Buttermilk Fried Chicken & Gravy – GF
Brining the meat before cooking helps prevent the chicken frying out when cooking and so you end up with lovely juicy chicken with every bite.
Lemon pepper also works great.
Remove from the heat and allow to cool completely.
Place the chicken in a bowl and cover with this cooled water. Cover and rest in the fridge overnight.
Pre-heat your oven to 180C and your fryer to high.
Remove to the wire wrack then repeat until all the pieces have been fried.
Heat 3 tbsp of rapeseed oil on a pan then fry each piece of chicken until crispy on all sides.
OR finish in your air fryer for 30 minutes or so.
Follow my southern fried recipe and use that crumb to make gravy very similar to Chicken hut and Hillbillies or use the crumb from this as decribed below.
Boil then add all the spare bits that fall off the coating of the chicken. The more the better, You will find loads on the wire rack and can even spread some batter on baking parchment and bake it when cooking the chicken.
Taste, you may need to use another chicken stock pot or sprinke of coarse ground black pepper.
This wil be a similar colour to the one from Chicken hut in Limerick.