Description
A delicious recipe for Southern Fried Chicken served with a rich 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
- 1/2 cup milk
- 1 1/2 cups chicken or beef stock
- pinch cayenne
- 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 to 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 then finally place on a baking sheet. Place in the refrigerator for 15 minutes.
- Add oil to 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 then place steaks 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 saute 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 then stir in the 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
- For best results, let the chicken marinate for 2 hours.
- Make sure the oil is hot enough before frying to ensure crispy skin.
- This dish pairs well with mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg