Recipes

Southern Fried Chicken with Country Gravy

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Southern Fried Chicken with Country Gravy

Southern Fried Chicken with Country Gravy

amanda

Equipment

  • - Nonstick Fry Pan / Skillet: High-quality nonstick pan for easy cleanup and even cooking without excessive oil during fried chicken preparation.

  • - Deep Fryer: Specialized equipment designed to make deep-frying foods like Southern Fried Chicken more convenient.

  • - Poultry Shears: Handy kitchen tools for cutting through bones while preparing chicken, easing the butchering process.

  • - Cookware Set (Frying Pan): An all-inclusive set of fry pans and skillets in various sizes to efficiently cook Southern Fried Chicken.

  • - Paper Towels / Oven Mitts: Essential for handling hot equipment while preparing chicken and gravy dishes safely.

  • - Stainless Steel Mixing Bowls: Large bowls used for mixing ingredients like flour mixtures, marinades, or homemade gravy.

  • - Hand Blender (Immersion Blender): Tool to make smooth and creamy gravies by blending cooked chicken drippings with other ingredients.

  • - Cooling Rack (Wire Baking Sheet): After deep-frying, a cooling rack allows air circulation around the food for crispy skin texture upon serving.

  • - Measuring Cups / Spoons Set: Ensures precise measurements of ingredients like flour and spices essential in cooking Southern Fried Chicken.

Ingredients

  • 1 fryer chicken (2 1/2-3 1/2 lb)

  • Salt and freshly ground pepper

  • 1 cup buttermilk

  • 1 Tbsp mustard

  • 2 tsp chopped fresh tarragon

  • 2 tsp all-purpose flour, plus more for dredging

  • Vegetable oil for pan-frying

  • 1 cup whole milk, warmed

Instructions

1

Instruction 1

Cut the chicken into serving pieces. Trim the pieces of excess fat and season well with salt and pepper.
2

Instruction 2

Whisk together the buttermilk, mustard, and tarragon in a large bowl to make a marinade.
3

Instruction 3

Put the marinade and chicken pieces in a resealable plastic bag, close, and squeeze until coated evenly. Place in the refrigerator and marinate for at least 4 hours and up to 12 hours, turning occasionally.
4

Instruction 4

Preheat the oven to 300°F.
5

Instruction 5

Remove the chicken from the marinade, allowing any excess to drip off. Dredge in the flour.
6

Instruction 6

Pour the oil into a skillet to a depth of 1/2 inch. Heat over medium heat until it registers 350°F on a deep-frying thermometer. Add the legs and thighs to the hot oil, in batches as needed. Pan-fry until golden brown on the first side, 6—7 minutes, then turn and fry on the second side until golden, 7—8 minutes more. Place on a rack in a baking pan and put in the oven. Use a slotted spoon to remove browned bits from the oil and let the oil return to 350°F. Continue frying the breast pieces in the same way, then add to the pan in the oven. Bake until the chicken is opaque throughout and an instant-read thermometer inserted into the thickest parts registers 180°F for thigh and leg portions, about 25 minutes, and 170°F for breast portions, about 10 minutes.
7

Instruction 7

Meanwhile, make the gravy. Use the slotted spoon to remove any browned bits from the oil in the pan and pour off all but 2—3 tsp. Add the 2 tsp flour and cook, stirring frequently with a wooden spoon, to make a blond roux, 2 minutes. Add the milk to the roux, stirring well to remove all lumps. Cook over low heat, stirring and skimming as necessary, until thickened to a saucelike consistency, 5—10 minutes. Taste and season with salt and pepper. Strain the gravy and serve with the chicken.
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