Knife & Fork Fried Chicken* Recipe

Preparation and Cooking

1. 1

   Marinate the Chicken

   In a large bowl, soak the chicken pieces in buttermilk for at least 2 hours or overnight for best results.

2. 2

   Prepare the Flour Mixture

   In a separate bowl, combine flour, salt, black pepper, paprika, and garlic powder.

3. 3

   Dredge the Chicken

   Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, shaking off excess flour.

4. 4

   Fry the Chicken

   Heat the oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 15-20 minutes per batch. Drain on paper towels.

5. 5

   Prepare the Garlic Green Beans

   In a saucepan, bring water to a boil. Blanch green beans for 3-4 minutes, then drain. In the same pan, melt butter, add minced garlic, sauté for 1 minute, and then add the green beans. Toss to coat.

6. 6

   Make the Black Pepper Cream Gravy

   In a saucepan, whisk together 2 tbsp of flour and 1 cup of chicken broth over medium heat. Gradually whisk in heavy cream and black pepper. Cook until thickened, about 5-7 minutes.

7. 7

   Serve

   Plate the fried chicken with a generous serving of mashed potatoes, garlic green beans, and drizzle the black pepper cream gravy over the top.