- 2
Ingredients
- Cream Gravy:
- 4 (5- to 7-ounce) bone-in chicken thighs, trimmed, or 2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
- Salt and pepper
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 cup plus 2 Tablespoons buttermilk
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 small rosemary sprig
- 1 1/2 cups peanut or vegetable oil
- 1/4 cup pan drippings (from frying chicken)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon ground black pepper
- Salt
- Kentucky Fried Chicken:
- Mix With 2 Cups White Flour
- 2/3 Tablespoon Salt
- 1/2 Tablespoon Thyme
- 1/2 Tablespoon Basil
- 1/3 Tablespoon Oregano
- 1 Tablespoon Celery Salt
- 1 Tablespoon Black Pepper
- 1 Tablespoon Dried Mustard
- 4 Tablespoons Paprika
- 2 Tablespoons Garlic Salt
- 1 Tablespoon Ground Ginger
- 3 Tablespoons White Pepper
Preparation
Step 1
1. Place chicken in a bowl. Place thyme sprigs, rosemary sprig and bay leaf on top. Add 2 teaspoons of salt and 1/2 teaspoon of pepper to 1 cup of buttermilk. Whisk to combine and pour over chicken and herbs. Cover and refrigerate for 4 hours.
2. Combine flour, baking powder, garlic powder, thyme, cayenne, 2 teaspoons salt, and 1 teaspoon pepper in shallow dish. Add 2 tablespoons buttermilk to flour mixture and rub together with your fingers until liquid is incorporated and shaggy pieces form.
3. Set wire rack inside rimmed baking sheet. Remove 1 piece of chicken at a time from the buttermilk marinade, letting excess marinade and any herbs go back into container. Dredge chicken in flour mixture, pressing to adhere. Transfer chicken to prepared wire rack. Refrigerate for 30 minutes to 1 hour.
3. Line large plate with paper towels. Add oil to 10-inch skillet until it measures about 1/2 inch deep and heat over medium heat to 350 degrees. Add chicken to hot oil, skin side down. Cover and fry until deep golden brown, 6 to 8 minutes, checking for even browning and rearranging pieces as needed halfway through frying. Adjust burner, if necessary, to maintain oil temperature around 300 degrees.
4. Turn chicken pieces over and continue to fry, uncovered, until chicken is deep golden brown on second side and thighs register 175 degrees or breasts register 160 degrees, 6 to 10 minutes longer. Transfer chicken to prepared plate and let cool for 5 minutes, flipping once to evenly blot away oil. Serve.
For Gravy:
Pour off all but 1/4 cup oil in pot. Stir in flour and cook until golden, about 2 minutes. Slowly whisk in broth, cream, and pepper. Simmer until thickened, about 5 minutes. Season with salt and serve with chicken.