Buttermilk Fried Chicken
Michael Symon's Midwestern Fried Chicken
- 1 Whole Chicken (broken down into 10 pieces: wings; breasts cut in two; thighs and legs)
- 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
- 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.
- 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.
- 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.
- 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.
- Remove the chicken from the oven and let it rest for about 5 minutes. Serve with the gravy.