Southern Fried Chicken with Onion Gravy - Recipe
There are as many recipes for fried chicken as there are cooks in the South. Some insist the chicken be marinated in buttermilk prior to coating. Others have a secret blend of seasonings that makes their chicken stand out. My recipe is basic, and should be "do-able" almost anywhere you live. You may substitute vegetable shortening or vegetable oil for the lard, but you won't get an authentic flavor or texture, and if you are on a fat-restricted diet you had best skip this recipe.
Southern Fried Chicken with Onion Gravy
A 2 1/2 to 3 lb (1300 to 1500 g) chicken, cut into 8 serving pieces
2 1/2 tsp salt
Freshly ground black pepper to taste
1 cup plus 2 Tbs flour
1 1/2 to 2 lbs (700 to 900 g) lard
2 medium sized onions, peeled and sliced into 1/8 in (1/2 cm) slices
2 cups water
1 Tbs distilled white vinegar (or other vinegar)
2 to 3 cups cooked white rice (optional)
Pat the chicken pieces completely dry with paper towels and sprinkle on all sides with 2 tsp. of the salt and a few grindings of black pepper. Dip the chicken pieces in the 1 cup of flour, one at a time, and shake off all the excess. Melt 1 1/2 lbs (700 g) of the lard in a large, heavy skillet at least 2 in (5 cm) deep with a tightly fitting lid. The melted lard should be about 1/2 in (1.25 cm) deep; add more lard if necessary. When the lard is very hot but not smoking place the chicken pieces in the lard, skin side down, and cover. Fry over high heat for 5 minutes. Turn the pieces of chicken with tongs and continue to fry covered for an additional 4 to 5 minutes, until the chicken is evenly browned on both sides. Remove the chicken to a large shallow baking dish which is lined with paper towels and place in an oven set at the lowest setting to keep warm.
A 2 1/2 to 3 lb (1300 to 1500 g) chicken, cut into 8 serving pieces
2 1/2 tsp salt
Freshly ground black pepper to taste
1 cup plus 2 Tbs flour
1 1/2 to 2 lbs (700 to 900 g) lard
2 medium sized onions, peeled and sliced into 1/8 in (1/2 cm) slices
2 cups water
1 Tbs distilled white vinegar (or other vinegar)
2 to 3 cups cooked white rice (optional)
Pat the chicken pieces completely dry with paper towels and sprinkle on all sides with 2 tsp. of the salt and a few grindings of black pepper. Dip the chicken pieces in the 1 cup of flour, one at a time, and shake off all the excess. Melt 1 1/2 lbs (700 g) of the lard in a large, heavy skillet at least 2 in (5 cm) deep with a tightly fitting lid. The melted lard should be about 1/2 in (1.25 cm) deep; add more lard if necessary. When the lard is very hot but not smoking place the chicken pieces in the lard, skin side down, and cover. Fry over high heat for 5 minutes. Turn the pieces of chicken with tongs and continue to fry covered for an additional 4 to 5 minutes, until the chicken is evenly browned on both sides. Remove the chicken to a large shallow baking dish which is lined with paper towels and place in an oven set at the lowest setting to keep warm.
Pour off all but 1 Tbs of the fat remaining in the skillet and add the onions. Sprinkle with 2 Tbs flour and cook over high heat for 3 or 4 minutes, stirring frequently, until the onions are soft and golden brown. While stirring constantly, add the water in a thin stream and cook until the gravy thickens and becomes smooth. Stir in the vinegar and the remaining 1/2 tsp. of the salt and a few grindings of black pepper. Arrange the chicken on a serving platter and pour the gravy over. Or, more traditionally, put the cooked white rice in a serving bowl, pour the gravy over it, and serve it as an accompaniment to the chicken. Serves 4.
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