Ingredients
- low-fat cultured buttermilk, low-fat; cultured2 cup
- broiler/fryer chicken, 4 pounds; cut into individual parts; discard wings1 whole
- paprika1/4 cup
- salt3 tbsp
- black pepper, freshly ground3 tbsp
- lemon pepper3 tbsp
- flour
- cayenne pepper2 tbsp
- vegetable shortening
- chicken broth1 cup
- whole milk1 cup
- heavy cream1/4 cup
- all-purpose flour2 tbsp
- black pepper, freshly ground1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Combine seasonings for chicken and buttermilk in a large container. Add chicken, toss to coat, and refrigerate overnight to a day.
Drain chicken in a colander and dredge in flour. Set aside 2–3 minutes.
Heat enough shortening in a 12-inch cast-iron skillet to 325°F. Add thighs to the center, and breasts and legs to the outer part. Fry 10–12 minutes on each side or until golden brown and internal temperature of thighs is 180°F.
Remove from pan and drain on a cooling rack. Cover loosely with foil and set aside.
Pour out all fat except 2 tbsp from pan and place over medium high heat. Add all-purpose flour to pan and whisk continuously until mixture turns blond.
Deglaze pan with broth and whisk continuously until liquid has reduced by ⅔.
Add milk, cream, and pepper; bring to a boil. Cook, whisking occasionally, until liquid has reduced to 1 cup and is thickened. If gravy is too thick, add ¼ cup milk at a time.
Serve chicken smothered with cream gravy.
