- 2 cups buttermilk
- 1 teaspoon onion powder
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh sage
- 1 teaspoon paprika
- 1 teaspoon ground cayenne pepper
- 2 skinless, boneless chicken breast halves, halved
- 2 cups all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1 teaspoon ground cayenne pepper
- salt and ground black pepper to taste
- 2 eggs
- 2 tablespoons whole milk
- ground black pepper to taste
- 2 cups grapeseed oil for frying
- 1/2 cup all-purpose flour
- 1/2 cup quick-mixing flour (such as Wondra®)
- 2 cups whole milk
- 1 pinch salt and ground white pepper to taste
- Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a 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. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.
- Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow 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.
- 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. Drain on a rack.
- Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. 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. Serve gravy with fried chicken.
04/15/2018
recipepes.com
Burton's Southern Fried Chicken with White Gravy, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
