Nutty Fried Chicken with Milk Gravy

By beltranm

The combination of this nutty dusting for frying the chicken and the sweet and creamy potatoes awash in milk gravy leaves The Colonel in the dust. The roasted mixed nuts add a touch of unexpected complexity. And if you’re looking for a family night comfort food fix, this is it.

From Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing

Ingredients

• 6 6 6 (6-ounce) boneless, skinless chicken breasts
• 2 2 2 cups buttermilk
• 2 2 2 cups panko bread crumbs
• 2 2 2 cups roasted and salted mixed nuts
• 2 2 2 cups canola oil
• Milk Gravy (see below)

Details

Servings 6
Adapted from 1 In a heavy saucepan, melt the butter over low heat. Add the flour and whisk to combine. Increase the heat to medium and stir the mixture constantly for 2 minutes. You want to be sure the mixture does not brown. Slowly whisk in the milk and

Preparation

Step 1

Marinate the chicken in the buttermilk in the refrigerator for at least 1 hour. Combine the bread crumbs and nuts in a food processor and grind until fine. In a cast-iron skillet, heat the canola oil to 325˚F, or until the oil is bubbling. Remove the chicken from the buttermilk and dredge in the nut mixture until well coated. Fry the chicken in the hot oil for 4 to 5 minutes on each side, until golden brown. Transfer the chicken to paper towels to drain the excess oil. Top generously with the gravy.

Milk Gravy:

2 tablespoons unsalted butter
2 cups whole milk
3/4 teaspoon sea salt, or as needed
1/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

In a heavy saucepan, melt the butter over low heat. Add the flour and whisk to combine. Increase the heat to medium and stir the mixture constantly for 2 minutes. You want to be sure the mixture does not brown. Slowly whisk in the milk and add the salt. Cook over medium heat, stirring constantly with a wooden spoon for about 5 minutes, or until the mixture thickens and coats the spoon. Add the black pepper and cayenne. Taste and add more salt, if needed. Remove from the heat and serve, or cool and refrigerate in an airtight container for up to 1 week.