Restaurant Southern Fried Chicken with Cream Gravy

How to make Restaurant Southern Fried Chicken with Cream Gravy Recipe - For a true Southern pan-fried chicken, combine 1 pound (453 g) lard, 1/2 cup (4 ounces, 115 ml) butter, and 1/2 cup (4 ounces, 113 g) diced country-style ham over low heat and simmer for 30 minutes, skimming as needed, until the butter is clarified. Strain and use for frying chicken.

4 SERVINGS

Ingredients:
1 Chicken, cut into 8 pieces, brined
1 quart Buttermilk
1 cup All-purpose flour
2 tablespoons Cornstarch
To taste Salt and black pepper
As needed Vegetable oil, for frying

For the Cream Gravy:
2 tablespoons Vegetable oil
1/4 cup All-purpose flour
2 cups Milk
To taste Salt and black pepper

Method:
Drain the chicken and soak in buttermilk for 1 hour at room temperature or 4 hours under refrigeration.

Combine the flour, cornstarch, salt, and pepper.

Remove the chicken from the buttermilk and drain. Dredge in the flour mixture, then pat well to remove all excess flour. Let sit until the flour is pastelike. This is crucial for crisp chicken.

Heat oil to 335°F (168°C).

Add chicken pieces, skin side down; do not overcrowd the pan fry in batches, if necessary. Cook 8 to 10 minutes on each side, until the chicken is golden brown and
cooked.

Drain on rack and paper towels.

If shallow frying in a skillet, drain off all the oil from the skillet except 2 tablespoons (1 ounce, 28 ml).

Make a roux with the oil and flour and cook the roux to a light tan.

Add the milk and cook 5 minutes. Add the seasoning and cook until thick and smooth. Taste and adjust the seasoning.