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Buttermilk-Soaked, Bacon-Fried Chicken in Gravy

Source of Recipe

From "Fried Chicken" by Jessica Lang


Recipe Introduction

"There are edible staples that are quintessentially Southern and have sustained generations around the table. Buttermilk, bacon, and gravy are certainly included in that repertoire. Serving fried chicken with all of the above takes it to a sacred place."

List of Ingredients

â—¦ 1 ½ cups buttermilk
â—¦ 2 tablespoons hot sauce, such as Tabasco
â—¦ 1 chicken (about 2 pounds, 8 ounces), cut into 4 pieces
â—¦ 2 cups all-purpose flour
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 12 ounces bacon, chopped into ½-inch pieces
â—¦ Vegetable oil, for frying

Gravy:
â—¦ ¼ cup all-purpose flour
â—¦ 2 cups heavy cream
â—¦ 1 tablespoon dry sherry
â—¦ ½ teaspoon salt


Recipe

To make the marinade, whisk together the buttermilk and hot sauce. Pour into a large zip-top bag and add the chicken. Seal the bag, rub to coat the meat, and refrigerate for 6 hours.

In a bowl, whisk together the flour, salt, and pepper.

In a large heavy skillet, cook the bacon over medium heat until browned and crispy. Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel, reserving drippings in the skillet. Add enough vegetable oil to the skillet drippings to be 1 inch deep and heat over medium heat to 325° F. Set a wire rack over a rimmed baking sheet.

Remove the chicken from the marinade and dredge in the flour mixture, discarding the marinade. Carefully place the chicken in the hot oil and fry, turning often, for 20 to 24 minutes, or until cooked through and juices run clear. Maintain a frying temperature of 320° F. Drain the chicken on the wire rack.

To make the gravy, carefully pour off the hot oil, reserving about ¼ cup in the skillet. Keeping the skillet warm over low heat, whisk in the flour, 1 tablespoon at a time, and cook for 1 minute, whisking constantly. Gradually add the heavy cream and cook for 6 minutes, or until creamy. Stir in the sherry and salt and cook for 1 minute. Serve the gravy over the chicken and top with reserved bacon.

Serves 4