FRIED CHICKEN WITH BACON AND PEPPER CREAM GRAVY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Fried Chicken with Bacon and Pepper Cream Gravy image

Provided by Lillian Chou

Categories     Milk/Cream     Chicken     Fry     Marinate     Fourth of July     Picnic     Dinner     Lunch     Bacon     Spice     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

For chicken
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
3 cups well-shaken buttermilk
1 large onion, thinly sliced
2 teaspoons hot sauce such as Tabasco
2 cups all-purpose flour
2 teaspoons paprika
1/8 teaspoon cayenne
8 bacon slices (1/2 pound)
About 3 cups vegetable oil
For gravy
4 teaspoons all-purpose flour
2 cups whole milk
Equipment: a deep-fat thermometer

Steps:

  • Marinate chicken:
  • Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt. Marinate chicken, covered and chilled, at least 12 hours.
  • Coat and fry chicken:
  • Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a paper or plastic bag and shake to combine well.
  • Drain chicken well in a colander, discarding marinade and onions, then shake chicken in bag, 1 piece at a time, to coat well. Knock off excess flour and transfer to a sheet of wax paper. Let chicken air-dry 30 minutes.
  • Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
  • Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over medium heat until browned and crisp. Transfer to rack in baking pan and keep warm in oven.
  • Scrape up brown bits from bottom of skillet with a spatula and strain bacon fat through a fine-mesh sieve into a bowl, reserving bits in sieve. Wipe skillet clean and add strained bacon fat. Add enough oil to measure 1/2 inch fat in skillet and heat to 350°F over medium-high heat.
  • Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 minutes for breasts and wings; 10 to 12 minutes for drumsticks and thighs. Transfer chicken to rack with bacon and keep warm in oven. Return fat to 350°F between batches and reserve after frying.
  • Make gravy:
  • Strain frying fat through sieve into a bowl, then return 1 tablespoon fat and all brown bits in sieve to skillet. (Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes.
  • Serve chicken with gravy and bacon.
  • What to drink:
  • Haggipavlu Nemea '04

Prem Bahadur Kuwar
[email protected]

I made this recipe for my family and they loved it. The chicken was crispy and juicy, and the gravy was creamy and flavorful. I will definitely be making this again.


Darrell
[email protected]

This is a great recipe for a special occasion. The chicken is elegant and the gravy is rich and flavorful. I highly recommend this recipe.


Gifty Gerson
[email protected]

I'm not a big fan of fried chicken, but this recipe changed my mind. The chicken was crispy and juicy, and the gravy was amazing. I will definitely be making this again.


Ryan Grivois
[email protected]

This is the best fried chicken recipe I've ever tried. The chicken was so crispy and juicy, and the gravy was to die for. I will definitely be making this again and again.


BB Mehraf
[email protected]

I've made this recipe several times and it's always a crowd-pleaser. The chicken is crispy and juicy, and the gravy is creamy and flavorful. I highly recommend this recipe.


saba fatima fatima
[email protected]

I love this recipe because it's so easy to make. I can have dinner on the table in less than an hour. The chicken is always delicious and the gravy is always perfect.


Jean-Pierre Fourie
[email protected]

This is my go-to recipe for fried chicken. It's always a hit with my family and friends. The chicken is always crispy and juicy, and the gravy is always creamy and flavorful.


Agene Agada
[email protected]

I made this recipe for a potluck and it was a huge hit. Everyone loved the chicken and the gravy. I will definitely be making this again for my next party.


Ussamah Mhamad
[email protected]

This recipe is a bit time-consuming, but it's worth it. The chicken was perfectly cooked and the gravy was delicious. I would definitely recommend this recipe to anyone who loves fried chicken.


ali jutt 1214
[email protected]

I was a bit hesitant to try this recipe because I'm not a big fan of fried chicken. But I'm so glad I did! The chicken was crispy and juicy, and the gravy was amazing. I will definitely be making this again.


md Salauddin
[email protected]

This is the best fried chicken recipe I've ever tried. The chicken was so crispy and juicy, and the gravy was to die for. I will definitely be making this again and again.


Vuyisanani Xaba
[email protected]

I've made this recipe several times now and it's always a hit. The chicken is always crispy and juicy, and the gravy is always creamy and flavorful. I love that this recipe is so easy to make, too.


Javed Garments
[email protected]

This recipe is easy to follow and the results are amazing. The chicken is crispy and juicy, and the gravy is creamy and flavorful. I highly recommend this recipe.


Dulah Dahost
[email protected]

I made this dish last night and it was a hit with my family. The chicken was perfectly cooked and the gravy was delicious. I will definitely be making this again.


Nkunzy Bhasera
[email protected]

This fried chicken recipe with bacon and pepper cream gravy is a winner! The chicken was crispy and juicy, and the gravy was rich and flavorful. I will definitely be making this again.