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Ingredients
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Fried Chicken
Poached Gravy
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- 2
Prepare the Coating
In a separate bowl, mix the flour with a pinch of salt and pepper. This will be used to coat the chicken.
- 3
Heat the Oil
In a large, heavy-bottomed skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring a thorough coating.
- 5
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through.
- 6
Drain and Rest
Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let the chicken rest for a few minutes before serving.
Poached Gravy
- 7
- 8
Make the Roux
Over medium heat, add 4 tablespoons of all-purpose flour to the drippings. Whisk continuously for about 2-3 minutes until the mixture is golden brown.
- 9
Add Chicken Broth
Gradually whisk in the chicken broth, ensuring no lumps form. Continue cooking for about 5-7 minutes until the gravy thickens.
- 10
Season the Gravy
Season the gravy with salt and black pepper to taste. Stir well and remove from heat.
