Fried Chicken and Gravy
- 1 chicken, cut into pieces
- Buttermilk
- 2 eggs
- 1 cup whole milk
- 2 cups flour
- pinch or two of garlic powder
- 1/4 teaspoon baking powder
- Crisco or vegetable oil or peanut oil, deep enough for frying Ingredients
For Gravy
- 2 tablespoons unsalted butter
- 1 cup milk
- 1 cup chicken stock
- Coarse salt and freshly ground black pepper
Soak the chicken overnight in buttermilk.
Place the flour in a brown paper bag and season with garlic powder, baking powder, salt, and pepper. Set aside.
Line a large plate with several layers of paper towels.
Heat Crisco/oil in a large, well-seasoned cast iron skillet, over medium heat. You may have to experiment with the temperature on your stove. The point is to brown the outside without burning while cooking the inside.
Beat the eggs and add whole milk, then dip the chicken in the mixture and place the chicken, one piece at a time, in the bag containing the seasoned flour mixture and shake. Repeat the egg-wash and flour procedure if you want extra crispy chicken like the Colonel.
You may skip this step altogether if enough flour mixture sticks to the buttermilk on the chicken. Remember to reserve any leftover seasoned flour for the gravy.
Slip the chicken into the hot fat without crowding; the fat should not quite cover the chicken, and when you drop the chicken in, it should sizzle. Adjust the heat if necessary.
At this stage, a splatter guard (a wire cover laid over the pan) may prove useful to contain the hot grease. The guard lets the steam escape, while allowing the chicken to brown nicely. This is the tricky part...Fry the pieces, turning only once, until the coating is a rich, golden brown on all sides, 10 to 14 minutes.
Decrease the heat to medium-low and cover the skillet. Continue cooking until the chicken is cooked all the way through, an additional 10 to 15 minutes.
Remove the pieces and drain on the prepared paper towels. Do not hold the chicken in a warm oven; it will get soggy.
Gravy… To make the gravy, remove the skillet from the heat.
Pour off most of the grease, leaving 2 to 3 tablespoons and any browned bits.
Decrease the heat to very low. Add the butter and cook until foaming.
Add 4 tablespoons of the reserved seasoned flour and stir to combine. Cook, whisking constantly, until golden brown, 2 to 3 minutes.
Whisk in the milk and stock.
Increase the heat to medium and bring to a boil. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon. Add more stock or milk to achieve the correct consistency. Taste and adjust for seasoning with salt and pepper, and even a little cayenne if you‘re up for it.
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