Michael Symon's Midwestern Fried Chicken

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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)

Recipe

• 1 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.
• 2 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.
• 3 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).
• 4 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.
• 5 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.
• 6 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.
• 7 remove the chicken from the oven and let it rest 5 minutes. serve with gravy.