The brine gives this chicken amazing flavor. In a pinch I've used milk plus lemon juice or white vinegar in place of the buttermilk. for every cup add 1 tablespoon of lemon juice or white vinegar.
** If you want chicken fried steak - use tenderized cube steak and skip the brine - It's very good " eaten' " **
serves4 to 6
prep time25 Min
cook time25 Min
2 1/2 - 3 lb
chicken pieces, breasts, thighs, legs
oil for frying
FOR JALAPENO GRAVY:
drippings from fried chicken
1/2 - 1
jalapeno pepper, seeded and diced - to your taste
1 2/3 c
salt and pepper to taste
How To Make
Place chicken pieces in a large ziplock bag. In a large bowl mix buttermilk salt and sugar. Pour over chicken and let marinade in the fridge for at least 4 hours to over night.
Heat oil in a large skillet to 350 degrees. Drain chicken pieces and "pat" them with paper towels. In one shallow container mix flour salt and pepper for frying. Pour buttermilk in a separate shallow container.
Dredge chicken pieces in flour. Then dip in buttermilk. Dip pieces back into flour. Place chicken gently into skillet. Don't over crowd pan. The temperature will drop initially but try and maintain the oil around 325 degrees.
Once chicken is done after about 12 to 15 minutes. Keep warm in oven.
Drain all but about 2 tablespoons drippings. Keep all the crunchy bits too. Cook jalapeno until tender about 5 to 7 minutes. Add flour and stir constantly. I use a whisk for making gravy. When flour has cooked to a caramel brown color add milk all at once. Stir constantly. At this point season with salt and pepper. Start with a small amount - you can always add more if needed. When the gravy thickens and begins to boil - allow to boil for 1 to 2 minutes.
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