Buttermilk-Soaked, Bacon-Fried Chicken in Gravy Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Rebecca Lang
This recipe is full of Southern flavor that comes from soaking chicken in a buttermilk and hot sauce marinade before frying with bacon drippings in a skillet.
Ingredients
- Chicken
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce (such as Tabasco)
- 1 chicken (about 2 1/2 lb.), cut into 4 pieces
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces bacon, chopped into 1/2-inch pieces
- Vegetable oil, for frying
- Gravy
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 tablespoon dry sherry
- 1/2 teaspoon salt
Instructions
- For the marinade, whisk together the buttermilk and hot sauce. Pour into a large zip-top bag, and add the chicken. Seal the bag, rub to coat the meat, and refrigerate for 6 hours.
- In a bowl, whisk together the flour, salt, and pepper.
- In a large heavy skillet, cook the bacon over medium heat until crispy. Using a slotted spoon, remove the bacon from the skillet, and drain. Reserve drippings in the skillet.
- Add enough vegetable oil to the skillet drippings to be 1 inch deep, and heat over medium heat to 325 °. Set a wire rack over a rimmed baking sheet.
- Remove the chicken from the marinade, and dredge in the flour mixture.
- Carefully place the chicken in the hot oil, and fry, turning often, for 20 to 24 minutes or until cooked through and juices run clear. Maintain a frying temperature of 320 °. Drain the chicken on the wire rack.
- For the gravy, carefully pour off the hot oil, reserving about 1/4 cup in the skillet. Over low heat, whisk in the 1/4 cup flour, 1 Tbsp. at a time, and cook for 1 minute, whisking constantly. Gradually add the heavy cream, and cook for 6 minutes or until creamy. Stir in the sherry and salt, and cook for 1 minute.
- Serve the gravy over the chicken with reserved bacon.
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