Country Fried Chicken
Source and licence
"Country Fried Chicken" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Country_Fried_Chicken, revision 4522796), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Country_Fried_Chicken&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522796
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Southern U.S. (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 cups low-fat cultured buttermilk
- 1 ea. (4 pounds) broiler/fryer chicken, cut into individual parts with wings discarded
- ¼ cup paprika
- 3 tbsp salt
- 3 tbsp freshly-ground black pepper
- 3 tbsp lemon pepper
- Flour
- 2 tbsp cayenne pepper
- Vegetable shortening
- 1 cup chicken broth
- 1 cup whole milk
- ¼ cup heavy cream
- 2 tbsp all-purpose flour
- 1 tbsp freshly-ground black pepper
Method
- Combine seasonings for chicken and buttermilk in a large container. Add chicken, toss to coat, and refrigerate overnight to a day.
- Drain chicken in a colander and dredge in flour. Set aside 2–3 minutes.
- Heat enough shortening in a 12-inch cast-iron skillet to 325°F. Add thighs to the center, and breasts and legs to the outer part. Fry 10–12 minutes on each side or until golden brown and internal temperature of thighs is 180°F.
- Remove from pan and drain on a cooling rack. Cover loosely with foil and set aside.
- Pour out all fat except 2 tbsp from pan and place over medium high heat. Add all-purpose flour to pan and whisk continuously until mixture turns blond.
- Deglaze pan with broth and whisk continuously until liquid has reduced by ⅔.
- Add milk, cream, and pepper; bring to a boil. Cook, whisking occasionally, until liquid has reduced to 1 cup and is thickened. If gravy is too thick, add ¼ cup milk at a time.
- Serve chicken smothered with cream gravy.