Time 1h10m Yield 6 servings. Number Of Ingredients 18 Steps:
In a shallow dish, combine the first 7 ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then place in flour mixture, a few pieces at a time, and turn to coat. , In a large skillet, heat 1/4 in. oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings. , For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.
Time 8h50m Yield 4 Number Of Ingredients 21 Steps:
Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander. Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper. Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl. Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken. Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack. Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.
Time 45m Yield 4 serving(s) Number Of Ingredients 12 Steps:
FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces. Cover and refrigerate 8 hours. Or cover chicken pieces with buttermilk and refrigerate for 8 hours - if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate. Drain chicken; rinse with cold water, and pat dry. Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken - for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture . Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag. Place 2 pieces of chicken in bag; seal. Shake to coat completely. Remove chicken, and repeat procedure with remaining pieces. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain chicken on a paper towel-lined plate placed over a large bowl of hot water. FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet. Place skillet over medium heat. Add flour to drippings, stirring constantly, until browned. Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes). Stir in salt and pepper. Serve immediately. Yield: 1 2/3 cups. Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.
Time 40m Yield 5 servings Number Of Ingredients 7 Steps:
Place the flour, pepper, garlic salt and salt in a large plastic resealable bag, and shake to mix. Set aside 5 tablespoons of the flour mixture for later use. Add the chicken to the resealable bag and shake until evenly coated. Fill a cast-iron frying pan halfway with vegetable oil and heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. Add the chicken and fry until both sides are fully browned and reach an internal temperature of 165 degrees F, about 7 minutes for the white meat and 14 minutes for the dark meat. Drain the fried chicken on a paper-towel-lined plate. Drain the oil from the frying pan, leaving behind the brown bits. Add the onions and saute over medium-high heat until they begin to brown, about 3 minutes. Add 3 cups of water and the reserved flour, and whisk until the gravy thickens, about 15 minutes. Plate the chicken and pour some gravy over the top to serve.
Time 1h5m Yield 4 servings Number Of Ingredients 13 Steps:
Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside. Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F. Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside. Pour out the leftover oil from the skillet and discard it. Be careful to keep all the brown bits on the bottom of the skillet-they have all the flavor! Place the skillet back on the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour, creating a roux that looks like wet sand. Cook the roux, whisking, until golden brown, about 4 minutes. Whisk in the milk a third at a time, continuing to whisk so no lumps form. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until luscious and thick, 5 to 7 minutes. Stir in the parsley and chives. Move to the indirect side to keep warm. To serve: Place a piece of chicken fried steak on a plate. Spoon the gravy over the top.
Time 55m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning. Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly. Pour enough oil into a large skillet to make a depth of 1". Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one). If not, just test heat by sprinkling a drop of water into grease, if it pops, it’s ready enough. (Stand back, so you don’t get splattered). Add chicken, skin side down. When underside of chicken starts to brown, lower heat and partially cover skillet with lid. Turn chicken pieces after 15 minutes. Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer. Drain on paper toweling, keep warm. Serve with Cream Gravy, if you wish. For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan. Stir in 2 tablespoons flour; heat until light brown. Remove from heat; gradually stir in 1 cup light cream. Return to heat; cook, stirring constantly, until thickened and bubbly. If too thick, add more cream. Taste; add salt and pepper as needed. Makes about 1-1/4 cups.
