 1 tsp (2 g) cayenne pepper (adjust to taste)
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 tsp (4 g) baking powder
- 6 cups (1.4 L) peanut oil or neutral frying oil (for deep frying)
- Vegetable oil spray or 2 tbsp (30 ml) oil (for pan/rack)
- 2 lb (900 g) russet potatoes, peeled and cut into 1–2 inch pieces
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk (or extra buttermilk), warmed
- 1 tsp (5 g) kosher salt for potatoes
- 1/2 tsp (2 g) black pepper for potatoes
- 1 lb (450 g) collard greens, stems removed, leaves roughly chopped
- 1 smoked ham hock (about 8 oz / 225 g), or 4 slices (about 115 g) bacon (see note)
- 1 small yellow onion, diced (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (60 ml) chicken stock or water
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (4 g) brown sugar (optional)
- Salt and pepper to taste for greens

Instructions

Short Description:
Classic Mississippi-style Southern fried chicken marinated in tangy buttermilk and hot sauce, dredged in a seasoned flour-cornstarch mix, and deep-fried to a crisp golden brown. Served with creamy buttermilk mashed potatoes and braised collard greens to make a complete main-course meal.

Regional Notes:
This Mississippi variation relies on a long buttermilk-and-hot-sauce marinade and a spiced flour crust for tender interior and pronounced, crackling exterior. The meal is completed with Southern staples—buttermilk mashed potatoes and collard greens cooked with a smoked ham hock—to reflect Mississippi home-cooked plate structure.

1. Marinate the chicken: In a large bowl or resealable bag combine buttermilk, hot sauce, 1 tbsp (15 g) kosher salt, and 1 tsp (5 g) black pepper. Add the chicken, pressing to submerge, cover, and refrigerate at least 8 hours or overnight.
2. Make the dredge: In a large shallow dish whisk together flour (3 cups / 360 g), cornstarch (1/4 cup / 30 g), 2 tbsp (30 g) kosher salt, 1 tsp (2 g) black pepper, smoked paprika, cayenne, garlic powder, onion powder, and baking powder until evenly combined.
3. Prepare sides while chicken marinates (day-of timing): Place potatoes in a large pot and cover with cold salted water; leave until ready to boil. Rinse collards well, remove stems, and roughly chop. Dice the onion and mince the garlic.
4. Start the potatoes: When ready to cook, bring the potatoes to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes.
5. Begin collards: In a medium Dutch oven or heavy pot set over medium heat, add the ham hock (or bacon) and render for 2–3 minutes; if using bacon, remove a little fat if excessive. Add diced onion and sauté until translucent, about 4 minutes. Add minced garlic and cook 30 seconds.
6. Braise collards: Add chopped collards, chicken stock (1/4 cup / 60 ml), apple cider vinegar, and brown sugar. Stir, cover partially, reduce heat to low, and simmer 20–25 minutes until tender; season with salt and pepper to taste. Keep warm.
7. Remove chicken from refrigerator 30 minutes before frying to approach room temperature; shake off excess buttermilk but do not rinse.
8. Dredge the chicken: Working in batches, remove a piece of chicken from the marinade, let excess drip, and press into the flour mixture to coat thoroughly. For extra-crispy crust, return coated piece briefly to the marinade (1–2 seconds) and dredge again in the flour for a double coating. Place on a wire rack and let rest 10–15 minutes to set the crust.
9. Heat oil: In a large heavy pot or deep fryer set over medium heat, heat peanut oil to 325–350°F (163–177°C). Use a thermometer to maintain temperature; oil that is too hot will burn the crust before the meat cooks.
10. Fry the chicken: Fry chicken in batches without overcrowding, skin-side down first, for 12–16 minutes per piece depending on size, turning once halfway through to brown evenly; maintain oil between 325–350°F (163–177°C). Fry until internal temperature at the thickest part reaches 165°F (74°C) and crust is deep golden brown.
11. Drain and rest: Transfer fried chicken to a wire rack set over a sheet pan (or paper towels if necessary) and let rest 8–10 minutes. This preserves crispness and finishes cooking.
12. Finish mashed potatoes: Drain cooked potatoes, return to pot, mash with butter (4 tbsp / 60 g) and warmed milk (1/2 cup / 120 ml) until smooth; season with 1 tsp (5 g) kosher salt and 1/2 tsp (2 g) black pepper, adjusting to taste.
13. Finish collards and final seasoning: Taste collards and adjust seasoning; if using a ham hock, remove it, shred any meat, and stir back into the greens.
14. Plate and serve: Arrange fried chicken on a platter with a bowl of buttermilk mashed potatoes and a serving bowl of braised collard greens. Offer hot sauce and pickles on the side if desired. Serve immediately.