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Country Fried Chicken with Gravy

Source of Recipe


From "The Great Southern Food Festival Cookbook"



List of Ingredients



• 3 pounds chicken, cut up
  
• 1 cup buttermilk
  
• 2 cups all-purpose flour
  
• 1 tsp salt
  
• 1 tsp pepper
  
• 1/2 tsp garlic powder
  
• 1 tsp paprika
  
• 1/4 tsp ground sage
  
• 1/4 tsp ground thyme
  
• 1/8 tsp baking powder
  
• Vegetable oil for frying
  
• .
  
• -- Gravy --
  
• 3 Tbsp reserved pan drippings
  
• 3 Tbsp reserved seasoned flour
  
• 2 cups milk
  






Instructions



1. Rinse the chicken and pat dry with paper towels. Place the chicken in a large shallow dish. Add the buttermilk, turning to coat all sides of the chicken. Cover and refrigerate for at least 1 hour. Drain the chicken, discarding the buttermilk.
   
   
2. Combine the flour, salt, pepper, garlic powder, paprika, sage, thyme, and baking powder in a double-strength paper bag. Set aside 3 tablespoons of the seasoned flour for the gravy. Add the chicken pieces to the seasoned flour, one at a time, and shake to coat well. Arrange the chicken on a baking sheet and allow the coating to dry. Pour 1/2 inch of vegetable oil in a heavy skillet and heat over medium-high. Fry the chicken, several pieces at a time, for about 3 minutes on each side. Be careful not to overcrowd. Reduce the heat to medium and return all the chicken to the pan. Cook the chicken, turning occasionally, for 25 to 35 minutes or until the juices run clear and the chicken is tender. Remove to a paper towel-lined platter. Reserve 3 tablespoons of the drippings for the gravy.
   
   
3. For the gravy, heat the reserved drippings in a skillet over medium-high heat. Add the reserved seasoned flour, stirring constantly until brown, about 1 minute. Slowly stir in the milk and continue stirring for about 3 minutes or until the gravy is smooth and thickened. Serve the gravy with the chicken, over mashed potatoes or biscuits.
   
   Makes 6 servings.