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Southern Fried Chicken and Sawmill Gravy - from Atkins Park Tavern
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From the Menu of ... Atkins Park Tavern
5820 S. Vickery St., Cumming
678-513-2333
Q: “My husband and I had the best Southern fried boneless chicken at Atkins
Park in Cumming. Ron’s hobby is cooking and he does an awesome job cooking up all the AJC recipes in Thursday’s paper. Please help us find the recipe for Southern Fried Chicken at Atkins Park.”
-- Dana M. Heller, Alpharetta
A: Chef Kirk Biondi provided this recipe, which combines tradition with a twist. Buttermilk is the old-fashioned touch that tenderizes the meat and provides a good contact source for the flour breading. But Biondi also takes advantage of a modern-day convenience -- deboned chicken breasts -- to turn a favorite finger food into a fork-and-knife affair.
— Deborah Geering,
for the Journal-Constitution
Buttermilk provides a nice thick surface for the flour to cling to, providing this classic (yet boneless!) fried chicken with a dense breading.
For the gravy, using bacon grease instead of butter adds flavor to the simple white sauce.
Hands on time: 20 minutes Total time: 35 minutes Serves: 4
Ingredients:
-
FOR THE FRIED CHICKEN:
Hands on: 10 minutes Total time: 25 minutes plus overnight soaking time
4 (6-ounce) boneless chicken breasts
2-3 cups buttermilk, divided use
Vegetable oil for frying
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
FOR THE SAWMILL GRAVY:
Hands on: 10 minutes Total time: 10 minutes
2 tablespoons bacon grease
2 1/2 tablespoons all-purpose flour
1 cup whole milk
1/4 teaspoon ground black pepper (or more to taste)
Salt to taste
Instructions:
For the fried chicken: Place the chicken in a plastic storage container and pour enough buttermilk over the chicken to cover (about 1 cup). Turn the chicken to make sure it is completely covered in buttermilk. Cover the container and store in the refrigerator overnight.
Heat the vegetable oil in a fryer or heavy pan to 350 degrees. In a mixing bowl, combine the flour, salt and pepper. Into a separate bowl, pour about 1 cup buttermilk. Remove the chicken pieces from the soaking buttermilk (discard this liquid) and shake off the excess buttermilk. Roll each piece of chicken in the flour to coat, then dip in the fresh buttermilk to coat, then roll again in the flour to completely coat. Fry the chicken in the hot oil until brown and crispy on the outside and cooked through, 10-15 minutes. Drain the chicken on paper towels. Serve hot with Sawmill Gravy.
For the gravy: In a small saucepan over medium heat, melt the bacon grease . Stir in the flour and cook, stirring regularly for 2-3 minutes. Slowly whisk in the milk and cook, whisking until mixture comes to a simmer and gravy thickens. Stir in the pepper and season to taste with salt and additional pepper, if desired.
Heat the vegetable oil in a fryer or heavy pan to 350 degrees. In a mixing bowl, combine the flour, salt and pepper. Into a separate bowl, pour about 1 cup buttermilk. Remove the chicken pieces from the soaking buttermilk (discard this liquid) and shake off the excess buttermilk. Roll each piece of chicken in the flour to coat, then dip in the fresh buttermilk to coat, then roll again in the flour to completely coat. Fry the chicken in the hot oil until brown and crispy on the outside and cooked through, 10-15 minutes. Drain the chicken on paper towels. Serve hot with Sawmill Gravy.
For the gravy: In a small saucepan over medium heat, melt the bacon grease . Stir in the flour and cook, stirring regularly for 2-3 minutes. Slowly whisk in the milk and cook, whisking until mixture comes to a simmer and gravy thickens. Stir in the pepper and season to taste with salt and additional pepper, if desired.
Notes:
This recipe calls for overnight soaking time.
Nutrition:
Per serving (for fried chicken only): 417 calories (percent of calories from fat, 29), 45 grams protein, 27 grams carbohydrates, 1 gram fiber, 13 grams fat (2 grams saturated), 101 milligrams cholesterol, 708 milligrams sodium.
Per serving (Sawmill Gravy): 115 calories (percent of calories from fat, 68), 3 grams protein, 7 grams carbohydrates, 2 grams fiber, 9 grams fat (4 grams saturated), 15 milligrams cholesterol, 66 milligrams sodium.
Per serving (Sawmill Gravy): 115 calories (percent of calories from fat, 68), 3 grams protein, 7 grams carbohydrates, 2 grams fiber, 9 grams fat (4 grams saturated), 15 milligrams cholesterol, 66 milligrams sodium.
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