Ingredients
Makes 4 servings
Step 1
Cut the chicken into serving pieces. Trim the pieces of excess fat and season well with salt and pepper.
Step 2
Whisk together the buttermilk, mustard, and tarragon in a large bowl to make a marinade.
Step 3
Put the marinade and chicken pieces in a resealable plastic bag, close, and squeeze until coated evenly. Place in the refrigerator and marinate for at least 4 hours and up to 12 hours, turning occasionally.
Step 4
Preheat the oven to 300°F.
Step 5
把鸡从腌料,允许任何excess to drip off. Dredge in the flour.
Step 6
Pour the oil into a skillet to a depth of 1/2 inch. Heat over medium heat until it registers 350°F on a deep-frying thermometer. Add the legs and thighs to the hot oil, in batches as needed. Pan-fry until golden brown on the first side, 6—7 minutes, then turn and fry on the second side until golden, 7—8 minutes more. Place on a rack in a baking pan and put in the oven. Use a slotted spoon to remove browned bits from the oil and let the oil return to 350°F. Continue frying the breast pieces in the same way, then add to the pan in the oven. Bake until the chicken is opaque throughout and an instant-read thermometer inserted into the thickest parts registers 180°F for thigh and leg portions, about 25 minutes, and 170°F for breast portions, about 10 minutes.
Step 7
Meanwhile, make the gravy. Use the slotted spoon to remove any browned bits from the oil in the pan and pour off all but 2—3 tsp. Add the 2 tsp flour and cook, stirring frequently with a wooden spoon, to make a blond roux, 2 minutes. Add the milk to the roux, stirring well to remove all lumps. Cook over low heat, stirring and skimming as necessary, until thickened to a saucelike consistency, 5—10 minutes. Taste and season with salt and pepper. Strain the gravy and serve with the chicken.
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Reviews (10)
Back to TopAdded some celery salt and some onion salt to the flour. Others eating it said they'd prefer it a little saltier but I liked it the way it was. Better than a similar Gourmet Traveler recipe I've previously tried
Anonymous
Australia
10/23/2010
Added some celery salt and some onion salt to the flour. Others eating it said they'd prefer it a little saltier but I liked it the way it was. Better than a similar Gourmet Traveler recipe I've previously tried
Anonymous
Australia
10/23/2010
I made this for my Book Club and it turned out great! I used large thigh pieces only. I think the trick is to bake after frying as this finishes the cooking process and renders the excess fat and vegetable oil off the chicken. I don't normally cook with frying oil, but I will make an exception for this fried chicken!
StacyCampbell
4/15/2010
Ehh.. Kind of bland, and didn't get very crispy. The chicken was tender and well flavored though. Also, I agree, no need to strain gravy, just don't get lumps to begin with.
alyssa71504
Harrisburg, PA
3/26/2010
Fantastic. I added paprika and pepper to the marinade, and also to the dredging flour. This turned out beautifully. It's my first time making fried chicken, and frying might be a dangerous skill to add to my kitchen repertoire. This was perfect fried chicken, though, and I will make it again. Someday. When my arteries recover from the shock of too much delicious.
lindseytea
Asheville, NC
2/1/2010
what kind of mustard? Dry? Regular yellow hot dog style?
Anonymous
New Jersey
6/13/2009
to A Cook From Cleveland: She turned the chicken after just a minute and a half because the oil was too hot to start off with, and it would have burned the crust if she let them cook longer. The main point isn't neccesarily how long you should cook it per side, but rather watching for the golden brown color to develop. Whether it takes you 3 minutes or 7 minutes, you r going to b finishing it in the oven. Cook it the remaining 10 minutes in the oven, and then just poke the pieces with a knife at the bone to see if the juices run clear, and not bloody. If its still bloody, then just bake it a few minutes longer. Hope that helps!
gr8cheff
LA
6/11/2009
The chicken was tender and delicious. True to my southern roots, I had to add paprika and black pepper to the breading, but followed everything else exactly.
Anonymous
Atlanta, GA
6/5/2009
Not bad on the fried chicken recipe. But this must be a yankee version of country gravy, "strain the gravy" are you serious??? It's a lot easier to make a gravy without lumps than it is to strain it.
nolacook
new orleans
5/28/2009
I'm not sure I understand the video... she says fry the pieces 6-7 minutes on each side, but turns them after about a minute and a half. The video does lapse before she removes the pieces to finish them in an oven, has she turned them BACK for the remaining 5-6 minutes? Can someone help me with this before I attempt it?
Anonymous
Cleveland
5/27/2009
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