2 cups low-fat cultured buttermilk
1 ea. (4 pounds) broiler/fryer chicken, cut into individual parts with wings discarded
¼ cup paprika
3 tbsp salt
3 tbsp freshly-ground black pepper
3 tbsp lemon pepper
Flour
2 tbsp cayenne pepper
Vegetable shortening
1 cup chicken broth
1 cup whole milk
¼ cup heavy cream
2 tbsp all-purpose flour
1 tbsp freshly-ground black pepper
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.
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.
10–12 minutes
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.
- •Resist the urge to drain on paper towels or brown paper bags. The paper absorbs the oil, and instead of moving it away, it holds it up right against the food, thus making it greasy.
- •Don't try to put the chicken into a warm oven (especially not a gas oven) while you make the gravy. Since they are encased in starch, they will stay warm a good 20 minutes.