Red Rooster Recipe
2 eggs, fried chicken, tomato gravy on biscuit
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Ingredients
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Biscuit
Fried Chicken
Tomato Gravy
Eggs
Method
Biscuit
- 1
Prepare the Biscuit Dough
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Milk and Form Dough
Gradually add the milk to the dry ingredients, stirring until just combined. Do not overmix. Turn the dough out onto a floured surface and knead gently a few times. Pat into a 1-inch thick circle.
- 3
Bake the Biscuits
Preheat your oven to 425°F (220°C). Cut out biscuits using a round cutter and place them on a baking sheet. Bake for 12-15 minutes or until golden brown.
Fried Chicken
- 4
Marinate Chicken
In a bowl, soak the chicken thighs in buttermilk for at least 1 hour or overnight in the refrigerator.
- 5
Prepare the Coating
In another bowl, mix the all-purpose flour, salt, black pepper, and cayenne pepper.
- 6
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from buttermilk, allowing excess to drip off, and dredge in the flour mixture. Fry the chicken for 6-8 minutes per side, or until golden brown and cooked through. Drain on paper towels.
Tomato Gravy
- 7
- 8
Prepare the Gravy
Add the canned diced tomatoes (with juices), salt, black pepper, and sugar to the saucepan. Simmer for 10-15 minutes, stirring occasionally, until thickened.
Eggs
- 9
Fry the Eggs
In a non-stick skillet, melt butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness, about 3-4 minutes for sunny-side up.