Fried Chicken with Bacon and Pepper Cream Gravy

Ingredients for Fried Chicken with Bacon and Pepper Cream Gravy

• 1 whole chicken (about 1.6kg), cut into 8 pieces

• 725ml well-shaken buttermilk

• 1 gros oignon, finement tranché

• 2 teaspoons hot sauce such as Tabasco

• 250g plain flour

• 2 teaspoons paprika

• 1/8 cuillère à café de cayenne

• 8 bacon slices (230g )

• About 725ml vegetable oil

• 4 teaspoons plain flour

• 475ml de lait entier

• Équipement : un thermomètre à friture

Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt. Marinate chicken, covered and chilled, at least 12 hours.

Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a paper or plastic bag and shake to combine well.

Drain chicken well in a colander, discarding marinade and onions, then shake chicken in bag, 1 piece at a time, to coat well. Knock off excess flour and transfer to a sheet of wax paper. Let chicken air-dry 30 minutes.

Preheat oven to 121°C with rack in middle. Set a cooling rack in a large shallow baking pan.

Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over medium heat until browned and crisp. Transfer to rack in baking pan and keep warm in oven.

Scrape up brown bits from bottom of skillet with a spatula and strain bacon fat through a fine-mesh sieve into a bowl, reserving bits in sieve. Wipe skillet clean and add strained bacon fat. Add enough oil to measure 1/2 inch fat in skillet and heat to 177°C over medium-high heat.

Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 minutes for breasts and wings; 10 to 12 minutes for drumsticks and thighs. Transfer chicken to rack with bacon and keep warm in oven. Return fat to 177°C between batches and reserve after frying.

Strain frying fat through sieve into a bowl, then return 1 tablespoon fat and all brown bits in sieve to skillet. (Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoons pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes.

Serve chicken with gravy and bacon.

Haggipavlu Nemea '04

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.