The Occasion
Crispy fried chicken with creamy mashed potatoes, all covered in gravy. This family favorite is comfort food at its finest. I make this in a countertop deep fryer, the best kitchen tool I’ve bought in years; it gets used every week. Both recipes are adapted from America’s Test Kitchen. It will bring the kids home regardless of the time of year. Add fresh corn to complete the meal!
The Wines
Primary pour: Domaine Arnaud Lambert, Crémant de Loire Brut, NV
A traditional-method sparkling wine from Arnaud Lambert, who farms organically in Brézé and Saint-Cyr-en-Bourg in Saumur, in the middle of the Loire Valley. It’s mostly Chenin Blanc with some Chardonnay, dry and crisp, with apple and pear notes that work especially well with the peppery cream gravy. Serve it chilled. About $30.
For something easier to find from the same region, any Crémant de Loire or sparkling Saumur, around $15 to $25, will work in its place. A dry Champagne (from about $40) or a Spanish Cava (around $15) works too.
The Menu
Serves 4
Main: Chicken Fried Chicken with Gravy
50 minutes hands-on, about 2¼ hours total (includes 1 hour brining)
You’ll need:
The chicken
4 (6- to 8-ounce) boneless, skinless chicken breasts
2 cups buttermilk
2 tablespoons black pepper, divided
6 teaspoons table salt, divided
1 teaspoon cayenne pepper, divided
1½ cups all-purpose flour
1¼ cups cornstarch
2 teaspoons baking powder
Canola or vegetable oil, for frying
The gravy
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups milk, plus more as needed
1½ teaspoons table salt, or more to taste
2 teaspoons black pepper
Do this:
Place 1 chicken breast between 2 sheets of plastic wrap and gently pound it to an even ¼-inch thickness with a meat pounder, heavy rolling pin, or heavy skillet. Repeat with the remaining breasts.
Whisk the buttermilk, 1 tablespoon pepper, 4 teaspoons salt, and ½ teaspoon cayenne together in a large bowl. Submerge the chicken in the brine, cover, and refrigerate for 1 to 24 hours.
Set a wire rack in a rimmed baking sheet. Whisk the flour, cornstarch, baking powder, remaining 2 teaspoons salt, remaining 1 tablespoon pepper, and remaining ½ teaspoon cayenne together in a large bowl.
Remove 1 piece of chicken at a time from the brine and press it firmly into the flour mixture, turning to coat. Transfer it to the prepared rack and repeat with the remaining chicken. Reserve the remaining flour mixture. Refrigerate the chicken, uncovered, for 30 minutes.
Heat the oil in a deep fryer to 375°F. If you don’t have a fryer, heat 1 inch of oil in a Dutch oven over medium-high heat to 375°F.
Set paper grocery bags on a second rimmed baking sheet and top with a second wire rack.
Return the chicken to the flour mixture and turn to coat, again pressing firmly. Carefully place as many pieces in the hot oil as will fit without crowding.
Fry until deep golden brown and the chicken registers 160°F, 5 to 6 minutes in a deep fryer. In a Dutch oven, cook 4 to 6 minutes per side.
Transfer the chicken to the paper-lined rack. Let the oil return to 375°F and repeat with the remaining chicken. Let the chicken rest for about 5 minutes.
While the chicken fries, make the gravy. Melt the butter in a large saucepan over medium heat and whisk in the flour until smooth. Slowly add the milk, whisking constantly, until smooth.
Bring to a simmer, whisking often, and cook until the gravy has thickened, 1 to 2 minutes. Adjust the consistency with more milk, 1 tablespoon at a time. Off the heat, whisk in the salt and pepper for the gravy.
Serve the gravy over the chicken and mashed potatoes. The gravy makes enough for both; if you’re only making the chicken, halve the gravy ingredients.
Printable recipe card below.
Side: Creamy Mashed Potatoes
15 minutes hands-on, about 40 minutes total
You’ll need:
2 pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick
8 to 10 tablespoons half-and-half
4 tablespoons unsalted butter, cut into 8 pieces
1 teaspoon table salt, plus more to taste
Black pepper, to taste
Do this:
Bring 1 quart of water to a boil in a medium saucepan over high heat.
Add the potatoes, with more water if needed to cover them. Return to a boil, then reduce the heat to keep a very gentle simmer. Cover and cook until a paring knife slips easily into the potatoes, 10 to 12 minutes.
Drain the potatoes and return them to the saucepan. Mash to your preferred consistency, or press them through a ricer.
Stir in 8 tablespoons of the half-and-half, the butter, and the salt until combined. Adjust the consistency with the remaining half-and-half, and season with salt and pepper to taste.
Printable recipe card below.
The Pairing
Crémant de Loire is a great match for fried chicken and gravy. Its bubbles and bright acidity refresh your palate between bites of the crispy coating and the rich gravy.
The Timeline
Pound and brine the chicken at least two hours before you want to eat. About an hour before you want to eat, dredge the chicken and let it chill while the oil heats. Start the potatoes about 40 minutes before you eat. Fry the chicken in batches and make the gravy while the last batch cooks. Mash the potatoes, open the Crémant, and sit down while everything is hot.
The One Thing to Know
Bubbles are the best pairing for anything fried, and they aren’t just for special occasions; we drink Champagne at least once a week. Champagne (or Crémant) and fried chicken is a classic for a reason!
Stay for one more glass.