SPICY FRIED CHICKEN WITH BUTTERMILK GRAVY

Steps:

• In a bowl, combine 2 cups buttermilk, garlic and pepper sauce. Add chicken and toss. Cover and refrigerate for 4 hours or overnight.
• Preheat oven to 400 degrees.
• In a large heavy skillet, heat oil over medium high heat until hot but not smoking.
• In a large paper bag, combine dry ingredients: flour, paprika, basil, thyme. pepper, garlic powder, onion powder, cayenne and salt.
• Remove 1/3 of chicken from marinade, shaking off excess. Place chicken in bag and shake to coat. Shake off excess flour and place in skillet.
• Cook, turning once, until browned, about 10 minutes. Oil should be hot but not smoking.
• Transfer chicken to baking sheet. Repeat with remaining chicken.
• Discard marinade but reserve 1/4 c of seasoned flour and leave 3 T of oil in the skillet.
• Bake chicken 20-25 minutes.
• Transfer to paper towel lined baking sheet.
• Return skillet with reserved oil to stove and heat over medium low heat. Whisk in reserved flour and simmer for 2 minutes.
• Whisk in 1 cup buttermilk and heat;do not boil.
• Season with salt and pepper and pepper sauce to taste.
• Transfer chicken to a platter.
• Serve with potatoes and gravy.