Ingredients for the Chicken:
4 cups buttermilk
vinegar-based hot sauce, to taste
16 boneless, skinless chicken thighs
2 cups all-purpose flour
3 eggs, lightly beaten
salt and pepper
neutral oil for frying
Ingredients for the Potatoes:
5 russet potatoes, peeled and quartered
1/2 cup butter
1/2 cup heavy cream
8 oz salsa verde
Ingredients for the Gravy:
10 oz Mexican chorizo
3 tbsp all-purpose flour
3 tbsp butter, room temperature
4 cups milk
Method for the Chicken:
Place the buttermilk in a large bowl and add as many dashes of hot sauce as you’d like (this is the chicken marinade). Place the chicken in the buttermilk and cover the bowl. Refrigerate at least 1 hour, up to overnight.
Heat the oil in a large pot to 350 F. Remove the chicken from the marinade and set it in a bowl. Set up two bowls, one with the flour and one with the eggs, and season both with salt and pepper. Dredge the chicken in the flour, then the eggs, then once again in the flour, shaking off any excess. Fry the chicken in batches until cooked through and golden brown, about 8 minutes per batch. Place the fried chicken on a wire rack and tent with foil while you cook the rest of the chicken.
Method for the Potatoes:
Boil the potatoes until soft. Drain and allow to cool slightly. Add the potatoes to a stand mixer fitted with a paddle attachment. Add the butter, cream, and salsa verde. Mix the potatoes until light and fluffy, about 6 minutes. Season with salt and pepper. Keep warm.
Method for the Gravy:
Heat a saucepan over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Drain off any excess fat. Combine the flour and butter in a small bowl, then add the mixture to the chorizo and cook until golden, about 2 minutes. Reduce the heat and whisk in the milk. Bring the gravy to a gentle simmer and cook until thickened and slightly reduced, about 8 to 10 minutes. Keep warm.
Place the mashed potatoes on a plate, top with two pieces of chicken, and spoon the gravy over the top. Serve immediately.