cup lard, 1/2 cup chicken fat or 1/2 cup peanut oil
cups chicken stock
hot sauce, to taste (recommend Ardvark Habanero)
Serving Size: 1 (488) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 744 g56 %
Total Fat 82.8 g127 %
Saturated Fat 26.6 g132 %
Cholesterol 278.5 mg
Sodium 619.6 mg
Dietary Fiber 2 g8 %
Sugars 9 g36 %
Protein 72.7 g
Season chicken pieces with salt and freshly ground black pepper. Combine buttermilk with 3 smashed garlic cloves and half the sage. Add chicken to buttermilk mixture and marinate at least 2 hours or overnight.
Preheat oven to 375 degrees F. Combine 1 cup flour, cracker crumbs and paprika. Remove chicken from buttermilk and dredge in flour mixture, shaking off excess. Warm a large cast iron skillet over medium-high heat.
When pan is hot, add lard, fat or oil, and then breaded chicken pieces in a single layer (work in batches if necessary; don't crowd pan). Brown chicken on both sides until golden. Transfer chicken to a baking sheet with tongs leaving fat in pan. Bake until cooked through (12 to 15 minutes).
While chicken is baking, make gravy. Add remaining 3 cloves garlic and remaining sage to fat in skillet. Cook over medium heat 1 to 2 minutes until sage crisps and garlic becomes aromatic. Add remaining 3 Tbsp flour.
Whisk to combine, then cook 1 to 2 minutes. Slowly whisk in 1 cup chicken stock, whisking until there are no lumps, then whisk in remaining stock. Season with salt and freshly ground black pepper and bring to a gentle boil. Reduce heat to maintain a simmer and cook about 15 minutes, stirring occasionally.
Strain into a small saucepan and check for seasoning one more time, adding more salt and pepper if necessary. Add a few dashes of your favorite hot sauce, making it as spicy as you’d like.
Remove the chicken from the oven and let it rest 5 minutes. Serve with gravy.