- 4
Ingredients
- 1 (4-pound) chicken, cut into pieces
- Coarse salt and freshly ground black pepper
- 2 cups all-purpose flour, plus more if needed
- 1/4 teaspoon cayenne pepper
- 2 cups canola oil
- 2 tablespoons unsalted butter
- 2 cups chicken stock or low-fat, reduced-sodium chicken broth, or 1 cup milk plus 1 cup chicken stock or broth
Preparation
Step 1
Season the chicken generously with salt and pepper. Set aside. Place the flour in a shallow plate and season with cayenne, salt, and pepper. Set aside. Line a baking sheet or large plate with brown paper bags or several layers of paper towels.
Heat the oil in a large skillet, preferably cast iron, over medium-high heat until the temperature measures 375°F on a deep-fat thermometer.
Meanwhile, to fry the chicken, starting with the dark meat (since it takes longer to cook) and working one piece at a time, dredge the chicken in the seasoned flour, turning to coat. Shake to remove excess flour. Reserve any leftover seasoned flour for the gravy.
One piece at a time, slip the chicken into the hot fat without crowding; the fat should not quite cover the chicken. Adjust the heat as necessary to maintain the temperature at 375°F. At this stage, a splatter guard (a wire cover laid over the pan) may prove useful to contain the hot grease. The guard lets the steam escape, while allowing the chicken to brown nicely.
Fry the pieces, turning them once or twice, until the coating is a rich, golden brown on all sides, 10 to 14 minutes. Decrease the heat to medium-low and cover the skillet. Continue cooking until the chicken is cooked all the way through and the juices run clear when pricked with a knife, an additional 10 to 15 minutes. (An instant-read thermometer inserted into a thigh should register 170°F.) Remove the pieces and drain on the prepared baking sheet. (Do not hold the chicken in a warm oven; it will get soggy.)
To make the gravy, remove the skillet from the heat. Pour off most of the grease, leaving 2 to 3 tablespoons and any browned bits.
Decrease the heat to very low. Add the butter and cook until foaming. Add 4 tablespoons of the reserved seasoned flour and stir to combine. Cook, whisking constantly, until golden brown, 2 to 3 minutes. Whisk in the stock. Increase the heat to medium and bring to a boil. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon. Add more stock or water to achieve the correct consistency. Taste and adjust for seasoning with salt and pepper.
Enter your email address to subscribe to this blog and receive notifications of new posts by email.
Email Address
All rights reserved | Copyright 2013 | Virginia Willis Culinary Enterprises, Inc. |
Send to Email Address
Your Email Address
Post was not sent - check your email addresses!