The Roister Chicken Recipe
flaky fried thigh, roasted breast, chamomile, gravy, hot sauce
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Ingredients
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Chicken Preparation
Chamomile Gravy
Hot Sauce
Method
Chicken Preparation
Prepare the Chicken
In a large bowl, marinate the chicken thighs in buttermilk, salt, black pepper, and paprika for at least 1 hour or overnight in the refrigerator.
Fry the Chicken Thighs
Heat oil in a deep skillet over medium-high heat. Remove chicken from marinade, dredge in flour, and fry for 5-7 minutes on each side until golden brown and cooked through. Drain on paper towels.
Roast the Chicken Breasts
Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper, place on a baking sheet, and roast for 25-30 minutes until cooked through. Let rest before slicing.
Chamomile Gravy
Make the Gravy
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth and add chamomile. Cook until thickened, about 5-7 minutes. Season with salt and pepper.
Assembly
Serve
Plate the flaky fried thighs and sliced roasted breasts. Drizzle with chamomile gravy and serve with hot sauce on the side.