Entree: United States – Great Plains United States (Kansas) – Fried Chicken

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 40 min

Additional 20 min

Total 2 hrs

Ingredients

- 8 bone-in chicken pieces (mix of thighs and drumsticks), approx. 3.5-4 lb (1.6-1.8 kg) total
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- 2 tsp (10 g) kosher salt, for marinade
- 2 cups (250 g) all-purpose flour
- 1 tbsp (8 g) smoked paprika
- 2 tsp (6 g) garlic powder
- 2 tsp (6 g) onion powder
- 2 tsp (8 g) kosher salt, for flour
- 2 tsp (4 g) freshly ground black pepper
- 1 tsp (2 g) cayenne pepper (adjust to taste)
- 1 tsp (1 g) dried thyme, crushed
- 1/2 tsp (2 g) celery seed, crushed (optional)
- 2 large eggs
- 1/4 cup (60 ml) milk
- Vegetable oil or peanut oil for frying, about 4 cups (960 ml) (enough for 2–3 inches / 5–7 cm depth)
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (180 ml) whole milk, warmed (more as needed)
- Salt and black pepper to taste for mashed potatoes
- 4 cups (about 300 g) shredded green cabbage (packed)
- 1 cup (about 110 g) shredded carrot
- 1/2 small red onion, thinly sliced
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1 tsp (2 g) celery seed (optional)
- Salt and black pepper to taste for slaw

Instructions

Short Description:
Crispy, golden-brown Kansas-style fried chicken marinated in tangy buttermilk, coated in a seasoned flour blend, and served with mashed potatoes and a bright vinegar coleslaw to make a complete main-course meal.

Regional Notes:
Kansas-style fried chicken is distinguished by a well-seasoned flour coating and a buttermilk soak that produces a deeply flavored, extra-crispy crust without overpowering heat. This Great Plains preparation emphasizes a balanced spice blend rather than very spicy heat and pairs traditionally with simple potato and cabbage sides to make a hearty entree.

1. Combine the buttermilk, 2 tsp kosher salt, and hot sauce (if using) in a large bowl. Add the chicken pieces, turn to coat, cover, and refrigerate at least 4 hours or overnight.
2. In a large shallow dish or bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, 2 tsp kosher salt, black pepper, cayenne, dried thyme, and crushed celery seed (if using).
3. In a separate bowl, beat the eggs with 1/4 cup (60 ml) milk to make an egg wash.
4. Remove the chicken from the refrigerator. Working one piece at a time, let excess buttermilk drip off, dredge the chicken in the seasoned flour, then dip briefly in the egg wash, and dredge again in the flour for a double-coated crust. Place coated pieces on a rack and let rest 15–20 minutes to set the crust.
5. While the chicken rests, prepare mashed potatoes: place potato chunks in a pot, cover with cold water by 1 inch (2.5 cm), add a pinch of salt, bring to a boil, and simmer until fork-tender, about 15–20 minutes. Drain well, return to the pot, add butter and warmed milk, mash to desired texture, and season with salt and pepper. Keep warm.
6. Make the coleslaw: in a bowl combine mayonnaise, apple cider vinegar, sugar, celery seed (if using), and a pinch of salt and pepper. Toss the shredded cabbage, carrot, and sliced red onion with the dressing; refrigerate until ready to serve to let flavors meld.
7. Heat 2–3 inches (5–7 cm) of oil in a deep heavy skillet or Dutch oven over medium heat. Heat oil to 325°F (163°C). Use a thermometer to maintain a steady frying temperature.
8. Fry the chicken in batches so pieces are not crowded. Carefully lower chicken into the oil and cook until the coating is golden and the internal temperature reaches 165°F (74°C) at the thickest part, about 12–16 minutes per batch depending on piece size. Maintain oil between 300–350°F (149–177°C), adjusting heat as needed; lower temp for larger pieces, slightly higher briefly to finish and crisp.
9. As pieces finish, transfer to a rack set over a sheet pan to drain and rest for 5 minutes. If any pieces need extra crisping, return to oil at 350°F (177°C) for 1–2 minutes.
10. Arrange fried chicken with a generous scoop of mashed potatoes and a portion of coleslaw on each plate. Serve hot.