I have been trying to come up with a recipe for fried chicken that wasn't just ordinary. I finally found it and now my kids won't eat it any other way. I don't like dark meat, so only use boneless, skinless chicken breasts but you can certainly use whatever chicken pieces you like.
Pour sweet tea over the chicken and add Rosemary, thyme, salt, and brown sugar. You want to make sure chicken is completely submerged. Refrigerate 48 hours or at least overnight.
Add oil to skillet, at least 1/4 of an inch up the side of the pan. You can also deep fry.
Turn the burner on low and add several pieces of rosemary to flavor the oil.
Add, seasoning salt, pepper, paprika and onion powder to the flour and combine well.
Beat the hot sauce and eggs together.
Dredge the chicken in the flour mixture , then the egg/hot sauce mixture and then another dip in the flour. If some of the rosemary or thyme sticks to the chicken, all the better! Turn the heat under the oil up to medium while the chickens rests about 5-7 minutes.
Add the chicken to the hot oil and fry 7-8 minutes on each side. Remove to a paper towel lined plate to drain and cover.
Drain all but about 2-3 TBS of the oil from the skillet. Add 2-3 TBS of flour and whisk. Add milk a little at a time, whisking in between until you get a smooth, creamy gravy. Add a little salt and pepper and remove from the heat. Serve gravy over chicken. Enjoy!
This gravy is also great over biscuits, mashed potatoes, french fries or fried potatoes served along side the chicken.