Fried Chicken Legs, Succotash, And Biscuits

Photo by Andrew Meade

recipe heading-plus-icon


4 servings

  • 8 free-range chicken legs
  • Marinade
  • 2 cups buttermilk
  • 3 tablespoons hot sauce (I love Cholula)
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fennel seeds
  • 1 tablespoon celery seeds
  • 1 cup tarragon leaves, chopped
  • For Frying
  • Vegetable oil
  • 3 cups flour for dredging
  • 2 tablespoons kosher salt
  • 2 tablespoons Old Bay Seasoning
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 cups buttermilk
  • Drizzle of honey for serving
  • Succotash
  • 3 tablespoons bacon, cut into ⅛ -inch dice
  • 2 tablespoons butter
  • 1 large turnip, peeled and cut into 8 wedges
  • 8 scallions
  • 2 cups chicken broth or stock
  • 1 cup freshly shucked corn
  • ½ cup cooked farro, buckwheat, or wheatberries
  • 1 cup yellow and green wax beans (or any of your favorite fresh beans), blanched in boiling salted water for 1 minute, placed in ice water, and drained


Purée all ingredients together and marinate chicken  for at least 24 hours

For Frying

  1. Heat the vegetable oil in a large skillet to 250 degrees (enough oil to submerge the chicken completely).
  2.  Combine the flour, salt, Old Bay, cayenne, garlic powder, and onion powder and whisk together. Dip the chicken in the buttermilk. Dredge the chicken in the flour mixture, coating the chicken and then shaking off the excess flour.
  3. Fry the chicken in the hot oil. Cook the chicken until golden and FULLY cooked through, about 15−20 minutes total. Remove the chicken from the oil.
  4. Raise the heat to 350 degrees. Once heated, add  the chicken back into the oil until the color turns a  darker golden brown, about 5 minutes. Remove from the oil and drain the chicken on a wire rack. You probably won’t even need to season the chicken after that.
  5. Serve with a drizzle of honey!


  1. In a large sauté pan, put the bacon over medium heat and cook for about 4 minutes, then add the butter. Cook the turnips and scallions, stirring, until light golden brown.
  2. Add the chicken stock, bring to a boil, and cook for  4 minutes. Add the corn, farro, and beans. Cook, shaking the pan, and season with salt and pepper. Reduce the liquid until the vegetables are shiny and glazed and remove from the heat. Serve with your favorite biscuits.
  • from Michelle Bernstein

Leave a Reply

Be the first to comment.