Fried Chicken

1. Heat 2 quarts of oil in an electric skillet, deep fryer, or in a pot on the stove. I turn my skillet to 400.

2. You can use Boneless, skinless chicken, or you can use Chicken thighs or legs. It is really personal preference. I prefer to make this out of Chicken thighs and legs. I take the extra fat and skin off my chicken thighs before I bread them.

3. In a mixing bowl, combine the Flour, Pepper, and the Fajita Seasoning.

4. In a separate bowl, combine the Eggs and the Buttermilk.

5. When the oil is heated, dip the chicken in the egg mixture and completely coat it. Then dip it in the flour mixture and coat it. Then you are going to do the same thing again. Dip it in the eggs, and then in the flour. When you double dip your fried chicken it gives it that extra thick breading that tastes so good.

6. Place the chicken in the hot oil and cook for about 5 minutes on each side, or until it is golden brown and crispy.

7. Remove the chicken and place it on a rack on your baking sheet. Heat your oven to 350°F.

8. When all the chicken is fried, finish baking the chicken for another 30 minutes in the oven. I don’t like to completely cook it in the oil because the chicken soaks up too much oil for me. Cooking it in the oven also gives me some drippings to make delicious gravy.

9. Remove the chicken from the oven and serve. If you would like to make gravy, then follow the steps for the gravy.

Gravy

1. In a saucepan, get the liquid from the bottom of your baking sheet. There may be some crumbles from the fried chicken mixed in, and if so, that is great! It will add more flavor. There won’t be tons of juice, maybe a couple of Tablespoons.

2. Add 2 c. of Milk and heat up while stirring constantly.

3. In a separate bowl, combine the Cornstarch and Cold Water and stir until smooth.

4. When the milk is starting to boil, add the Cornstarch mixture slowly while stirring constantly. Your gravy will start to thicken. When it is the desired thickness, remove it from the heat. I usually don’t boil it after the cornstarch is added.

5. Season the gravy with Salt and Freshly Ground Pepper. I don’t add a specific amount because there are so many preferences on taste. I usually add ¼ tsp. of Salt, and 1/8 tsp. of Pepper, but my husband adds a ton of pepper to his. He likes it with a lot more pepper than me.