Entree: United States – Southern United States — Virginia – Virginia Fried Chicken

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 8 bone-in chicken pieces (drumsticks and thighs), approx. 3½ lb
- 2 cups (475 ml) buttermilk
- 2 tbsp (30 ml) hot sauce (optional)
- 1 tbsp kosher salt (for marinade)
- 1 tsp freshly ground black pepper (for marinade)
- 2 cups all-purpose flour
- 1 tbsp sweet paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 tbsp kosher salt (for flour)
- 2 tsp freshly ground black pepper (for flour)
- 4 cups (950 ml) peanut oil or canola oil (for frying; amount depends on pan)
- 2 cups (480 ml) buttermilk or whole milk (for wash, optional)
- 2 tbsp (30 ml) melted butter (optional, for finishing)
- For mashed potatoes:
  - 2 lb Russet potatoes, peeled and cut into 1–2 inch pieces
  - 4 tbsp unsalted butter
  - 1/2 cup (120 ml) whole milk, warmed
  - 1/4 cup (60 ml) sour cream (optional)
  - 1 tsp kosher salt (adjust)
  - 1/2 tsp black pepper
- For quick coleslaw:
  - 4 cups shredded green cabbage
  - 1 cup shredded carrots
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp granulated sugar
  - 1 tsp kosher salt
  - 1/2 tsp black pepper

Show original ingredient measurements

- 8 bone-in chicken pieces (drumsticks and thighs), approx. 3½ lb (1.6 kg)
- 2 cups (475 ml) buttermilk
- 2 tbsp (30 ml) hot sauce (optional)
- 1 tbsp (18 g) kosher salt (for marinade)
- 1 tsp (2 g) freshly ground black pepper (for marinade)
- 2 cups (240 g) all-purpose flour
- 1 tbsp (8 g) sweet paprika
- 2 tsp (6 g) garlic powder
- 2 tsp (6 g) onion powder
- 1 tsp (2 g) cayenne pepper (adjust to taste)
- 1 tbsp (18 g) kosher salt (for flour)
- 2 tsp (4 g) freshly ground black pepper (for flour)
- 4 cups (950 ml) peanut oil or canola oil (for frying; amount depends on pan)
- 2 cups (480 ml) buttermilk or whole milk (for wash, optional)
- 2 tbsp (30 ml) melted butter (optional, for finishing)
- For mashed potatoes:
  - 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, warmed
  - 1/4 cup (60 ml) sour cream (optional)
  - 1 tsp (5 g) kosher salt (adjust)
  - 1/2 tsp (1 g) black pepper
- For quick coleslaw:
  - 4 cups (360 g) shredded green cabbage
  - 1 cup (110 g) shredded carrots
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (15 g) granulated sugar
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (1 g) black pepper

Instructions

Gram weights below are shown as approximate US weights.

Short Description:
Crispy, golden bone-in chicken marinated in tangy buttermilk and coated in a seasoned flour, served with creamy mashed potatoes and a bright vinegar-mayo coleslaw to make a complete Southern Virginia main course.

Regional Notes:
Virginia fried chicken emphasizes a long buttermilk marinade and a well-seasoned flour crust for a crisp, flavorful exterior while keeping the meat juicy. This version follows Virginia/Southern practice of pairing the chicken with a starch and a simple slaw to round out the plate, rather than relying solely on heavy batter or spicy breading used in other regions.

1. Prepare the marinade: In a large bowl or resealable bag mix 2 cups (475 ml) buttermilk, 2 tbsp (30 ml) hot sauce (if using), 1 tbsp kosher salt, and 1 tsp black pepper. Submerge the chicken pieces, cover, and refrigerate at least 4 hours or overnight for best results.
2. Make the seasoned flour: In a wide shallow dish whisk together 2 cups flour, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp cayenne, 1 tbsp kosher salt, and 2 tsp black pepper.
3. (Optional) Prepare a wash: Pour 2 cups (480 ml) buttermilk or whole milk into a second shallow dish to double-dip for extra adhesion/crispness if desired.
4. Dredge the chicken: Remove chicken from marinade, letting excess drip off. If using a wash, dip each piece into the milk then dredge thoroughly in the seasoned flour, pressing to adhere. Place dredged pieces on a wire rack and let rest 15–20 minutes to set the crust.
5. Heat the oil: In a large heavy skillet or Dutch oven, pour enough oil to come about 1 to 1½ inches (25–38 mm) up the sides — about 4 cups (950 ml) depending on pan size. Heat over medium-high until a deep-fry thermometer reads 325°F (163°C). If using a larger thermometer, maintain 325–350°F (163–177°C) while frying.
6. Fry in batches: Carefully add chicken pieces skin-side down without overcrowding. Fry 12–18 minutes for smaller pieces and 18–22 minutes for larger pieces, turning once halfway through, until crust is deep golden and an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C). If crust is browning too quickly, lower heat to keep internal temp steady.
7. Drain and keep warm: Transfer cooked pieces to a wire rack set over a baking sheet and hold in a 200°F (95°C) oven while you finish remaining batches. Brush lightly with 2 tbsp (30 ml) melted butter if desired for sheen and flavor.
8. Make mashed potatoes while chicken fries: Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until fork-tender, 12–15 minutes. Drain well, return to pot, mash with 4 tbsp butter, warmed 1/2 cup (120 ml) milk, and 1/4 cup (60 ml) sour cream if using. Season with 1 tsp kosher salt and 1/2 tsp black pepper to taste.
9. Make the coleslaw: In a bowl whisk together 1/2 cup (120 ml) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp sugar, 1 tsp salt, and 1/2 tsp pepper. Toss with 4 cups shredded cabbage and 1 cup shredded carrots. Chill until ready to serve.
10. Finish and serve: Plate 1–2 pieces of Virginia Fried Chicken with a generous scoop of mashed potatoes and a side of coleslaw. Serve hot with lemon wedges or dill pickle spears and, if desired, warm buttermilk biscuits on the side.

Short Description:
Crispy, golden bone-in chicken marinated in tangy buttermilk and coated in a seasoned flour, served with creamy mashed potatoes and a bright vinegar-mayo coleslaw to make a complete Southern Virginia main course.

Regional Notes:
Virginia fried chicken emphasizes a long buttermilk marinade and a well-seasoned flour crust for a crisp, flavorful exterior while keeping the meat juicy. This version follows Virginia/Southern practice of pairing the chicken with a starch and a simple slaw to round out the plate, rather than relying solely on heavy batter or spicy breading used in other regions.

1. Prepare the marinade: In a large bowl or resealable bag mix 2 cups (475 ml) buttermilk, 2 tbsp (30 ml) hot sauce (if using), 1 tbsp (18 g) kosher salt, and 1 tsp (2 g) black pepper. Submerge the chicken pieces, cover, and refrigerate at least 4 hours or overnight for best results.
2. Make the seasoned flour: In a wide shallow dish whisk together 2 cups (240 g) flour, 1 tbsp (8 g) paprika, 2 tsp (6 g) garlic powder, 2 tsp (6 g) onion powder, 1 tsp (2 g) cayenne, 1 tbsp (18 g) kosher salt, and 2 tsp (4 g) black pepper.
3. (Optional) Prepare a wash: Pour 2 cups (480 ml) buttermilk or whole milk into a second shallow dish to double-dip for extra adhesion/crispness if desired.
4. Dredge the chicken: Remove chicken from marinade, letting excess drip off. If using a wash, dip each piece into the milk then dredge thoroughly in the seasoned flour, pressing to adhere. Place dredged pieces on a wire rack and let rest 15–20 minutes to set the crust.
5. Heat the oil: In a large heavy skillet or Dutch oven, pour enough oil to come about 1 to 1½ inches (25–38 mm) up the sides — about 4 cups (950 ml) depending on pan size. Heat over medium-high until a deep-fry thermometer reads 325°F (163°C). If using a larger thermometer, maintain 325–350°F (163–177°C) while frying.
6. Fry in batches: Carefully add chicken pieces skin-side down without overcrowding. Fry 12–18 minutes for smaller pieces and 18–22 minutes for larger pieces, turning once halfway through, until crust is deep golden and an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C). If crust is browning too quickly, lower heat to keep internal temp steady.
7. Drain and keep warm: Transfer cooked pieces to a wire rack set over a baking sheet and hold in a 200°F (95°C) oven while you finish remaining batches. Brush lightly with 2 tbsp (30 ml) melted butter if desired for sheen and flavor.
8. Make mashed potatoes while chicken fries: Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until fork-tender, 12–15 minutes. Drain well, return to pot, mash with 4 tbsp (60 g) butter, warmed 1/2 cup (120 ml) milk, and 1/4 cup (60 ml) sour cream if using. Season with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper to taste.
9. Make the coleslaw: In a bowl whisk together 1/2 cup (120 ml) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 g) sugar, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. Toss with 4 cups (360 g) shredded cabbage and 1 cup (110 g) shredded carrots. Chill until ready to serve.
10. Finish and serve: Plate 1–2 pieces of Virginia Fried Chicken with a generous scoop of mashed potatoes and a side of coleslaw. Serve hot with lemon wedges or dill pickle spears and, if desired, warm buttermilk biscuits on the side.