Southern Fried Chicken with Pan Gravy
Where's the mashed potatoes, you ask? Well, I am out of them. Any other of the 364 days of the year, you will find potatoes here. For some reason, I ran out without noticing....Hmmph! Then I thought, I should have made grits! Just showing my true Northern colors, once again. Grits would have been so good with this. Cheesy grits, with tons of butter... The key, I believe, to making proper Southern Fried Chicken is seasoning the chicken. Typically, this would be fried in shortening, but I used canola oil. You can use bone in chicken or boneless, such as breasts. The result is a crunchy, light crust, and tender chicken on the inside.
Preheat oven 275 degrees
1 c. buttermilk-seasoned with salt and pepper, in a separate dish
2 c. self-rising flour- seasoned with 1t. garlic salt, 1t. paprika, 1/2t. onion powder, 1t. black pepper, in a separate dish
3 large eggs-whisk in 2 T. water
Chicken pieces, bone-in, or- I used 5 boneless, skinless, chicken breast halves
Season both sides of chicken with salt and pepper. Add chicken first to buttermilk, then dredge into flour- shaking off excess, then into the egg bath, then again into the flour mixture. Set aside on platter until all pieces completed. Use enough canola oil (or shortening) in a large skillet until about 1 inch in pan. Heat oil over medium-ish heat until a splatter of water from your hand into oil starts to make a crackling noise. Add pieces of chicken to oil and adjust heat, if too high. With metal spatula, gently loosen chicken, if needed without turning. When underside is a light golden brown, gently turn over with spatula (do not use a fork, you will lose the juices this way). You should only have to turn chicken over once. This took me about 4-5 minutes per each side. When other side also a light golden brown, transfer pieces of chicken to cookie sheet. Bake in 275 degree oven for 30 minutes.
Pan Gravy
Discard all but 2 T. of the oil, reserving browned bits in pan. Return skillet to a medium-high heat and whisk in 2 T. all purpose flour. Cook for at least 3 minutes to remove flour taste. Add 1 c. chicken broth, and whisk constantly! You may notice it becomes lumpy when you add the broth, don't panic, but keep whisking until smooth. Add salt and pepper to taste, I like alot of pepper in this gravy. Continue to cook another 2 minutes while whisking. If it's too thick, add a little more broth until you've reached desired consistency. Serve over chicken. Pure Southern bliss...
Preheat oven 275 degrees
1 c. buttermilk-seasoned with salt and pepper, in a separate dish
2 c. self-rising flour- seasoned with 1t. garlic salt, 1t. paprika, 1/2t. onion powder, 1t. black pepper, in a separate dish
3 large eggs-whisk in 2 T. water
Chicken pieces, bone-in, or- I used 5 boneless, skinless, chicken breast halves
Season both sides of chicken with salt and pepper. Add chicken first to buttermilk, then dredge into flour- shaking off excess, then into the egg bath, then again into the flour mixture. Set aside on platter until all pieces completed. Use enough canola oil (or shortening) in a large skillet until about 1 inch in pan. Heat oil over medium-ish heat until a splatter of water from your hand into oil starts to make a crackling noise. Add pieces of chicken to oil and adjust heat, if too high. With metal spatula, gently loosen chicken, if needed without turning. When underside is a light golden brown, gently turn over with spatula (do not use a fork, you will lose the juices this way). You should only have to turn chicken over once. This took me about 4-5 minutes per each side. When other side also a light golden brown, transfer pieces of chicken to cookie sheet. Bake in 275 degree oven for 30 minutes.
Pan Gravy
Discard all but 2 T. of the oil, reserving browned bits in pan. Return skillet to a medium-high heat and whisk in 2 T. all purpose flour. Cook for at least 3 minutes to remove flour taste. Add 1 c. chicken broth, and whisk constantly! You may notice it becomes lumpy when you add the broth, don't panic, but keep whisking until smooth. Add salt and pepper to taste, I like alot of pepper in this gravy. Continue to cook another 2 minutes while whisking. If it's too thick, add a little more broth until you've reached desired consistency. Serve over chicken. Pure Southern bliss...
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