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1
Place the chicken pieces in a shallow dish.
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2
To prepare the marinade, pour the buttermilk in a bowl and add the Chesapeake seasoning, cracked black pepper, Tabasco, garlic, and lemon juice.
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3
Mix well and pour the mixture over the chicken to cover.
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4
Cover the dish and refrigerate overnight.
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5
For the coating, put the flour in a bowl and add the salt, Chesapeake seasoning, ground black pepper, sage, thyme, and cayenne.
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6
Mix together well and transfer to a strong paper bag or large, heavy-duty plastic bag.
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7
When ready to fry, remove the chicken from the buttermilk and wipe off the excess.
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8
Place the chicken in the bag of seasoned flour and shake to coat well.
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9
Pour vegetable oil into a large cast-iron skillet to a depth of about 1 1/4 inches.
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10
Heat until very hot but not smoking.
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11
Add the chicken and brown on both sides, turning frequently.
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12
Do not crowd the pan.
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13
Reduce the heat to medium and cover the skillet.
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14
Cook the chicken, turning occasionally, for about 25 minutes.
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15
Remove the chicken with a slotted utensil to paper towels to drain.
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16
Reserve the cooking fat.
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17
Serve with dream gravy on the side.
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18
To make the gravy: Pour off all but 3 tablespoons of the cooking fat.
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19
Stir in the flour and cook, stirring, for 1 to 2 minutes.
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20
Slowly whisk in the milk.
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21
Stir constantly until thickened, about 4 to 5 minutes.
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22
Season with salt and pepper.
