Chicken Fried Chicken with Cream Gravy

There are hundreds of recipes for fried chicken, and it is the center of more controversies than perhaps any other food item, other then chili. From the seasoning and coating to the fat and cooking time, discussions of "real" fried chicken can start some lively debates. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, butter, lard or bacon grease, or even a combination of these.

One recipe recommends browning before covering, then frying slowly and turning frequently. I have seen recipes that call for the chicken to be not dipped in milk, crumbs, or batter, just flour. Another recipe may require soaking in buttermilk (this is my particular favorite).

The one thing everyone seems to agree on are that the skillet has to be a well-seasoned black cast iron one. Thanks, Mom, for the gift of cast iron!

Biscuits, coleslaw, macaroni and cheese, and corn on the cob are popular side dishes, and in some regions rice is served. Mashed potatoes with gravy is probably the overall favorite, and this is what we had tonight, along with corn.

1-2 lbs chicken pieces

Marinade:

1 cup buttermilk

3 cloves minced garlic

salt and pepper

hot sauce (optional. I use a LOT of it)

1 cup flour

1 t baking soda
1 t garlic powder
1 t onion powder
1/2 t salt
1 t paprika
1 t black pepper

peanut oil (or shortening, lard, etc.)

Mix marinade ingredients. Add chicken (I used boneless skinless thighs). Marinate overnight.

Begin heating oil.

Mix flour and the seasonings in a covered container large enough to shake with all the chicken pieces. When chicken is well covered, add to very hot oil. Cook until crispy and cooked thru, but only turn once.http://media-files.gather.com/images/d762/d972/d743/d224/d96/f3/full.jpg

Drain chicken on rack over paper towels or a paper bag.

Cream Gravy

After the chicken is removed from the skillet, pour off all but about 2 tablespoons of oil, keeping as much of the browned bits as possible in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour, using the left-over flour from the chicken, in to the hot oil, whisking quickly, to brown the flour.

Gradually stir in 3/4 cup cream mixed with 3/4 cup water, whisking constantly to prevent any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.

Variation: I really like mushrooms in my gravy, although the recipe I used did not call for them. I just tossed them in with the cream.http://media-files.gather.com/images/d763/d972/d743/d224/d96/f3/full.jpg

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