Thursday, February 02, 2006

Skinny Fried Chicken & Gravy

Finally managing to post this recipe. Sorry it took so long to get to it.


2 whole chickens, cut up and skinned
1 tablespoon olive oil
Enough flour to coat the chicken pieces
2 teaspoons paprika
1/2 teaspoon dried sage
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 cup chicken stock

1 tablespoon cornstarch
2 tablespoons dry sherry
1 cup chicken stock
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh sage leaves

For Chicken:
1. Mix flour and spices in a plastic bag. Shake 1 piece of chicken at a time in the bag. Place each piece on wax paper or a wire rack while you finish the rest. Do not stack the floured chicken pieces on top of each other.

2. Heat the olive oil to medium-high in a nonstick skillet. Put chicken in a single layer in pan. Brown thoroughly (about 10 - 15 minutes per side).

3. Add the 1/2 cup chicken stock. Cover the pan and turn the heat down to medium.

4. Cook for 15 minutes, turn chicken over, and cook an additional 15 minutes, until cooked through.

5. Take chicken out of the pan and pour the drippings into a gravy separator. Put the chicken back in the pan and turn the heat back up to medium-high. Cook about 2 - 3 minutes per side, until chicken is crispy and a reddish-brown color. Put chicken on a rack that's been placed on a cookie sheet and keep warm in the oven while you cook the gravy.

For gravy:
1. Mix the cornstarch and sherry to make a slurry. Pour the chicken drippings back into the pan, without the fat, and add the remaining 1 cup of stock. Bring to a boil. Add slurry. Boil about 1 minute, until thickened. Add salt, pepper, and sage, to taste.

1. All spices, herbs, salt, and peppers are to taste. My measurements are approximate. You can substitute any herb blend you like or make up your own. You can just use salt and pepper. If you can find hot paprika, you can substitute it for the regular paprika, but be sure to omit the cayenne pepper.

2. If you're using a nonstick electric skillet, brown the chicken at about 320º F. Turn it down to about 220º F when you cover it. And turn it up to 350º F to crisp it up at the end. Regardless of whether you use an electric skillet or nonstick skillet on the stove, you'll have to experiment with the temperatures to see which ones on your equipment give you the results you want. Temperature calibration on equipment for home cooks is a rant I'll spare you all.