Yield: 6 Servings
Description:
The combination of this nutty dusting for frying the chicken and the sweet and creamy potatoes awash in milk gravy leaves The Colonel in the dust. The roasted mixed nuts add a touch of unexpected complexity. And if you’re looking for a family night comfort food fix, this is it.
From Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing
Chicken Ingredients:
6 (6-ounce) boneless, skinless chicken breasts
2 cups buttermilk
2 cups canola oil
2 cups panko bread crumbs
Milk Gravy
2 cups roasted and salted mixed nuts
Milk Gravy Ingredients:
2 tablespoons unsalted butter
3/4 teaspoon sea salt, or as needed
1/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
2 cups whole milk
1/8 teaspoon cayenne pepper
Yield: 2 cups Servings
Marinate the chicken in the buttermilk in the refrigerator for at least 1 hour. Combine the bread crumbs and nuts in a food processor and grind until fine. In a cast-iron skillet, heat the canola oil to 325F, or until the oil is bubbling. Remove the chicken from the buttermilk and dredge in the nut mixture until well coated. Fry the chicken in the hot oil for 4 to 5 minutes on each side, until golden brown. Transfer the chicken to paper towels to drain the excess oil. Top generously with the gravy.
Milk Gravy Directions:
In a heavy saucepan, melt the butter over low heat. Add the flour and whisk to combine. Increase the heat to medium and stir the mixture constantly for 2 minutes. You want to be sure the mixture does not brown. Slowly whisk in the milk and add the salt. Cook over medium heat, stirring constantly with a wooden spoon for about 5 minutes, or until the mixture thickens and coats the spoon. Add the black pepper and cayenne. Taste and add more salt, if needed. Remove from the heat and serve, or cool and refrigerate in an airtight container for up to 1 week.
Type: Authentic
Book: Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen
Author: Elizabeth Sims with Chef Brian Sonoskus
Source: http://www.ivillage.com/milk-gravy/3-r-335077
Source: http://www.ivillage.com/nutty-fried-chicken-milk-gravy/3-r-335076#