Name: Fried Chicken with Bacon and Pepper Cream Gravy
Cook time: 1 hr
Total time: 13 1/2 hr (includes marinating)
Yield: Makes 4 servings
Ingredients: 1 whole chicken (about 3 1/2 pounds), cut into 8 pieces; 3 cups well-shaken buttermilk; 1 large onion, thinly sliced; 2 teaspoons hot sauce such as Tabasco; 2 cups all-purpose flour; 2 teaspoons paprika; 1/8 teaspoon cayenne; 8 bacon slices (1/2 pound); About 3 cups vegetable oil; 4 teaspoons all-purpose flour; 2 cups whole milk; Equipment: a deep-fat thermometer

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Fried Chicken with Bacon and Pepper Cream GravyDitte Isager

Fried chicken in the South has many variations. Here, a buttermilk marinade helps keep the meat tender and juicy underneath crisp, golden skin; pepper-speckled gravy and bacon add savor and smoke.

Cooks' note:

Chicken can be marinated up to 24 hours

Recipe notes

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