MICHAEL SYMON'S MIDWESTERN FRIED CHICKEN

Michael Symon's Midwestern Fried Chicken image

Make and share this Michael Symon's Midwestern Fried Chicken recipe from Food.com.

Provided by Member 610488

Categories Whole Chicken

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

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Ingredients

1 whole chicken, cut into 10 pieces
salt & freshly ground black pepper, to taste
2 cups buttermilk
6 garlic cloves, smashed divided
1 small bunch fresh sage, leaves only divided
1 cup flour
3 tablespoons flour
1 cup cracker crumb, finely crushed (Ritz crackers)
1 teaspoon paprika
1/2 cup lard, 1/2 cup chicken fat or 1/2 cup peanut oil
3 cups chicken stock
hot sauce, to taste (recommend Ardvark Habanero)

Steps:

Season chicken pieces with salt and freshly ground black pepper. Combine buttermilk with 3 smashed garlic cloves and half the sage. Add chicken to buttermilk mixture and marinate at least 2 hours or overnight.
Preheat oven to 375 degrees F. Combine 1 cup flour, cracker crumbs and paprika. Remove chicken from buttermilk and dredge in flour mixture, shaking off excess. Warm a large cast iron skillet over medium-high heat.
When pan is hot, add lard, fat or oil, and then breaded chicken pieces in a single layer (work in batches if necessary; don't crowd pan). Brown chicken on both sides until golden. Transfer chicken to a baking sheet with tongs leaving fat in pan. Bake until cooked through (12 to 15 minutes).
While chicken is baking, make gravy. Add remaining 3 cloves garlic and remaining sage to fat in skillet. Cook over medium heat 1 to 2 minutes until sage crisps and garlic becomes aromatic. Add remaining 3 Tbsp flour.
Whisk to combine, then cook 1 to 2 minutes. Slowly whisk in 1 cup chicken stock, whisking until there are no lumps, then whisk in remaining stock. Season with salt and freshly ground black pepper and bring to a gentle boil. Reduce heat to maintain a simmer and cook about 15 minutes, stirring occasionally.
Strain into a small saucepan and check for seasoning one more time, adding more salt and pepper if necessary. Add a few dashes of your favorite hot sauce, making it as spicy as you'd like.
Remove the chicken from the oven and let it rest 5 minutes. Serve with gravy.

Nutrition Facts : Calories 1319.9, Fat 82.8, SaturatedFat 26.6, Cholesterol 278.5, Sodium 619.6, Carbohydrate 65.6, Fiber 2, Sugar 9, Protein 72.7