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Here is our 2nd Cookbook Comparison Recipe. We chose this recipe honestly because James was craving a Fried Chicken sandwich, and this was the only straight-up Fried Chicken recipe in the whole book surprisingly. We live in Missouri, and Midwesterners take their Fried Chicken VERY seriously, so you better believe that James was rather opinionated in the remake of this recipe.

Here is the original from the cookbook:

We are noticing in these recipes an alarming pattern of under seasoned food. If we could rename this original recipe, we would call it Basic Bitch Fried Chicken. After we cooked it, the chicken didnt taste bad per se, but it also didnt taste good. It was quite blas to say the least. So, lets spice things upliterally.

Spice is something that James and I do not always see eye-to-eye on. I grew up in a home where black pepper was considered oh-so-spicy. James grew up in a home where the less you could feel your mouth from the burn, the more of a champion you were. In our version, he wanted to make the chicken too-hot-to-trot, and as you can imagine I was standing there shaking my head in disagreement. We settled our differences like any responsible adults would by playing Rock, Paper, Scissors. I luckily won, so we compromised on adding just enough spiciness to make the tongue tingle and add a smile to your face, while still being able to feel your face.

After we nailed the spice factor, the other main difference in our recipe was that we raised and killed our own chickens so they were extra extra fresh. Just Kidding! We may live in the country, but we arent that hard core. The real difference was our dredging. The original was literally coat your chicken in flour and a bit of salt & pepper and voila! Bland Chicken. That wasnt good enough for us so we did a double buttermilk dredge, ohhhhh yeah baby. This made the chicken so crispy and tasty.

Now lets talk about gravy. This recipe is not called Chicken Gravy or Country Gravy, but CREAM gravy. And yes, they are all different! The original recipe gravy has no cream in it, and came out (sorry to say) but a lot like salty glue, and guess what? Glue is not something most people like to eat, unless you have Pica Eating Disorder and you eat things like bricks, or soil, or cat hair. Well, James and I dont have that disorder, so drizzling sodium-filled glue paste all over our chicken wasnt high on our priority list. For our version, we are purists and actually used cream. Cream gravy is a lot like a Bechamel (just with chicken drippings and more pepper). Here is a side-by-side:

The end results?

1. The original version Cream Gravy was just thiccck (with three cs) and overly salty. Definitely dont make it.

2. The original version Fried Chicken alone, with no gravy, was just mehhhh. pretty tasteless.

3. Our version Cream Gravy was yummy, so dipping the original bland chicken in our gravy made it edible.

4. Our version Fried Chicken was so damn good it didnt need gravy. It was glorious all by itself.

HERE IS OUR RECIPE OF Fried Chicken & Cream Gravy:

Fried Chicken Ingredients:

1 Sm-Med Whole Chicken

Frying Oil (we recommend vegetable or peanut)

1 C. Buttermilk

1 Large Egg

tsp Franks Hot Sauce (depending on how spicy you want it)

C. Flour

tsp. Salt

tsp Paprika (depending on how spicy you want it)

tsp. Black Pepper

tsp. Cayenne

tsp. Garlic Powder

tsp. Onion Powder

Fried Chicken Instructions:

Pat your chicken dry. Butcher the chicken into 8 pieces (2 breasts, 2 wings, 2 drumsticks, 2 thighs). In a large skillet fill with frying oil, enough to cover half your chicken. Heat the oil to 325-350 degrees. While that is heating up, Prepare your dredge station. In a small mixing bowl combine the buttermilk, egg and Hot Sauce and mix well. In another medium sized bowl whisk together the remaining dry ingredients. Once combined pour the dry mixture into a small pile onto a large plate (this helps to coat things easier). Dredge your chicken. Use one hand to grab the chicken and drop it in the dry flour mixture, coat well and shake off any excess. Pull it out and drop the chicken into the buttermilk. Use your other hand to ensure it is fully submerged and coated and then let any excess drippings drop off. Still using your wet hand, put the chicken BACK in the dry mixture one last time and switch to your other hand to coat it well again in the flour. Pick it up, shake off any excess. Set aside and repeat with each piece of chicken. Once all pieces are dredged, lower them into your oil (dont over crowd the pan). At 325-350 degrees, it took our chicken around 10 minutes each side to be cooked to perfect golden crispy perfection. Take the chicken out and lay on a paper towel to soak up any excess oil. Sprinkle with a tiny bit of Kosher salt. Let the chicken rest for 15 minutes.

While chicken is resting, make your cream gravy

Cream Gravy Ingredients:

4 Tbsp. Chicken Drippings

4 Tbsp. Flour

3 C. Whole Milk

1 C. Heavy Cream

1 tsp. Black Pepper

tsp. Salt

Cream Gravy Instructions:

Using the same skillet, you cooked your Fried Chicken in, remove most of the oil (leaving only 4 Tbsp). At medium low heat whisk in your flour to create a roux. Let cook for about 3-4 minutes to ensure the flour has fully been cooked out. Turn the heat to medium and slowly add in the whole milk, then add the Heavy Cream whisking the entire time (you dont want it to boil). The mixture should start to thicken after a few minutes of stirring. Add in the pepper and salt. Pour into a bowl for serving.

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