East Texas Fried Chicken with Classic Cream Gravy

 

                Soaking the chicken adds moisture to the meat. Don't skimp on the soaking time. Fried chicken deserves perfection.

Serves 6

• 3 to 4 cups buttermilk
• 2 teaspoons Tabasco or other hot pepper sauce
• 2 to 3 teaspoons salt
• 1 teaspoon fresh-ground black pepper
• 3½ to 4 pounds chicken parts
• 1½ cups all-purpose flour
• 3 cups shortening, preferably Crisco
• 3 tablepoons bacon drippings

1. At least 2½ hours (and up to 12 hours) before you plan to eat, mix the buttermilk, Tabasco, ½ teaspoon of the salt, and ¼ teasoon of the pepper in a shallow dish.
2. Add the chicken parts, turning to coat them well with the mixture ; cover the dish, and refrigerate it.
3. About 20 minutes you plan to fry the chiken, bring it to room temperature.
4. Sprinkle the remaining salt and pepper into a medium-size paper bag, and add the flour ; set the bag aside.
5. In a 10- to 12-inch cast-iron skillet, melt the shortening over high heat (never cook the chicken in more than ½ inch of oil) ; add the bacon drippings to the skillet.
6. When small bubbles form on the surface, reduce the heat slightly ; place a large brown paper sack near the stove for draining the chicken.
7. Starting with the dark pieces, take a piece of chicken out of the mariande, shake off the excess liquid and drop it in the bag of seasoned flour ; shake the bag well so that the piece is coated thoroughly.
8. Remove it from the bag, and lower it gently into the skillet, skin-side down ; repeat until all the chicken is in the skillet, arranging it so that all the pieces cook evenly.
9. The pieces should fit snugly together, although they shouldn't stick to each other ; reduce the heat to medium, and cover the skillet.
10. Fry the chicken exactly 17 minutes.
11. Lower the heat slightly, take off the cover, and use tongs to turn over the chicken gently ; fry it uncovered for another 17 minutes.
12. Remove the chicken with the tongs (it will be a deep, rich brown) and lay it on the paper sack to drain.
13. Serve the chicken with Prime Time Mashed Potatoes (click here for the recipe) and Classic Cream Gravy (recipe below) made with the pan drippings.

Do not reheat fried chicken, any leftovers are better cold.

Classic Cream Gravy

• ¼ cup pan drippings
• 3 tablespoons all-purpose flour
• 2 cups evaporated milk
• 1 cup unsalted beef stock
• ½ teaspoon fresh-ground black pepper, plus more to taste
• Salt to taste

1. After cooking the fried chicken, pour off the top fat through a strainer, leaving about ¼ cup of the pan drippings in the bottom of the skillet ; return any browned cracklings from the strainer to the skillet before starting the gravy.
2. Place the skillet over medium heat.
3. Sprinkle the flour, stirring to avoid lumps ; ad the evaporated milk and stock.
4. Simmer until the liquid is thickened and the raw flour taste is gone, about 3 minutes ; stir the gravy up from the bottom frequently, scrapping up any browned bits.
5. Add the pepper and the salt to taste ; the gravy should have a strong peppery flavor, add more pepper if it is needed.

BON APPÉTIT