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Fried Chicken

Ingredients

Marinade

  • 1 cup plain yogurt Or use 1 1/2 cups buttermilk instead of the yogurt and milk
  • 1/2 cup milk
  • 1 Tbs salt
  • 1/2 tsp pepper
  • 1 chicken, cut into 8 or 10 pieces

Coating

  • 2 cups flour
  • 2 tsp salt
  • 1/2 tsp pepper

To Cook the Chicken

  • 2-4 cups of vegetable shortening

Gravy

  • neck and back of chicken, cut into 2" pieces
  • 1 small onion, quartered
  • pinch salt
  • 3 Tbs flour
  • 3 Tbs fat from cooking the chicken
  • 1 1/2 cups chicken broth use part milk if you want a cream gravy

Instructions

Prepping the Chicken

  • Mix together the yogurt and milk and soak your chicken for at least 2 hours and up to one day. 

Making Broth for Gravy

  • Brown the chicken neck and back pieces in 1 tsp oil with a chopped onion for 5 minutes over medium high heat. Reduce the heat to low and cook another 20 minutes. Add a quart of water (for 1 chicken neck and back), lower the heat, and cook another 20 minutes at least, leaving the liquid just simmering.

Frying the Chicken

  • In a paper bag (if you like to shake) or a flat pie pan or other dish, mix together the flour, salt and pepper. 
  • Shake or dredge the chicken pieces a few at a time and then lay them on a wire rack set over a sheet pan until you're ready to cook the chicken.
  • Heat the shortening in a large skillet. You want it about 1/2" deep. I had to use two skillets to fit the chicken pieces. When you think the shortening is hot enough, put a pinch of flour in it. It should sizzle. Add the chicken pieces skin-side down and cover, cooking for 5 minutes, then turn the pieces over, cover again and cook another 5 minutes.  
  • Turn the chicken pieces over again and rearrange the chicken if needed so they are cooking evenly. Leave the pan uncovered and cook another 10-12 minutes, until cooked through.  Remove the chicken and lay either on a rack or on a paper bag while you make the gravy.

Making the Gravy

  • Strain the hot fat into a Pyrex glass measuring cup or other heat-safe container.
  • Pour any browned bits from the frying and 3 Tbs of the fat back into the skillet. Whisk 3 Tbs flour in and cook over medium high heat, stirring almost non-stop to keep it mixed for 2 to 3 minutes. A wire whisk or a flat wooden spoon works well fro this. 
  • Slowly add the broth, bring to a simmer, and cook a few minutes until thickened. Salt and pepper to taste.