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Michael Symon's Midwestern Fried Chicken

Midwestern Fried Chicken Michael Symon
Buttermilk Fried Chicken
skill level
Moderate
time
Over 120min
servings
6
cost
$
Contributed by :
Midwestern Fried Chicken Recipe: Coat the chicken in crackermeal -- rather than breadcrumbs -- for an original crust.
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ingredients
  • 1 Whole Chicken (broken down into 10 pieces: wings; breasts cut in two; thighs and legs)
  • Salt
  • Freshly Ground Black Pepper
  • 2 cups Buttermilk
  • 6 cloves of Garlic (smashed)
  • small bundle of fresh Sage (leaves torn)
  • 1 cup Flour plus 3 tablespoons
  • 1 cup Crackermeal
  • 1 teaspoon Paprika
  • 1/2 cup Lard or Chicken Fat
  • 3 cup Chicken Stock
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Whole Chicken (broken down into 10 pieces: wings; breasts cut in two; thighs and legs)
    Salt
    Freshly Ground Black Pepper
    2 cups Buttermilk
    6 cloves of Garlic (smashed)
    small bundle of fresh Sage (leaves torn)
    A few hours or the night before, season your chicken pieces with salt and freshly ground black pepper. Combine the buttermilk with 3 of the smashed garlic cloves and half of the sage. Add the chicken to the buttermilk mixture and marinate.
  • 2
    1 cup Flour plus 3 tablespoons
    1 cup Crackermeal
    1 teaspoon Paprika
    Preheat your oven to 375 degrees. Heat a large cast iron skillet over medium high heat. Mix together 1 cup flour, the crackermeal and the paprika. Remove the chicken from the buttermilk and dredge it in the flour mixture, shaking off any excess.
  • 3
    1/2 cup Lard or Chicken Fat
    When the pan is hot, add the lard, followed by the breaded chicken pieces. Brown the chicken on both sides until golden then remove to a baking sheet. Place it in the preheated oven until it finishes cooking through, 12 to 15 minutes.
  • 4
    3 cup Chicken Stock
    While the chicken is baking, make the gravy. To the same pan you seared the chicken in, add the remaining 3 garlic cloves and other half of the torn sage. Saute over medium heat for a minute or two until the sage crisps and the garlic becomes aromatic then add the 3 tablespoons flour. Whisk until everything is coated in the flour then cook for a minute or two. Slowly whisk in 1 cup of the chicken stock, whisking until there are no lumps then whisk in the rest of the stock. Season with salt and freshly ground black pepper and bring to a gentle boil. After the mixture boils, reduce to a simmer and cook for about 15 minutes, stirring occasionally.  Strain in to a small sauce pot and check for seasoning one more time, adding more salt and pepper if necessary.
  • 5
     
    Remove the chicken from the oven and let it rest for about 5 minutes. Serve with the gravy.

    Helpful Tip:
    1. Marinate the chicken overnight for best flavor.
 
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