Tavern Style Fried Chicken Recipe
Creamy Polenta, "1849" Gravy
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Ingredients
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Fried Chicken
Creamy Polenta
1849 Gravy
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk and salt. Add the chicken, making sure it’s fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- 2
Prepare the Coating
In a separate bowl, mix the flour, paprika, garlic powder, onion powder, black pepper, and remaining salt. Set aside.
- 3
Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the buttermilk and let excess drip off. Dredge in the flour mixture, coating thoroughly. Fry the chicken in batches until golden brown and cooked through, about 15-20 minutes. Drain on paper towels.
Creamy Polenta
- 4
Cook the Polenta
In a saucepan, bring water to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat and simmer for about 30 minutes, stirring occasionally.
- 5
Add Cream and Cheese
Once the polenta is thick and creamy, stir in the heavy cream, parmesan cheese, butter, and salt. Mix until well combined and creamy.
1849 Gravy
- 6
Make the Gravy
In the same skillet used for frying the chicken, pour off all but 1 cup of the chicken drippings. Whisk in the flour over medium heat, cooking for 1-2 minutes. Gradually add the chicken broth while whisking until smooth. Cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper.
