Rooster Recipe
2 eggs, fried chicken, white gravy on biscuit
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Ingredients
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Biscuits
Fried Chicken
White Gravy
Eggs
Method
Biscuits
- 1
Prepare the Dough
In a large bowl, mix the all-purpose flour, baking powder, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Pour in the milk and stir until just combined.
- 2
Shape and Bake
Turn the dough onto a floured surface and knead gently for about 30 seconds. Pat into a 1-inch thickness and cut out biscuits using a round cutter. Place on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown.
Fried Chicken
- 3
Marinate the Chicken
In a bowl, soak the chicken pieces in buttermilk for at least 1 hour (or overnight) to tenderize them.
- 4
Prepare the Coating
In a separate bowl, mix the flour, paprika, salt, and black pepper.
- 5
Fry the Chicken
Heat oil in a deep skillet over medium-high heat. Remove chicken from buttermilk, letting excess drip off, and dredge in the flour mixture. Fry the chicken in hot oil until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.
White Gravy
- 6
Make the Roux
In a saucepan, melt the unsalted butter over medium heat. Stir in the flour and cook for about 1-2 minutes until golden.
- 7
Add Milk and Seasoning
Gradually whisk in the milk, stirring constantly until the gravy thickens. Season with salt and black pepper.