Entree: United States – Midwestern United States (Indiana) – Indiana Fried Chicken

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 40 min

Total 1 hr 40 min

Ingredients

- 8 bone-in chicken pieces (mix of thighs and drumsticks or breasts and thighs), approx. 3.5–4 oz (100–115 g) each, total ≈ 2 lb (900 g)
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 1 tbsp (15 ml) hot sauce (optional)
- 1 tsp (6 g) kosher salt (for marinade)
- 2 cups (240 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 2 tsp (4 g) smoked paprika
- 1 tsp (2 g) cayenne pepper (adjust to taste)
- 2 tsp (6 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 tsp (6 g) celery salt
- 1 tsp (2 g) mustard powder
- 1 tsp (2 g) black pepper
- 1 tsp (1 g) dried thyme
- 4 cups (960 ml) vegetable oil or peanut oil for frying (enough for 2–3 inches of oil depth)
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 1/2 cup (115 g) unsalted butter, divided
- 3/4 cup (180 ml) whole milk, warmed (plus extra if needed)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 g) unsalted butter or reserved frying fat for gravy
- 2 tbsp (16 g) all-purpose flour (for gravy roux)
- 2 cups (480 ml) low-sodium chicken stock
- 1 lb (450 g) fresh green beans, trimmed
- 1 tbsp (15 ml) butter (for green beans)
- 1 clove garlic, minced
- Chopped fresh parsley (optional, for garnish)

Instructions

Short Description:
Crispy, double-dredged bone-in fried chicken seasoned with a Midwestern spice blend, served with creamy mashed potatoes, pan gravy, and buttered green beans for a complete one-plate Indiana meal.

Regional Notes:
This Indiana variation uses a distinctive regional spice mix (including celery salt and a touch of mustard powder) and a buttermilk soak for tender meat, then double-dredges for a crisp crust. It is commonly served with mashed potatoes and a simple pan gravy, a Midwestern staple accompaniment that makes the dish a full main-course meal.

1. Marinate the chicken: In a large bowl, whisk together buttermilk, eggs, hot sauce (if using), and 1 tsp kosher salt. Submerge the chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
2. Make the seasoned flour: In a large shallow dish or bowl, combine 2 cups all-purpose flour, 1/2 cup cornstarch, smoked paprika, cayenne, garlic powder, onion powder, celery salt, mustard powder, black pepper, and dried thyme. Mix thoroughly.
3. Prepare frying oil: Pour oil into a heavy pot or cast-iron skillet to a depth of about 2–3 inches (5–7.5 cm). Attach a thermometer and heat oil to 350°F (175°C). Keep the heat source at hand to adjust temperature during frying.
4. Dredge the chicken (double-dip): Remove a piece of chicken from the buttermilk, let excess drip off, then dredge thoroughly in the seasoned flour, pressing to adhere. Return coated piece to the buttermilk briefly (about 10–15 seconds), then dredge again in the seasoned flour for an extra-crispy crust. Place on a rack and repeat with remaining pieces.
5. Fry the chicken in batches: Fry 2–3 pieces at a time without overcrowding, maintaining oil temperature between 325–350°F (163–177°C). Fry 12–16 minutes per piece (time varies by size) until crust is deep golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a sheet pan while you finish remaining pieces.
6. Start the mashed potatoes: While chicken fries, place potato chunks in a large pot and cover with cold salted water. Bring to a boil and simmer until very tender, 15–20 minutes. Drain well.
7. Mash the potatoes: Return drained potatoes to the pot over low heat to steam-dry for a minute. Add 3/4 cup (170 g) of butter (reserve remaining butter for gravy), warm milk, and mash until smooth. Season with salt and pepper to taste; keep warm.
8. Make the pan gravy: After frying, carefully pour off excess oil from the skillet, leaving about 2 tbsp (30 g) of fat plus any browned bits. Return skillet to medium heat, add 2 tbsp (30 g) butter if needed. Whisk in 2 tbsp (16 g) flour and cook 1–2 minutes until lightly browned. Gradually whisk in 2 cups (480 ml) chicken stock, scraping up browned bits; simmer until thickened, about 3–5 minutes. Taste and season with salt and pepper.
9. Cook the green beans: In a medium skillet over medium heat, melt 1 tbsp (15 ml) butter. Add minced garlic and cook 30 seconds until fragrant. Add trimmed green beans and sauté 5–7 minutes until bright green and tender-crisp (or longer if you prefer softer). Season with salt and pepper.
10. Plate and serve: Divide mashed potatoes among plates, spoon hot gravy over the potatoes and a little over the chicken, place 2 chicken pieces per plate, and add a portion of green beans. Garnish with chopped parsley if desired and serve immediately.