Nothing feels quite like home the way Fried Chicken Thighs with Milk Gravy does. This is the kind of meal that brings ...

Serves 4 to 5. 1 4- to 4½-pound chicken, cut into 10 pieces (instructions follow recipe) 1 cup buttermilk Fine sea salt and freshly ground black pepper ...

3. Cut the chicken into 8 pieces: 2 legs, 2 thighs, 2 wings, and 2 breast pieces. Rinse with cold water. Place in the brine, cover, and refrigerate for 12 hours. 4. After the chicken has spent 12 ...

Combining agrarian approaches and down-home style with classical-French techniques, Chef Jennifer Booker reinvents Southern cuisine.

In a large, sturdy plastic bag, combine the flour, cornstarch, potato starch, 1 1/2 teaspoons sea salt and 1/2 teaspoon pepper and shake. Set aside 1/2 cup of the flour mixture for the gravy.

Chef notes. I have to admit that when I first saw this dish on a menu, my body went through a wide range of emotions. At first, there was confusion.

Add the chicken, in batches if necessary, and cook over moderate heat, turning, until golden, crisp and cooked through, about 30 minutes. Lower the heat if necessary.

Texas Chicken-Fried Steak and Gravy. June 24, 2008. Texas Chicken-Fried Steak and Gravy. 4 servings. This dish is a must for modern-day chuck-wagon cuisine. Serve with mashed potatoes or french fries.

I always associate the dish with Uncle Bill’s Pancake & Dinner House, a diner in St. Louis, where I went to college.At the time, it was open 24/7, so, naturally, there were many late-night ...