Mean Chef's Southern Fried Chicken and Gravy |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
3 quarts water, mixed with |
1 tablespoon salt (or substitute 2 cups buttermilk) |
2 -2 1/2 lbs broiler-fryer chickens, cut up |
1 teaspoon salt |
1 teaspoon pepper |
1 cup all-purpose flour |
2 cups vegetable oil |
1/4 cup bacon drippings (optional) |
1/4 cup all-purpose flour |
2 cups milk (or a combination of the two) or 2 cups chicken broth (or a combination of the two) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
2. Cover and refrigerate 8 hours.
3. Or cover chicken pieces with buttermilk and refrigerate for 8 hours - if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate.
4. Drain chicken; rinse with cold water, and pat dry.
5. Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken - for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture .
6. Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag.
7. Place 2 pieces of chicken in bag; seal.
8. Shake to coat completely.
9. Remove chicken, and repeat procedure with remaining pieces.
10. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF.
11. Add chicken, a few pieces at a time, skin side down.
12. Cover and cook 6 minutes; uncover and cook 9 minutes.
13. Turn chicken pieces; cover and cook 6 minutes.
14. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.
15. Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
16. FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet.
17. Place skillet over medium heat.
18. Add flour to drippings, stirring constantly, until browned.
19. Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes).
20. Stir in salt and pepper.
21. Serve immediately.
22. Yield: 1 2/3 cups.
23. Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.
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