Country Fried Chicken Recipe

Chicken

• 2 cups low-fat cultured buttermilk
• 1 ea. (4 pounds) broiler/fryer chicken, cut into individual parts with wings discarded
• ¼ cup paprika
• 3 tbsp salt
• 3 tbsp freshly-ground black pepper
• 3 tbsp lemon pepper
• Flour
• 2 tbsp cayenne pepper
• Vegetable shortening

'''Country gravy'''

• 1 cup chicken broth
• 1 cup whole milk
• ¼ cup heavy cream
• 2 tbsp all-purpose flour
• 1 tbsp freshly-ground black pepper

1. Combine seasonings for chicken and buttermilk in a large container. Add chicken, toss to coat, and refrigerate overnight to a day.
2. Drain chicken in a colander and dredge in flour. Set aside 2–3 minutes.
3. Heat enough shortening in a 12-inch cast-iron skillet to 325°F. Add thighs to the center, and breasts and legs to the outer part. Fry 10–12 minutes on each side or until golden brown and internal temperature of thighs is 180°F.
4. Remove from pan and drain on a cooling rack. Cover loosely with foil and set aside.
5. Pour out all fat except 2 tbsp from pan and place over medium high heat. Add all-purpose flour to pan and whisk continuously until mixture turns blond.
6. Deglaze pan with broth and whisk continuously until liquid has reduced by ⅔.
7. Add milk, cream, and pepper; bring to a boil. Cook, whisking occasionally, until liquid has reduced to 1 cup and is thickened. If gravy is too thick, add ¼ cup milk at a time.
8. Serve chicken smothered with cream gravy.