{"id":926,"slug":"country-fried-chicken","title":"Country Fried Chicken","description":null,"ingredients_raw":["2 cups low-fat cultured buttermilk","1 ea. (4 pounds) broiler/fryer chicken, cut into individual parts with wings discarded","¼ cup paprika","3 tbsp salt","3 tbsp freshly-ground black pepper","3 tbsp lemon pepper","Flour","2 tbsp cayenne pepper","Vegetable shortening","1 cup chicken broth","1 cup whole milk","¼ cup heavy cream","2 tbsp all-purpose flour","1 tbsp freshly-ground black pepper"],"ingredients_norm":["low fat cultured buttermilk","ea. broiler/fryer chicken","paprika","salt","ground black pepper","lemon pepper","flour","cayenne pepper","vegetable shortening","chicken broth","whole milk","heavy cream","all purpose flour"],"steps":["Combine seasonings for chicken and buttermilk in a large container. Add chicken, toss to coat, and refrigerate overnight to a day.","Drain chicken in a colander and dredge in flour. Set aside 2–3 minutes.","Heat enough shortening in a 12-inch cast-iron skillet to 325°F. Add thighs to the center, and breasts and legs to the outer part. Fry 10–12 minutes on each side or until golden brown and internal temperature of thighs is 180°F.","Remove from pan and drain on a cooling rack. Cover loosely with foil and set aside.","Pour out all fat except 2 tbsp from pan and place over medium high heat. Add all-purpose flour to pan and whisk continuously until mixture turns blond.","Deglaze pan with broth and whisk continuously until liquid has reduced by ⅔.","Add milk, cream, and pepper; bring to a boil. Cook, whisking occasionally, until liquid has reduced to 1 cup and is thickened. If gravy is too thick, add ¼ cup milk at a time.","Serve chicken smothered with cream gravy."],"categories":["Chicken recipes","Recipes using whole chicken","Recipes using paprika","Southern U.S. recipes","Recipes for gravy","Deep fried recipes","Main course recipes","Recipes using buttermilk","Recipes using cayenne","Recipes using heavy cream","Recipes using all-purpose flour","Recipes using chicken broth and stock","Recipes using lemon pepper","Recipes using whole milk"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":"medium","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Country_Fried_Chicken","source_ref":"4522796","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Country_Fried_Chicken&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"deb8ae06d2ef75ae37c06f2df82ce5d70082c5512d1a5d0cc6d26735104bcbc7","created_at":"2026-08-02T14:43:00Z","updated_at":"2026-08-02T17:11:31Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/country-fried-chicken"}