Ozark Fried Chicken Recipes

Steps:

• Cover chicken with water in large bowl. Stir 2 tablespoons salt into water. Refrigerate 12 hours or over night.
• Blend flour, cracker crumbs, garlic powder, onion powder and paprika in large, heavy duty, plastic freezer zip-type bag. Pour buttermilk into medium bowl.
• Remove chicken from water. Do not rinse. Pat chicken dry. Dredge each piece of chicken in flour mixture and place on large baking sheet to dry. Dip floured chicken pieces into buttermilk and re-dredge them in flour mixture a second time, placing back on baking sheet to dry.
• Heat oil over medium-high heat in large cast iron or electric skillet until hot but not smoking. Oil should be half way up sides of skillet. Carefully add chicken pieces and fry without crowding until golden brown and cooked through, about 15 minutes per side. If chicken browns too quickly, turn heat down to medium and watch carefully. Do not cover skillet or chicken will be steamed and not crispy.
• Drain and cool cooked chicken pieces on paper towels or brown grocery bag. Serve immediately or cool completely and store in refrigerator. Use skillet drippings to make cream gravy!

Steps:

• Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
• Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
• Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
• Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
• Serve the chicken fried chicken topped with the white gravy.