
Southern Fried Chicken with Country Gravy
A delicious american dish.
Total Time
128 min
Serves
4
Rating
0.0 (0)
Ingredients
- 1 fryer chicken (2 1/2-3 1/2 lb)
- Salt and freshly ground pepper
- 1 cup buttermilk
- 1 Tbsp mustard
- 2 tsp chopped fresh tarragon
- 2 tsp all-purpose flour
- plus more for dredging
- Vegetable oil for pan-frying
- 1 cup whole milk
- warmed
Instructions
- 1
Cut the chicken into serving pieces.
- 2
Trim the pieces of excess fat and season well with salt and pepper.
- 3
Whisk together the buttermilk, mustard, and tarragon in a large bowl to make a marinade.
- 4
Put the marinade and chicken pieces in a resealable plastic bag, close, and squeeze until coated evenly.
- 5
Place in the refrigerator and marinate for at least 4 hours and up to 12 hours, turning occasionally.
- 6
Preheat the oven to 300°F.
- 7
Remove the chicken from the marinade, allowing any excess to drip off.
- 8
Dredge in the flour.
- 9
Pour the oil into a skillet to a depth of 1/2 inch.
- 10
Heat over medium heat until it registers 350°F on a deep-frying thermometer.
- 11
Add the legs and thighs to the hot oil, in batches as needed.
- 12
Pan-fry until golden brown on the first side, 6—7 minutes, then turn and fry on the second side until golden, 7—8 minutes more.
- 13
Place on a rack in a baking pan and put in the oven.
- 14
Use a slotted spoon to remove browned bits from the oil and let the oil return to 350°F.
- 15
Continue frying the breast pieces in the same way, then add to the pan in the oven.