Southern Fried Chicken
Source of Recipe
Bon Appetit
List of Ingredients
- Gravy:
- 1/4 cup coarsely chopped bacon
- 2 cups chopped stemmed shiitake mushrooms
- 1 3/4 cups chopped onions
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3 Tbsp all purpose flour
- 1/4 cup dry red wine
- 3 cups chicken stock or canned low-salt chicken broth
- 2 Tbsp chopped fresh Italian parsley
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- Chicken:
- 2 cups all purpose flour
- 1 Tbsp salt
- 1 Tbsp ground black pepper
- 1 Tbsp chili pepper
- 1 Tbsp paprika
- 1 Tbsp dried mustard
- 1 1/2 tsps dried thyme
- 3 large eggs
- 12 skinless boneless chicken thighs (about 2 2/3 pounds)
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- Olive oil (for frying)
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Instructions
- For Gravy: Saute chopped bacon in heavy large saucepan over medium heat until crisp, about 5 minutes. Increase heat to medium-high. Add shiitake mushrooms, onions, garlic, thyme, and oregano and saute until onions are tender, about 5 minutes. Reduce heat to medium. Add flour and stir 1 minute. Stir in wine, scraping up browned bits from bottom of pan. Stir in chicken stock and parsley. Simmer until gravy thickens slightly, stirring occasionally, about 10 minutes. Season gravy to taste with salt and pepper.
- For Chicken: Preheat oven to 400 degrees. Mix flour, salt, black pepper, chili pepper, paprika, dried mustard and dried thyme in medium bowl to blend. Whisk eggs in another medium bowl to blend. Dredge chicken thighs in flour mixture, coat with egg, then dredge again in flour mixture. Transfer chicken to baking sheet.
- Add enough olive oil to heavy large skillet to come 1/4 inch up sides of pan. Heat oil over medium-high heat until very hot. Working in batches, fry chicken thighs until brown, about 2 minutes per side.
Final Comments
6 servings
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