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1
Season chicken on all sides with salt and pepper.
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2
Place the chicken in a shallow dish.
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3
Combine the buttermilk, green onions, garlic, and green peppers and the buttermilk.
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4
Pour the buttermilk mixture over the seasoned chicken, cover, and marinate for 24 hours, in the refrigerator.
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5
Heat the canola oil in a deep pot to 350 degrees F. Be careful not to fill the pot more than halfway so the oil doesn't boil over when the chicken is added.
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6
Place the flour in a shallow dish and season with salt and pepper.
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7
Remove the chicken from the marinade and dredge in the seasoned flour, shaking off any excess.
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8
Fry the chicken until crisp, amber brown in color, and cooked through, about 20 minutes.
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9
The dark meat will take a little longer to cook.
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10
While the chicken is frying, make your roux.
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11
In a large, deep soup pot over medium heat, add the oil.
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12
Stir in the flour and cook, stirring often, until the roux is peanut butter colored, about 10 to 15 minutes.
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13
Whisk in the chicken stock and add the onions, bell pepper, and celery.
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14
Bring to a simmer and season, to taste, with salt and pepper.
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15
Drain the fried chicken on clean paper towels and add to the thickened chicken stock mixture.
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16
Cook for 30 minutes under a low flame.
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17
Serve chicken over white rice with a little extra gravy.
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18
Garnish with some green chopped onions and enjoy.
