Spicy Fried Chicken With Buttermilk Gravy
Ready In: 55 mins
Serves: 6-8
Ingredients
- 3 cups buttermilk, divided
- 2 garlic cloves, crushed through a press
- 1 teaspoon hot pepper sauce
- 2 (3 1/2lb) 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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off