Description
A delicious recipe for Southern fried chicken served with a savory gravy.
Ingredients
Scale
- 2 cups buttermilk
- 3 large eggs
- 2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3/4 teaspoon cayenne
- 4 chicken breasts (pounded)
- 4–5 cups oil for frying
- 1/4 cup finely chopped shallots or onions
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour (for gravy)
- 1/2 cup milk
- 1 1/2 cups chicken or beef stock
- pinch cayenne (for gravy)
- Salt and pepper to taste
- Optional: Ground pepper and parsley for garnish
Instructions
- To a large bowl, whisk together buttermilk, eggs, hot sauce and Worcestershire sauce.
- To another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.
- Submerge chicken in buttermilk and marinate for at least 1 hour (2 hours preferred).
- Dip chicken, one at a time, into seasoned flour mixture, coating each side, then back into marinade, then back into seasoned flour, and finally place on a baking sheet. Place in the refrigerator for 15 minutes.
- Add oil to a cast iron skillet or frying pan and heat over medium-high heat. Also preheat oven to 250 degrees.
- Once oil is hot and ready, fry each chicken piece on each side until golden brown. Drain on paper towels and place breasts on parchment-covered baking sheets and put in the oven while you make the gravy.
- Add 1/4 cup of the oil from frying to a sauté pan over medium.
- Add in shallots or onions and garlic and cook for 2 minutes while stirring.
- Next stir in flour and cook creating a roux (think a delicious light brown color). Cook until browned (but not burned).
- Stir in milk and stock and turn heat up to high until boiling, then turn heat down to medium-low and allow to thicken until it coats the back of a spoon. Stir in cayenne if using.
- Turn off heat and spoon gravy on top of chicken. Sprinkle with ground pepper and parsley and serve hot with mashed potatoes if you prefer.
Notes
- This fried chicken is best enjoyed immediately after cooking.
- For a crispier texture, allow the chicken to sit in the fridge for a longer time after breading.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg