Buttermilk Fried Chicken with Pan Gravy

Buttermilk Fried Chicken
Ingredients:

8 chicken drumsticks
2 cups buttermilk
1/2 onion sliced
3 cloves garlic, chopped
1 1/2 cups flour
2 tablespoons seasoning salt (I like Johnny's)
canola oil for frying

Gravy Ingredients:

3 tablespoons reserved pan drippings
3 tablespoons flour
1 1/2 - 2 cups milk
1 teaspoon seasoning salt
1/2 teaspoon fresh cracked pepper

Instructions:

1.Combine chicken, buttermilk, onions and garlic in a bowl. Cover and refrigerate 8 hours or overnight.

2.Preheat oven to warm setting.

3.Heat 1/2 inch of oil in a large heavy bottom skillet over medium heat.

4.Transfer chicken to a colander to strain buttermilk.

5.In a bowl combine flour and seasoning salt. Dredge chicken so that it is completely coated. Shake off excess flour.

6.Once the oil reaches 350 degrees place chicken in the oil and cover. Fry for 7 minutes. Turn chicken, cover and fry for another seven minutes. Remove cover and fry for 2 - 3 more minutes or until golden brown. You may need to do this step in batches as to not overcrowd the pan.

7.Transfer fried chicken to a cooling rack on top of a cooking sheet. Place in the oven to keep warm while you prepare the gravy.

8.Reserve 3 tablespoons of chicken pan drippings.

9.In the same pan that you fried the chicken in, whisk together the pan drippings and flour. Cook for 1 minute over medium heat. Slowly whisk in 1 1/2 cups of milk. Add seasoning salt and pepper. Cook until gravy thickens, stirring constantly. Add more milk if desired.

10.Transfer chicken to a serving platter. Season to taste with salt and pepper. Serve alongside gravy.

Creamy Mashed Potatoes

Ingredients:

2 pounds russet potatoes (about 5 potatoes), peeled and cut into cubes

3 tablespoons butter

1/2 cup half and half

salt and pepper to taste

Instructions:

1.In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.

2.Return the potatoes to the pan or a mixing bowl. Add the butter, half and half and salt and pepper. Whip with a hand held mixer until smooth about 3-4 minutes.