Burton's Southern Fried Chicken with White Gravy

Name: Burton's Southern Fried Chicken with White Gravy
Prep time: 8 h 50 min
Cook time: 8 h 50 min
Total time: 8 h 50 min
Yield: 4
Cuisine: Southern
Ingredients: 473 milliliters buttermilk; 2 eggs; 118 milliliters all-purpose flour; 118 milliliters quick-mixing flour (such as Wondra®); 59 milliliters chopped fresh parsley; 59 milliliters chopped fresh sage; 59 milliliters chopped fresh tarragon; 1 teaspoon garlic salt; 473 milliliters grapeseed oil for frying; 1 teaspoon ground cayenne pepper; 1 pinch salt and ground white pepper to taste; 4 servings salt and ground black pepper to taste; 1 teaspoon onion powder; 1 teaspoon onion salt; 1 teaspoon paprika; 2 skinless, boneless chicken breast halves, halved; 473 milliliters whole milk

Burton's Southern Fried Chicken with White Gravy might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 477 calories, 27g of protein, and 23g of fat each. From preparation to the plate, this recipe takes about 8 hours and 50 minutes. This recipe is typical of Southern cuisine. If you have onion salt, quick-mixing flour, salt and ground pepper, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl.

Ingredients you will need

Cayenne Pepper

Onion Powder

Buttermilk

Tarragon

Paprika

Parsley

Sage

Equipment you will use

Whisk

Bowl

Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days).

Ingredients you will need

Chicken Breast

Buttermilk

Drain chicken pieces in a colander.

Ingredients you will need

Chicken Pieces

Equipment you will use

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.

Ingredients you will need

All Purpose Flour

Cayenne Pepper

Black Pepper

Onion Salt

Salt

Equipment you will use

Ziploc Bags

Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Egg

Milk

Equipment you will use

Whisk

Bowl

Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles.

Ingredients you will need

Cooking Oil

All Purpose Flour

Equipment you will use

Frying Pan

Place 1/2 cup all-purpose flour into a shallow bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

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.

Ingredients you will need

Chicken Pieces

Seasoned Flour

Whole Chicken

Dip

Egg

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Whole Chicken

Cooking Oil

Drain on a rack.

Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

White Pepper

All Purpose Flour

Gravy

Milk

Salt

Cooking Oil

Equipment you will use

Whisk

Serve gravy with fried chicken.

Ingredients you will need

Whole Chicken

Gravy

Equipment

Ingredients

Servings:

473milliliters

buttermilk 2

eggs 118milliliters

all-purpose flour 118milliliters

quick-mixing flour (such as Wondra®)59milliliters

chopped fresh parsley 59milliliters

chopped fresh sage 59milliliters

chopped fresh tarragon 1teaspoon

garlic salt 473milliliters

grapeseed oil for frying 1teaspoon

ground cayenne pepper 1pinch

salt and ground white pepper to taste 4servings

salt and ground black pepper to taste 1teaspoon

onion powder 1teaspoon

onion salt 1teaspoon

paprika 2

skinless, boneless chicken breast halves, halved 473milliliters

whole milk

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Schloss Vollrads Riesling Spatlese with a 4 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Schloss Vollrads Riesling Spatlese

Classic natural sweet Spatlese with nice acidity and elegant, natural residual sugar. Selective harvest, gentle processing of the must, systematic clarification, slow fermentation and careful finishing are the basics for this traditional Vollrads' Riesling.This wine pairs perfectly with Asian cuisine due to the harmony of sweetness and acidity. Also interesting taste combinations can be achieved through the pairing of blue-veined cheese or a fruit dessert.