Provided by Food Network
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour.
- In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
- After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread.
- Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes.
- Yield: 6 to 8 portions
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Beth
[email protected]Meh.
Abdul Rana
[email protected]This recipe is a great starting point, but I would recommend making some changes. The chicken could have been more flavorful and the gravy could have been thicker.
Rama Krisna
[email protected]I would give this recipe a 3 out of 5. The chicken was a bit tough, but the gravy was delicious.
Traviezo Chavez
[email protected]This recipe was easy to follow and the chicken turned out great. The gravy was a bit bland, but I added some extra spices and it was perfect.
TheSudhir View
[email protected]The chicken was a bit dry, but the gravy was delicious. I would recommend using a different chicken cooking method.
tinashe makos
[email protected]This recipe is a winner! The chicken was so moist and flavorful, and the gravy was rich and creamy. I will definitely be making this again and again.
SANA Ali
[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 so flavorful.
Thamsanqa Mkholongo
[email protected]This is the best fried chicken recipe I've ever tried. The chicken was so tender and juicy, and the gravy was amazing. I highly recommend this recipe.
Ben Page
[email protected]I made this recipe last night and it was delicious! The chicken was perfectly cooked and the gravy was so flavorful. I will definitely be making this again.
Anthony Gannon
[email protected]The chicken was crispy and juicy, and the gravy was perfect. I served it with mashed potatoes and green beans, and it was a hit with my family.
Evelyn siziba
[email protected]This buttermilk fried chicken recipe is a keeper! The chicken was so moist and flavorful, and the gravy was rich and creamy. I'll definitely be making this again.