Country Chicken Recipe
Buttermilk fried chicken breast, smoked sausage gravy with puffed sweet potatoes tossed in hot honey
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Ingredients
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Chicken
Sausage Gravy
Puffed Sweet Potatoes
Method
Preparation of Chicken
- 1
Marinate the Chicken
In a bowl, combine chicken breasts and buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix together flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Fry the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, coating well. Fry the chicken in hot oil until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.
Preparation of Sausage Gravy
- 4
Cook the Sausage
In a saucepan over medium heat, cook the smoked sausage until browned. Remove sausage and drain excess fat.
- 5
Make the Gravy
Add the flour to the drippings in the pan and whisk to combine, cooking for about 1 minute. Gradually add milk, whisking continuously until smooth and thickened. Stir in cooked sausage, black pepper, salt, and red pepper flakes. Simmer for 5 minutes.
Preparation of Puffed Sweet Potatoes
- 6
Prepare the Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and cube sweet potatoes. In a mixing bowl, toss sweet potatoes with vegetable oil and salt.
- 7
Bake
Spread sweet potatoes on a baking sheet and bake for 25-30 minutes until tender and slightly caramelized. Remove from oven and drizzle with hot honey before serving.
Final Assembly
- 8
Plate the Dish
On a serving platter, arrange the fried chicken, spoon sausage gravy over the top, and serve with the puffed sweet potatoes on the side.