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Fried Chicken with Tomato Gravy

Ingredients

1/2 cup

kosher salt

2 quarts

cold water

1

whole chicken (cut into 8 pieces)

3 cups

buttermilk

1 1/2 cups

all-purpose flour

1/4 cup

cornstarch

2 tablespoons

potato starch (optional)

1 pound

lard or shortening

1 stick

(4 ounces) unsalted butter

1/4 pound

sliced bacon

1 small

onion, finely chopped

1

garlic clove, minced

4 cups

canned diced tomatoes

2 teaspoons

dried thyme

2 cups

heavy cream

1 1/2 cups

milk

Instructions

STEP 1

Dissolve salt in water. Add chicken and refrigerate for 4 hours. Drain and rinse.

STEP 2

Coat chicken in buttermilk and refrigerate for another 4 hours.

STEP 3

Mix flour, cornstarch, and seasonings in a bag. Set aside flour for gravy.

STEP 4

Fry chicken until golden brown, about 30 minutes. Set on a wire rack to drain.

STEP 5

In a skillet, heat cooking fat, sauté onion and garlic. Add reserved flour and then tomatoes.

STEP 6

Stir in cream and milk for gravy. Serve with fried chicken.

Nutrition Facts

(per serving)

Calories:

2700 calories

Servings:

6 servings

Carbohydrates:

240 g

Fat:

130 g

Fiber:

15 g

Protein:

150 g

Sugar:

30 g

Meal Effort

Preparation:

20 minutes

Cook:

40 minutes

Total:

1 hrs

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