Try this Fried Chicken w/Black Pepper Gravy recipe, or contribute your own.
Suggest a better descriptionSource: Recipe from Trisha Yearwood
1) For the chicken: whisk together the flour, baking powder, mustard, paprika, garlic, onion, cayenne, salt and pepper in a large mixing bowl. Whisk together the buttermilk, hot sauce and vinegar in a second large mixing bowl.
2) Get a platter ready to set the dredged chicken on before it goes into the cooker.
3) Put the chicken pieces on the platter. Sprinkle liberally with salt and pepper, on both sides.
4) Place a large cast-iron skillet over medium heat. Add the vegetable shortening to the skillet and heat until melted. Once all the shortening has turned to liquid, add oil to the skill until it comes up 1" from the rim. Attach a deep-frying thermometer to the skillet and preheat the oil to 350 degrees.
5) While the oil is coming to temperature, dread the chicken. Working with one hand dedicated to the flour mixture and one hand dedicated to the buttermilk, dredge the chicken thoroughly in the flour mixture. Shake each piece individually to make sure it is fully coated and any excess flour is released. Place in the buttermilk mixture and toss gently to coat. Place the chicken back into the flour mixture to dredge again. Remove from the flour mixture and place on the platter.
5) Carefully add half the chicken to the oil. This will cause the temperature to decrease, so adjust the heat to maintain 325 degrees. Fry the chicken, flipping only once halfway through, until an instant-read thermometer inserted in the thickest part of the meat registers 170 degrees, 14-18 minutes. Remove the chicken to a cooling rack with paper towels underneath to catch any run-off. Sprinkle with kosher salt and set aside; fry the remaining chicken.
6) For the gravy: transfer 1/4 cup of the frying oil to another cast-iron skillet over medium heat. Whisk in 1/4 cup of the flour mixture used to dredge the chicken. Cook until a smooth paste is formed, 2-3 minutes. While whisking continuously, pour in the milk. Simmer until the sauce thickens and can easily coat the back of a spoon, about 8 minutes. Season with salt, pepper and hot sauce. Pour the gravy over the fried chicken. Serve with mashed potatoes and corn.
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Serving Size: 1 Serving (708g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1973 | ||
Calories from Fat: 1382 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 153.5g | 205 % | |
Saturated Fat 58.2g | 291 % | |
Monounsaturated Fat 66.6g | ||
Polyunsanturated Fat 20.9g | ||
Cholesterol 269.4mg | 83 % | |
Sodium 2290.6mg | 79 % | |
Potassium 1055.5mg | 28 % | |
Total Carbohydrate 85g | 25 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 81.3g | ||
Protein 58.7g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1973
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