Fried Chicken with Bacon and Pepper Cream Gravy
Fried Chicken with Bacon and Pepper Cream Gravy is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt.
Marinate chicken, covered and chilled, at least 12 hours.
Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a paper or plastic bag and shake to combine well.
Drain chicken well in a colander, discarding marinade and onions, then shake chicken in bag, 1 piece at a time, to coat well.
Knock off excess flour and transfer to a sheet of wax paper.
Let chicken air-dry 30 minutes.
Preheat oven to 250°F with rack in middle.
Set a cooling rack in a large shallow baking pan.
Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over medium heat until browned and crisp.
Transfer to rack in baking pan and keep warm in oven.
Scrape up brown bits from bottom of skillet with a spatula and strain bacon fat through a fine-mesh sieve into a bowl, reserving bits in sieve.
Wipe skillet clean and add strained bacon fat.
Add enough oil to measure 1/2 inch fat in skillet and heat to 350°F over medium-high heat.
Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 minutes for breasts and wings; 10 to 12 minutes for drumsticks and thighs.
Transfer chicken to rack with bacon and keep warm in oven.
Return fat to 350°F between batches and reserve after frying.
Strain frying fat through sieve into a bowl, then return 1 tablespoon fat and all brown bits in sieve to skillet. (Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute.
Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes.
Serve chicken with gravy and bacon.
Haggipavlu Nemea '04.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.