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1
Cut chicken into quarters or eighths.
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2
Soak chicken, refrigerated, in buttermilk for several hours or overnight.
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3
In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper.
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4
Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour.
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5
Reserve 2 tablespoons of seasoned flour.
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6
In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer.
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7
In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes.
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8
Cover chicken after turning.
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9
Check for doneness with a fork.
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10
Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
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11
After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy.
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12
Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown.
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13
Whisk hot milk into flour and cook for 2 minutes.
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14
Serve finished gravy with chicken.
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15
Serve with collard greens (see recipe below) and cornbread.
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16
Clean collards by removing coarse, wilted outer leaves.
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17
Wash and drain.
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18
Chop collards into 2 inch pieces, removing bottom of stems first.
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19
In a large skillet over medium heat, heat oil.
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20
Add garlic and cook for 2 minutes.
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21
Add collards and saute for 2 to 3 minutes.
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22
Add water, salt, and pepper and cover.
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23
Cook until tender, about 6 minutes.
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24
c. Michael Lomonaco 1998, all rights reserved
