I thought this was a very good ~basic~ recipe for fried chicken. I soaked my chicken in the buttermilk (and I used enough to almost cover the chicken in a ziploc container, turned twice during soak) for 24 hours before shaking in paper bag (lunch size is perfect). I added LOTS of garlic powder, salt, pepper, paprika, a little cayenne powder and thyme to my flour. After all the chicken was coated, I reserved the buttermilk that it had soaked in and used that for the milk called for in the gravy recipe. I fried my chicken in melted Crisco until it was dark golden, drained it on paper towels, and then finished cooking in the oven at 350 for 35 to 40 minutes (juices MUST be clear!). Finishing it off in the oven also helped drain the rest of the grease from frying.
For the gravy, I didn't use any water. What buttermilk I was short (for the 2 1/2 cups of liquid) I just added some whole milk. As it thickened up, I added a bit of salt and pepper. Make sure that you heat the buttermilk to boiling if it was used to soak the chicken, it has to get hot enough to kill any bacteria left from the chicken juices. I thought that the gravy tasted better, and a bit tangier, when I used at least some buttermilk in place of all milk. I've made this recipe about 3 times, it's fairly easy and takes only minor ahead-of-time preparations. When finishing it off in the oven, it does take about an hour and a half cook time.
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I thought this was a very good ~basic~ recipe for fried chicken. I soaked my chicken in the...