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 cipolla grande, affettata sottilmente

• 2 teaspoons hot sauce such as Tabasco

• 250g di farina semplice

• 2 cucchiaini di paprika

• 1/8 cucchiaini di pepe di Cayenna

• 8 bacon slices (230g )

• About 725ml vegetable oil

• 4 cucchiaini di farina semplice

• 475ml di latte intero

• Attrezzatura: un termometro per frittura

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

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.