MIDWESTERN FRIED CHICKEN WITH GRAVY

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



Midwestern Fried Chicken with Gravy image

Provided by Amy Thielen

Categories     main-dish

Time 2h10m

Yield 4 to 5 servings

Number Of Ingredients 13

One 4- to 4 1/2-pound chicken, cut into 10 pieces
1 cup buttermilk
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper
2 teaspoons minced fresh thyme
7 cloves garlic, smashed
1 1/2 cups plus 5 teaspoons all-purpose flour
1 cup finely ground butter crackers, such as Ritz or Club (about 1 sleeve)
2 teaspoons sweet paprika
About 2 cups lard or canola oil, for frying
1 small bunch fresh sage
2 1/2 cups chicken stock, low-sodium store-bought or homemade
Mashed potatoes, for serving

Steps:

  • Put the chicken pieces in a large bowl, and add the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, the thyme, and 4 of the garlic cloves. Marinate for at least 1 hour at room temperature or, refrigerated, overnight.
  • Preheat the oven to 350 degrees F, and set a baking sheet fitted with a rack on the middle shelf.
  • Meanwhile, prepare the chicken coating: Combine the 1 1/2 cups flour, the ground crackers, 1 3/4 teaspoons salt, 1 teaspoon pepper, and the paprika in a large bowl. One at a time, take the chicken pieces from the buttermilk and dunk them in the flour dredge, pressing hard to make the coating adhere to every spot. Set aside on a plate.
  • In a large, high-sided cast-iron pan, add lard or oil to a depth of 1 inch. Heat over medium-high heat until a droplet of water sprinkled on the surface sizzles loudly.
  • Give the chicken pieces a fresh roll in the flour mixture if they've absorbed it, and add as many pieces of the dark meat (thighs, wings, and drumsticks) as will fit comfortably in the pan. Fry, turning as needed, until all sides turn dark golden brown, 8 to 10 minutes. Transfer the cooked chicken to the baking sheet in the oven. Continue frying the rest, saving the white breast meat until last, and being careful not to burn the residue forming at the bottom the pan; that's your gravy base. When it is browned, add the chicken to the baking sheet. (Ideally the dark meat should bake in the oven for about 20 minutes and the light meat for about 10 minutes, until cooked through.)
  • Pour off most of the fat in the pan, leaving 2 tablespoons of oil and the brown sludge at the bottom of the pan. (But if any of it looks burnt, discard that as well, because that is the base of your gravy.) Let the pan cool down for a minute. Then add the remaining 3 garlic cloves and the sage, and fry for 1 minute. Add the remaining 5 teaspoons flour and cook, stirring, until the mixture is smooth and light brown, about 2 minutes. Add the stock and whisk until smooth. Cook the gravy over low heat until it thickens softly, about 5 minutes.
  • Season the gravy with salt and pepper to taste, remove the garlic and sage, and pour it into a spouted pitcher to pass behind the hot chicken and the mashed potatoes.

Ellen
[email protected]

I'm not a huge fan of gravy, but the gravy in this recipe is exceptional. It's so creamy and flavorful.


Tyree Blake
[email protected]

I've made this recipe several times now, and I always get compliments on it. It's a great recipe for a crowd.


Rehman Shabber
[email protected]

This is the best fried chicken recipe I've ever had. The secret is in the secret blend of herbs and spices.


1qwruw 1qur
[email protected]

I tried this recipe with boneless chicken breasts and it turned out great.


sibrahim bukhari
[email protected]

I highly recommend using fresh herbs in the gravy. It adds a wonderful aroma and flavor.


Fani Boy
[email protected]

Five stars! This recipe is a keeper.


glen lugado
[email protected]

I've never been a big fan of chicken, but this recipe changed my mind. So crispy and juicy!


Patrick Spurgeon
[email protected]

This was a hit at our last potluck. Everyone raved about the flavor.


chell willis
[email protected]

Easy to follow, delicious results. I'll definitely be making this again.


Manuela Perez
[email protected]

My family loved this recipe. It's now become a weekly staple in our house.


Bernard Kingly
[email protected]

The gravy is the star of this dish. It's creamy, savory, and has the perfect consistency.


Sammie Sam S.
[email protected]

Perfect crispy fried chicken with just the right amount of flavor.


Milan koirala
[email protected]

This recipe saved the day! I had unexpected guests coming over and cooked this in a hurry. Everyone loved it!


Sufyan Rajput
[email protected]

This was one of the easiest fried chicken recipes I've ever tried. It was also one of the tastiest!


Silas Onyeka
[email protected]

I love the simplicity of this recipe. Just a few ingredients, and you end up with a delicious meal.


Tanjin Tisha
[email protected]

Amazing recipe! The step-by-step guide made it easy for me to follow, even as a beginner in the kitchen. The result was superb!


Kimberly Fortney
[email protected]

I've cooked this dish five times now, and it never disappoints.


Vanessa Alford
[email protected]

Have you tried this recipe? It was absolutely delicious! The chicken was crispy and juicy, and the gravy was rich and flavorful. I highly recommend it!