CIA Recipes

Buttermilk Fried Chicken – Print This Recipe

Makes 10 servings

• 4 (3 lb 8 oz/1.59 kg) chickens, cut into 10 pieces each
• 16 fl oz/480 mL buttermilk
• 4 tbsp/12 g minced tarragon
• 4 oz/120 mL Dijon mustard
• 1 1/2 tsp/2 g poultry seasoning
• 2 lb/907 g all-purpose flour
• 1 1/2 tsp/3 g cayenne
• 1/2 oz/14 g Old Bay seasoning
• 64 oz/1.92 L vegetable shortening, or as needed
• 20 fl oz/600 mL Country Gravy (recipe follows)

1. Combine the chicken pieces with the buttermilk, tarragon, mustard, and poultry seasoning. Mix well and marinate in the refrigerator overnight.
2. Combine the flour with the cayenne and Old Bay. Mix well.
3. Drain the chicken from the buttermilk mixture. Dredge in the flour and let sit for several minutes.
4. Heat the shortening in a large cast-iron pan. Dredge the chicken in the flour again. Working in batches, pan fry the chicken until golden brown on both sides.
5. Finish the chicken in a 350°F/177°C oven on a roasting rack placed on top of a sheet pan until it reaches an internal temperature of 180°F/82°C.
6. Serve immediately with the Country Gravy or hold it hot for service.

Country Gravy

Makes 32 fl oz/960 mL

• 8 oz/227 g minced slab bacon
• 2 fl oz/60 mL clarified butter
• 8 oz/227 g minced onions
• 2 oz/57 g minced celery
• 1 1/2 tsp/4.50 g minced garlic
• 2 1/2 oz/71 g all-purpose flour
• 40 fl oz/1.20 L chicken stock
• 12 oz/340 g chicken wings, browned
• 1 bay leaf
• salt, as needed
• ground black pepper, as needed
• 3 fl oz/90 mL milk
• 3 fl oz/90 mL heavy cream

1. Render the bacon in the butter over medium-low heat until crispy, about 8 minutes.
2. Add the onions, celery, and garlic, and sweat until the onions are translucent, 4 to 6 minutes.
3. Stir in the flour and cook over medium heat to make a pale roux.
4. Add the stock, wings, and bay leaf. Season with salt and pepper.
5. Simmer the gravy for 1 1/2 to 2 hours, skimming as necessary. Add the milk and cream and return the gravy to a simmer.
6. Strain the gravy. Adjust seasoning with salt and pepper, as needed.
7. The gravy is ready to serve now, or it may be rapidly cooled and refrigerated for later use.