If there’s one staple in every BIPOC’s house it is indeed the classic, Fried chicken. Let’s take a look at how to elevate this dinnertime everyman. Get out the Lawry’s.

BUTTERMILK BRINE

• 1 cup buttermilk
• 1 large egg
• ½ tsp smoked paprika
• 1 tsp poultry seasoning
• 1 tsp of old bay seasoning
• ½ tbsp of lawry’s seasoned salt OR 1 tbsp of kosher salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp of black pepper

INGREDIENTS FOR FLOUR

• 1 cup of all purpose flour
• 1 cup of cornstarch
• 2 tbsp of onion powder
• ½ tbsp of old bay seasoning
• 1 tbsp of poultry seasoning
• 1 tbsp of garlic powder
• 1 tsp of lawry’s seasoned salt (I told you to grab it!)
• 1 tsp of smoked paprika 
• ½ tsp of cayenne pepper
• ½ tsp of black pepper
• Vegetable oil for frying

FOR SMOTHERING

• 4 tbsp of used seasoned flour (from above!)
• 4 tbsp of butter 
• 2.5 cups of chicken broth
• 1 tsp of better than bouillon (beef)/ beef bouillon/beef stock)
• ⅓ cup of half and half (you can use the country crock plant cream if you are lactose intolerant)
• 1 tsp of soy sauce
• 1 tbsp onion powder
• ½ tbsp garlic powder
• ½ tsp dried thyme
• ¼ tsp dried rosemary
• ¼ tsp dried sage
• 2 -3 drops of kitchen bouquet (optional)

DIRECTIONS:

Brine the chicken: Whisk the buttermilk brine together, add it to a large ziplock bag, add chicken and let sit overnight (Or at least 8 hours). 

Dredge the chicken:
One at a time remove chicken from the brine, let the excess brine drip off into the flour, mix this in with your fingertips and then dip the chicken into the seasoned flour and let rest on a wire rack. Repeat this process for the first 2-3 pieces of the chicken until the flour is slightly wet (about 2-3 tbsp of excess liquid should be added), then shake off excess buttermilk into its ziplock bag. (This extra moisture in the batter helps the chicken retain a crispier outer crust) Dredge all pieces of chicken.

Let the chicken rest:
Let the chicken rest for at least 10 minutes after we apply the dry coating to the bird. This will help the crispy coating stay on the chicken while it’s being fried! After it’s rested, coat them in flour again and let’s get frying!

Fry the chicken (for the first time):
In a deep skillet, heat about 1 inch of oil to 300 degrees farenheit. Set a baking rack or metal colander over a baking sheet lined with paper towels. Fry the chicken in batches making sure not to overcrowd the pan.  Turn once, fry until slightly less than golden brown (about 10-13 minutes) , remove from pan and let rest for at least 10 minutes. (This should go quickly during batch frying.)

Fry the chicken (again):
Heat oil to 350 degrees, add the chicken back to your oil and fry on both sides until golden brown. Test doneness by either using a food thermometer inserted into the thickest part of meat (the temperature should be 160 degrees fahrenheit) or until meat juices run clear when punctured with a sharp knife close to the bone. (another 6-8 minutes). This chicken is now crispy enough to withstand sauce so let’s get smothering. 

This chicken is truly excellent on its own, does not need anything else, and certain folks are going to just want to eat the chicken as is. If that’s you, that’s fine! Let the chicken rest for 5 minutes and serve warm. If you want to smother the chicken however, read on. 

Smother (some) of the chicken:
Remove the oil from your skillet and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called ‘fond’ and will give the gravy a nice flavor.

Make the roux:
Melt the butter over medium heat and use a spatula to ‘clean’ the bottom of the pan. Sprinkle flour gradually, whisking constantly until a paste forms. Add the broth and half and half, adding liquids in small increments, whisking continuously. The roux will thicken up gradually. Do not add all of the liquid at once (see pro tips). 

Add remaining ingredients:

Slowly add the bouillon/beef broth, soy sauce, and seasonings. Bring to a gentle boil and then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired. Add at least two pieces of fried chicken back to the pan along with any juice from the plate. Cover partially and cook over low heat for 10-15 minutes. Garnish with parsley and serve with chicken.

PRO TIPS:

1. If your buttermilk brine turns out saltier than you want, add some chopped potatoes! Potatoes will remove the salt from your dish and allow you to have a second chance at getting your spice balance correct!
2. If you add all of your liquid to an under-formed roux at once it will ‘break’ the roux and it won’t thicken properly.
3. Check out our other recipe, The Fastest, Tastiest Twenty Minute Spaghetti Ever, for our golden cooking laws (they always apply and will make everything you cook better!)