Southern Butter-Crusted Chicken

From Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia

serves 8

This is a soul food recipe from the southern Appalachian region of northern Alabama. I think this is about as sinful as a fried chicken ought to get. It’s absolutely luscious!

2 (3-pound) fryer chickens, cut up into serving pieces
Vegetable shortening, for frying
8 tablespoons (1 stick) unsalted butter, melted
6 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon paprika

Leftover Corn bread Gravy
8 ounces sliced bacon
2 cups leftover corn bread
1/2 cup all-purpose flour
2 cups water, plus more if needed
1 to 1 1/2 cups half-and-half, plus more if needed
Salt and freshly ground black pepper

Wash the chicken pieces and pat them dry.

Heat shortening to a depth of 2 to 3 inches in a deep, heavy skillet over medium heat. Test the heat with a drop of water. If it spatters when it hits the hot oil, it’s ready.

In a bowl, combine the melted butter, flour, salt, and paprika. Using a pastry brush, coat each piece of chicken completely with the mixture.
Place the chicken in the hot oil and fry, turning occasionally, until the coating is golden brown and crispy and the chicken is thoroughly cooked, about 12 minutes on each side. Serve hot.

make the gravy: In a large skillet over medium heat, fry the bacon until crisp. Drain and crumble the bacon and leave the drippings in the skillet.

Put the crumbled bacon back in the skillet and crumble enough corn bread into the pan to just fill it. Add the flour and stir until the mixture browns. Be careful not to let it burn.

When the mixture is browned, slowly add the water and half-and-half until the mixture forms a gravy, adding more water or half-and-half if necessary. Season to taste with salt and pepper and serve hot.