Recipe by QueenJellyBean
This recipe is off a recipe card I got at a grocery store. It says that the recipe is from Mississippi Memories by Rick Rodgers, Delta Queen Steamboat Company. This recipe recaptures the sumptuous, southern eating traditions found on grand riverboats. This is southern fried chicken...kicked up a notch! Prep time does not include the chicken soaking time.
Top Review by Chef shapeweaver �
Before continuing,I'm pleased to be the first one to rate this recipe.:) I made this on 2/7/10 for the " Comfort Food Event " in the Food Photo Forum. Except for using chicken legs and thighs, the recipe was made as it was written.After preparing and tasting the chicken my SO seemed to enjoy it,but I thought it could be a bit more spiceier.As for the gravy, I did need to add some salt & pepper to give it a bit more flavor.Thanks for posting and," Keep Smiling :) "
- 3 cups buttermilk, divided
- 2 garlic cloves, crushed through a press
- 1 teaspoon hot pepper sauce
- 2 (3 1/2 lb) whole chickens (each cut into 8 pieces)
- 2 cups vegetable oil
- 2 cups flour
- 2 tablespoons paprika
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon cayenne pepper (to taste)
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups milk
- salt and pepper, to taste
- hot pepper sauce, to taste
Directions See How It's Made
- 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.