Cutting up a CHICKEN to Fry with GRAVY

FRIED CHICKEN and GRAVY
Place chicken pieces into a bowl. Season with
Salt, Pepper, Poultry Seasoning, Garlic Powder and Onion Powder to taste. I usually just sprinkle all the pieces and that is sufficient.
Then shake Louisiana Hot Sauce on the chicken and cover with Buttermilk. Stir around to coat and distribute the seasonings. Refrigerate and let soak at least 30 minutes to overnight. Remove from the refrigerator 30 minutes before frying to get the chill off. Place 4 to 5 pieces at a time in the flour container and shake to coat.
FLOUR DREDGE:
2 to 3 cups Flour (all purpose or Self-Rising)
Poultry Seasoning
Salt
Pepper
Onion Powder
Garlic Powder
Place all in a container with a lid to shake the chicken in.
Fry the dark meat (legs and thighs) at 350 degrees F for 14 to 15 mintues until unternal temp reaches 165 degrees F.
Fry white meat (breasts and wings) for 12 to 13 minutes or until internal temp reaches 165 degrees F.
GRAVY:
1/4 cup hot Oil from the frying pot (be sure to get some of the bottom sludge of the pot to add flavor)
1/4 cup of the Flour used to coat the chicken
In a cast iron skillet heat oil on medium and add the flour. Using a whisk stir until golden brown to make a roux. Whisk in the chicken broth and bring to a boil. Reduce to low and simmer until it is as thick as you desire. Enjoy with chicken, biscuits (video below) and creamed potatoes.

#7-up biscuit video link#
   • 7 UP BISCUITS #only4ingredients#