Entree: United States – West Virginia, Appalachian United States – West Virginia Fried Chicken

Serving Size: 6

Approximate Time

Prep 30 min

Cook 24 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

- 8 bone-in chicken pieces (mix of thighs and drumsticks), approx. 6 oz (170 g) each
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- 1 tbsp (18 g) kosher salt (for marinade)
- 3 large eggs, approx. 150 g
- 3 cups (360 g) all-purpose flour
- 1 cup (120 g) yellow cornmeal (medium grind)
- 2 tsp (10 g) smoked paprika
- 1 tsp (2 g) ground cayenne pepper (adjust to taste)
- 1 tsp (4 g) garlic powder
- 1 tsp (4 g) onion powder
- 1 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) dried thyme
- 1 tsp (5 g) celery salt (or regular salt if unavailable)
- 1 tbsp (15 ml) granulated sugar (optional; balances acidity)
- 1 quart (946 ml) neutral oil for frying (peanut, canola, or vegetable oil)
- 2 lb (900 g) russet potatoes, peeled and quartered (for mashed potatoes)
- 4 tbsp (60 g) unsalted butter (for mashed potatoes)
- 1/2 cup (120 ml) whole milk, warmed (for mashed potatoes)
- 1 tsp (5 g) kosher salt (for mashed potatoes)
- 1/2 tsp (1 g) black pepper (for mashed potatoes)
- 1 lb (450 g) fresh green beans, trimmed
- 4 slices bacon, approx. 3 oz (85 g), chopped
- 2 cloves garlic, minced, approx. 6 g
- 1 tbsp (15 ml) apple cider vinegar or lemon juice (for green beans)
- 1 tbsp (15 ml) butter (for green beans)
- Oil spray or extra 1 tbsp (15 ml) oil for resting rack (optional)

Instructions

Short Description:
Crisp, golden bone-in fried chicken marinated in tangy buttermilk and a seasoning blend of Appalachian-inspired spices, served with creamy mashed potatoes and sautéed green beans for a complete main-course meal.

Regional Notes:
This West Virginia version emphasizes a long buttermilk marinade and a seasoned dredge that often includes cornmeal for extra crunch. The seasoning blend leans on smoked paprika, cayenne, garlic, and thyme—local-flavored touches common in Appalachian home cooking that distinguish it from plain Southern or generic fried chicken.

1. Trim excess skin and large surface fat from the chicken pieces. Pat lightly dry.
2. In a large bowl, whisk together the buttermilk, hot sauce (if using), 1 tbsp kosher salt, and 1 tbsp sugar (if using). Submerge the chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours or overnight for best flavor and tenderness.
3. About 30 minutes before frying, remove the chicken from the refrigerator to take the chill off while you prepare the dredge and sides.
4. In a shallow dish or rimmed baking sheet, beat the eggs until combined. In a separate large bowl, whisk together the flour, cornmeal, smoked paprika, cayenne, garlic powder, onion powder, black pepper, dried thyme, and 1 tsp celery salt.
5. Remove each chicken piece from the buttermilk, letting excess drip off, then dip briefly into the beaten eggs, and dredge thoroughly in the seasoned flour-cornmeal mix. Press the coating onto the chicken to adhere. Place on a wire rack and let rest 10–15 minutes to help the crust set.
6. While the chicken rests, prepare mashed potatoes: place potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, and simmer until fork-tender, about 15–20 minutes. Drain well, return to the pot, mash with butter and warmed milk, season with 1 tsp kosher salt and 1/2 tsp black pepper. Keep warm.
7. Prepare sautéed green beans: in a large skillet over medium heat, cook chopped bacon until crisp, about 6–8 minutes. Reserve 1 tbsp bacon fat in the skillet (drain excess if necessary). Add minced garlic and sauté 30 seconds until fragrant. Add trimmed green beans and 1–2 tbsp water, cover and steam-sauté until beans are bright green and tender-crisp, about 6–8 minutes. Stir in 1 tbsp butter and 1 tbsp apple cider vinegar or lemon juice; season to taste and keep warm.
8. In a heavy deep skillet or Dutch oven, pour oil to a depth of about 1 1/2–2 inches (use caution). Heat oil over medium-high heat until it registers 325–350°F (160–175°C) on a deep-fry thermometer. Maintain temperature between 325–350°F while frying.
9. Fry the chicken in batches, skin side down first, without crowding the pan. Fry 8–12 minutes per side for thighs and drumsticks, turning as needed, until crust is deep golden and an instant-read thermometer inserted into the thickest part (avoiding bone) reads 165°F (74°C). Adjust heat to keep oil in the 325–350°F range. Total cook time per batch will be about 12–20 minutes depending on piece size.
10. Transfer cooked chicken to a wire rack set over a baking sheet; optionally keep warm in a 200°F (95°C) oven while finishing remaining batches. Let rest 5 minutes before serving to set juices.
11. Plate: Arrange 1–2 pieces of fried chicken per person with a generous scoop of mashed potatoes and a portion of sautéed green beans. Spoon pan juices or a little melted butter over potatoes if desired.
12. Serve hot—offer hot sauce or country-style gravy on the side if preferred.