RCI-MT.006.0099.001
Country Fried Chicken
Country Fried Chicken from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- low-fat buttermilk2 cups
- (4-pound) broiler/fryer chicken1 unitcut into individual parts and wings discarded
- paprika1/4 cup
- tbs salt3 unit
- tbs freshly ground black pepper3 unit
- tbs lemon pepper3 unit
- Flour1 unit
- tbs cayenne pepper2 unit
- Vegetable shortening1 unit
- chicken broth1 cup
- whole milk1 cupmixed with 1/4 cup heavy cream
- tbs all-purpose flour2 unit
- tbs freshly ground black pepper1 unit
Method
1
Combine seasonings for chicken and buttermilk in a large container. Add chicken, toss to coat, and refrigerate overnight to a day.
2
Drain chicken in a colander and dredge in flour. Set aside 2-3 minutes.
3
Heat enough shortening in a 12 inch cast-iron skillet to 325 degrees F. Add thighs to the center, and breasts and legs to the outer part. Fry 10-12 minutes on each side or until golden brown and internal temperature of thighs is 180 degrees F.
4
Remove from pan and drain on a cooling rack. Cover loosely with foil and set aside.
5
Pour out all fat except 2 tbs from pan and place over medium high heat. Add all-purpose flour to pan and whisk continuously until mixture turns blond.
6
Deglaze pan with broth and whisk continuously until liquid has reduced by 2/3.
7
Add milk mixture and pepper; bring to a boil. Cook, whisking occasionally, until liquid has reduced to 1 cup and is thickened. If gravy is too thick, add 1/4 cup milk at a time.
8
Serve chicken smothered with cream gravy.