josephfranca :
Chicken
* 4 bone-in, skin-on chicken thighs
* 1 cup buttermilk
* 1 tsp kosher salt
* ½ tsp black pepper
Seasoned Flour
* 1 cup all-purpose flour
* 1 tsp kosher salt
* 1 tsp black pepper
* ½ tsp paprika
* ½ tsp garlic powder
For Frying
* Peanut oil, lard, or vegetable oil (enough for about 2 inches in a cast-iron skillet)
Country Gravy
* 2 tbsp oil
* 2 tbsp all-purpose flour
* 1½ cups whole milk
* Salt, to taste
* Plenty of freshly ground black pepper
Instructions
1. Marinate the chicken in the buttermilk, salt, and pepper overnight (or at least 8 hours).
2. Remove the chicken from the buttermilk and carefully remove the bones from each thigh, keeping the meat as intact as possible.
3. Heat the oil to 325–350°F.
4. Dredge each thigh in the seasoned flour, pressing the coating on firmly.
5. Let the coated chicken rest for 10–15 minutes before frying.
6. Fry for 6–8 minutes per side, turning once, until golden brown and the internal temperature reaches 175°F.
7. Transfer the chicken to a wire rack while you prepare the gravy.
Country Gravy
1. Add 2 tablespoons of oil to a skillet over medium heat.
2. Whisk in 2 tablespoons all-purpose flour and cook for about 2 minutes, stirring constantly.
3. Slowly whisk in 1½ cups whole milk until smooth.
4. Simmer for 5–7 minutes, whisking occasionally, until the gravy thickens.
5. Season with salt and plenty of freshly ground black pepper to taste.
Serve the crispy fried chicken generously smothered with the country gravy, just as Theodore Roosevelt was said to prefer it.
2026-07-19 14:03:04