Entree: United States – Missouri, Midwestern United States – Missouri-Style Fried Chicken

Serving Size: 6

Approximate Time

Prep 40 min

Cook 35 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 8 bone-in mixed chicken pieces (breasts, thighs, drumsticks, wings), approx. 3.5 lb (1.6 kg) usable weight
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 g) kosher salt, for marinade
- 1 tsp (5 ml) hot sauce (optional)
- 2 large eggs (about 100 g)
- 1/4 cup (60 ml) whole milk
- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tbsp (15 g) kosher salt, for flour mix
- 2 tsp (10 ml) smoked paprika
- 1 tbsp (8 g) garlic powder
- 1 tbsp (8 g) onion powder
- 2 tsp (10 ml) ground black pepper
- 1 tsp (5 ml) cayenne pepper (adjust to taste)
- 1 tsp (2 g) dried thyme
- 1 tsp (1 g) dried sage
- 1 tsp (2 g) dried oregano
- 1 tsp (5 g) baking powder
- 6 cups (1.4 L) peanut oil or neutral vegetable oil, for deep frying (enough to submerge pieces)
- 2 tbsp (30 g) unsalted butter, melted (for finishing)
- 2 tbsp (8 g) chopped fresh parsley (for garnish)

Mashed potatoes (starch component)
- 2 lb (900 g) russet potatoes, peeled and cut into 1-2 inch pieces
- 4 tbsp (56 g) unsalted butter
- 3/4 cup (180 ml) hot whole milk
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1.25 g) ground black pepper

Vinegar slaw (vegetable component)
- 4 cups (340 g) shredded green cabbage (about 1/2 medium head)
- 1 cup (110 g) shredded carrots
- 1/3 cup (80 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) ground black pepper

Instructions

Short Description:
Crispy, herb- and spice-seasoned bone-in chicken marinated in buttermilk and deep-fried until juicy inside and crackling outside, served with creamy mashed potatoes and a bright vinegar slaw for a complete Midwestern main course.

Regional Notes:
This Missouri-style version emphasizes a balanced spice-and-herb flour blend (paprika, garlic, onion, thyme, sage) and a buttermilk soak for tender, juicy meat, reflecting Midwestern/Southern crossover influences in Missouri. The double-dredge for a deeply textured crust and serving with mashed potatoes and vinegar slaw keeps it a hearty entree typical of home kitchens and diners in the state.

1. Pat chicken pieces dry with paper towels. In a large bowl or resealable bag, combine buttermilk, 1 tbsp kosher salt, and hot sauce (if using). Submerge chicken, cover, and refrigerate at least 4 hours or up to overnight.
2. While chicken marinates, prepare mashed potatoes: place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook until fork-tender, 15–20 minutes. Drain well.
3. Mash drained potatoes with butter and hot milk until smooth. Season with 1/2 tsp salt and 1/4 tsp pepper; hold warm.
4. Make the vinegar slaw: in a large bowl whisk apple cider vinegar, oil, sugar, 1 tsp salt, and 1/2 tsp pepper. Add shredded cabbage and carrots, toss to combine, and let sit at least 10 minutes to mellow; refrigerate until serving.
5. Set up the dredging station: in a shallow bowl whisk eggs and 1/4 cup milk. In a wide rimmed dish combine flour, cornstarch, 1 tbsp salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne, thyme, sage, oregano, and baking powder; whisk to blend.
6. Remove chicken from buttermilk, letting excess drip off. One piece at a time, dredge chicken in the seasoned flour, then dip into the egg wash, then return to the flour for a second coat, pressing flour into the skin to build a thick, even crust. Place coated pieces on a wire rack and let rest 15–20 minutes to set the coating.
7. Meanwhile, in a deep heavy pot or Dutch oven, add oil to a depth that will cover chicken pieces (about 3–4 inches). Heat oil over medium until thermometer registers 325°F (163°C). Maintain oil between 325–350°F (163–177°C) during frying.
8. Fry chicken in batches without crowding (2–3 pieces per batch depending on pot size). Fry until crust is deep golden and internal temperature reaches 165°F (74°C) when tested at the thickest part, about 12–18 minutes per piece depending on size. Turn pieces once or twice for even browning; adjust heat as needed.
9. Transfer fried chicken to a wire rack set over a baking sheet to drain and keep crisp. Lightly brush with melted butter and sprinkle with chopped parsley and a pinch of flaky salt if desired. Let rest 5 minutes before serving.
10. Reheat mashed potatoes briefly if needed. Plate 1–2 pieces of chicken per person with a generous scoop of mashed potatoes and a portion of vinegar slaw. Serve hot.