Southern Fried Chicken with Country-Style Gravy
4 fryer chickens
Salt & Pepper, as needed
1 qt buttermilk
4 oz mustard
1 Tbsp tarragon leaves, chopped
2 oz flour for pan gravy, plus as needed for coating
Vegetable oil for pan frying, as needed
24 oz milk
• Cut the chicken in eighths. Trim the chicken pieces and season well with salt and pepper.
• Combine the buttermilk, mustard and tarragon. Add the chicken pieces and turn until coated evenly. Let marinate under refrigeration for at least 4 hours or up to overnight.
• Remove the chicken from the buttermilk and let it drain. Dredge the chicken in flour until well coated.
• Heat about 1/2-inch of oil to about 350 degrees F over medium heat. Add the chicken to the hot oil and pan fry on the first side for about 5 to 6 minutes, or until golden brown and crisp. Turn once, and finish pan frying on the second side about 7 to 8 minutes more or to an internal temperature of 170 degrees F for breast portions, 180 degrees F for thigh and leg portions.
• Blot the chicken pieces on absorbent paper and keep warm while preparing the pan gravy.
• Pour off most of the oil from the pan, leaving about 2 oz in the pan. Add 2 oz of flour for roux. Cook the roux, stirring frequently, until golden, about 5 to 6 minutes.
• Add the milk to the roux, stirring well to remove all lumps. Simmer for 15 to 20 minutes, stirring and skimming as necessary. Adjust the seasoning with salt and pepper. Strain the gravy and serve.
Recipe courtesy of The Professional Chef, 7th edition