Who does not love fried chicken. Granted, we all endeavor to live healthier lives and avoid among other things—fried food. We bake, broil, grill, roast, and broast. However, there ain’t nothing like some good’ol fried chicken once in a while. My 12-year-old son Jay could eat fried chicken every day, so needless to say, it was a great day for him. Nothing special here, just seasoned, floured, and fried (dyed and laid to the side–oh I digress–a Sanford and Son episode just popped into my head lol.
Generally I give the chicken nice overnight bath in seasoned buttermilk, but since I did this on the spur of the moment, it was very simple and basic. For 8 thighs, I seasoned 2 cups of flour with 2 Tbsp garlic powder, 2 Tbsp onion powder, 1 Tbsp black pepper, 1 tsp celery seeds, 1 Tbsp paprika, a dash of seasalt, and 1 tsp of dried thyme. I also seasoned the chicken thigh with the seasonings before coating with the flour. I Thourughly mixed the chicken in the flour, shook off any excess and deep fried at 350 F for minutes, turning the chicken at the half-way point, then allowing it to rest on paper towels before serving
Making the pan gravy–When I fry chicken on the stove, I’ll reserve some of the ‘drippings’ to make the gravy with. This time around I used 3 Tbsps of the oil used to deep fry the chicken, along with 1 Tbsp of butter–heated in a heavy bottom skillet, then sauteed red and green bell peppers, onions, garlic, adding 1/4 tsp pepper. Added 3 Tbsp flour, and blended over low heat until lightly browned. Slowly added 1 cup of chicken broth (constantly stirring), and 1/2 cup cream, salt to taste, and cook until smooth and creamy–about to 10 minutes