Fried Chicken

In a medium bowl, mix together the buttermilk and hot sauce. Add the chicken and soak for 20 minutes. While the chicken is marinating, prep and boil the potatoes, prep the corn, and make the gravy.

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.

Prep the corn: Peel away the husks of the corn and remove the stalk end. Rinse to remove any remaining silk.

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 beef broth and half the chicken broth. Once incorporated (it will thicken quickly), add remaining broth and mix. Stir for 1.5 - 2 minutes until it thickens to a gravy consistency. Taste, add more salt and pepper if needed. Set aside.

For the corn: Fill a pot with salted water and set over high heat until boiling.

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 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. While the chicken is frying, make the corn and mashed potatoes.

Boil the corn: Add the milk and corn to the pot, simmer the corn until tender, about 3 to 5 minutes.

Make the potatoes: In a small saucepan, melt the butter. Once the butter is melted, stir in the 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 of the heat and strain out all of the water. Mash the potatoes with a fork or potato ricer. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste.

Finish the corn: remove from the pot and let cool slightly. Cut the corn off the cob, place in a bowl, toss with butter and lightly season with salt.

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

Serve: Enjoy fried chicken with mashed potatoes, gravy, corn, and milk.