Fried Chicken with Creamy Corn Succotash
Fried Chicken with Creamy Corn Succotash
Ingredients
For the Fried Chicken
- 3 pounds chicken pieces, bone-in, skin-on (e.g., thighs, drumsticks, breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Creamy Corn Succotash
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 garlic, cloves, minced
- 3 cups fresh or frozen corn kernels
- 1 1/2 cups frozen lima beans, thawed
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh chives, chopped, for garnish (optional)
Instructions
- 1
In a large bowl, combine buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, for best flavor and tenderness.
⏱️ 5 min
- 2
In a shallow dish or large resealable bag, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper.
⏱️ 2 min
- 3
Remove chicken from the buttermilk (do not rinse). Let excess buttermilk drip off. Working one piece at a time, dredge chicken thoroughly in the flour mixture, pressing to ensure it's fully coated. Place coated chicken on a wire rack set over a baking sheet. Let rest for 15-20 minutes to allow the coating to adhere.
⏱️ 10 min
- 4
Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of about 2 inches. Heat over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Carefully add 2-3 pieces of chicken to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain 325-350°F. Remove chicken to a clean wire rack set over paper towels to drain. Repeat with remaining chicken.
⏱️ 25 min•🌡️ 325
- 6
While the chicken is frying (or after), melt unsalted butter in a large skillet over medium heat. Add diced yellow onion and red bell pepper and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 7
Stir in minced garlic and cook for 1 minute until fragrant. Add corn kernels and thawed lima beans. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
⏱️ 8 min
- 8
Pour in heavy cream. Bring to a gentle simmer and cook for 2-3 minutes, allowing the cream to thicken slightly. Season with salt and black pepper to taste.
⏱️ 5 min
- 9
Arrange crispy fried chicken on plates alongside generous portions of creamy corn succotash. Garnish succotash with fresh chives, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Chicken with Creamy Corn Succotash
Ingredients
For the Fried Chicken
- 3 pounds chicken pieces, bone-in, skin-on (e.g., thighs, drumsticks, breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Creamy Corn Succotash
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 garlic, cloves, minced
- 3 cups fresh or frozen corn kernels
- 1 1/2 cups frozen lima beans, thawed
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh chives, chopped, for garnish (optional)
Instructions
- 1
In a large bowl, combine buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, for best flavor and tenderness.
⏱️ 5 min - 2
In a shallow dish or large resealable bag, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper.
⏱️ 2 min - 3
Remove chicken from the buttermilk (do not rinse). Let excess buttermilk drip off. Working one piece at a time, dredge chicken thoroughly in the flour mixture, pressing to ensure it's fully coated. Place coated chicken on a wire rack set over a baking sheet. Let rest for 15-20 minutes to allow the coating to adhere.
⏱️ 10 min - 4
Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of about 2 inches. Heat over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Carefully add 2-3 pieces of chicken to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain 325-350°F. Remove chicken to a clean wire rack set over paper towels to drain. Repeat with remaining chicken.
⏱️ 25 min•🌡️ 325 - 6
While the chicken is frying (or after), melt unsalted butter in a large skillet over medium heat. Add diced yellow onion and red bell pepper and cook until softened, about 5-7 minutes.
⏱️ 7 min - 7
Stir in minced garlic and cook for 1 minute until fragrant. Add corn kernels and thawed lima beans. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
⏱️ 8 min - 8
Pour in heavy cream. Bring to a gentle simmer and cook for 2-3 minutes, allowing the cream to thicken slightly. Season with salt and black pepper to taste.
⏱️ 5 min - 9
Arrange crispy fried chicken on plates alongside generous portions of creamy corn succotash. Garnish succotash with fresh chives, if desired, and serve immediately.
⏱️ 1 min