Fried Chicken

In a medium bowl, mix together the buttermilk and hot sauce. Add the chicken and soak for 20 minutes.

Prep the ingredients per the instructions above.

Make the Caesar Dressing: In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.

Prep and boil the potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly. Place potatoes in a pot, cover with cold water, and set over high heat. Once boiling, turn the heat down to a simmer.

Make the gravy: Melt butter in a saucepan over medium heat. Add flour, onion powder, and pepper and mix with a wooden spoon or whisk. While stirring, slowly pour in half the broth. Once incorporated, it will thicken quickly. Stir for 1 - 2 minutes until it thickens to a gravy consistency. Taste; add more salt and pepper if needed. Set aside.

Heat the oil in a pot or heavy-bottomed cast iron skillet over medium heat, until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the oil is smoking). While the oil is heating, coat the chicken.

In a bowl, mix flour, oregano, paprika, salt, and pepper.

Dip the chicken in the flour mixture to coat thoroughly, then back into the buttermilk mixture, and then again into the flour mixture using your hands to pack on flour, coating very well.

Fry the chicken: When the oil is hot, working in batches if needed, add the chicken and fry on one side for 8-10 minutes, then use tongs to turn the pieces over and fry for another 6-8 minutes, until golden brown or until an internal temperature of 160°F (71℃) is reached (to check the internal temperature, carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer). Once cooked, set on a paper towel to drain any excess oil.

Place carrots in a large skillet and cover with water over medium heat. Cover with a lid and cook until tender. Then drain well. Add the butter, sugar, and carrots to the pan over medium heat. Stir occasionally until syrup forms and coats the carrots.

Make the potatoes: In a small saucepan, melt the butter. Once the butter is melted, stir in the garlic and cream to warm, and then remove from the heat and set aside.

Check the potatoes by inserting a fork into them, once the fork slides in and out with ease, take off the heat and strain out all the water. Mash the potatoes with a fork or potato ricer. Slowly add in the cream and butter mixture and chives, and whip until smooth. Season with salt and pepper to taste

Finish the gravy: Warm over low heat, adding more broth if needed to thin.

Toss the lettuce with dressing and croutons.

Serve: Enjoy fried chicken with mashed potatoes, gravy, carrots, salad, and sparkling water.