How to make it

  • Marinate chicken:
  • Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt. Marinate chicken, covered and chilled, at least 12 hours.
  • Coat and fry chicken:
  • Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a paper or plastic bag and shake to combine well.
  • Drain chicken well in a colander, discarding marinade and onions, then shake chicken in bag, 1 piece at a time, to coat well. Knock off excess flour and transfer to a sheet of wax paper. Let chicken air-dry 30 minutes.
  • Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
  • Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over medium heat until browned and crisp. Transfer to rack in baking pan and keep warm in oven.
  • Scrape up brown bits from bottom of skillet with a spatula and strain bacon fat through a fine-mesh sieve into a bowl, reserving bits in sieve. Wipe skillet clean and add strained bacon fat. Add enough oil to measure 1/2 inch fat in skillet and heat to 350°F over medium-high heat.
  • Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 minutes for breasts and wings; 10 to 12 minutes for drumsticks and thighs. Transfer chicken to rack with bacon and keep warm in oven. Return fat to 350°F between batches and reserve after frying.
  • Make gravy:
  • Strain frying fat through sieve into a bowl, then return 1 tablespoon fat and all brown bits in sieve to skillet. (Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes.
  • Serve chicken with gravy and bacon.

Reviews & Comments 3

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    " It was excellent "
    bluewaterandsand ate it and said...
    Looks wonderful! I just love the smell of chicken, frying.All this needs, is a pan of buttermilk biscuits for that gravy. We use buttermilk a lot. I also soak fish in buttermilk.
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    " It was excellent "
    gagagrits ate it and said...
    Peeta wait till you try soaking it in Buttermilk, I have found this secret out a couple of years ago. It really makes the chicken juicer and enhances the flavor, you'll love it. I love the spices in the coating and the gravey sounds delish...:)
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    All I can say is, deeelicious! This type of food is like comfort food for me! 5 forks and a smile!
    Was this review helpful? Yes Flag

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