Today is National Hot Chicken Day. I gotta tell you, this was not the original recipe chosen for today. I had wanted to share a recipe for Chicken-Fried-Chicken with a Creamy White Gravy. So why the change? Buttermilk isn’t something I keep in the fridge, it’s something I buy only when a recipe calls for it. And I didn’t have any at home. The thought of braving a trip to the market for one recipe just wasn’t cutting it.
With just a few changes, I was able to come up with a recipe utilizing what we already had on hand. I think I have mentioned this before, Hubby and I took stock of our food inventory. When things started to go sideways in not so Sunny California, we decided knowing exactly what was in the house was a smart move. While we are still shopping for certain items like fresh produce when absolutely necessary, I’ve been creating our weekly menu plan based mainly on our food inventory.
Normally I create a menu based on mood and events of the day, then a shopping list from the menu. Before heading off to the market, Hubby crosses off what we have, and we buy the rest. In addition to the weekly list, we’ll stock up on deals and weekly specials. We might not have a pot roast on the menu, but if pot roasts are a good buy, we’ll pick one up for later.
Now I’m working backwards, going with ingredients first, creating a menu and buying only what is absolutely necessary. It make sense for two reasons. First, we aren’t out in public as much, and the less we buy, the more there is for the next guy.
Besides, working backwards is a challenge. I need to put on my creative thinking cap, and I gotta tell you, that’s fun.
Hot Sauce Chicken
2 Chicken Breasts
1-1/2 cups Milk
4 tablespoons Cultured Buttermilk Powder
2 tablespoons Hot Sauce
1 teaspoon Kosher Salt
1/4 cup Flour
3 tablespoons Butter
3 tablespoons Vegetable Oil
Split large chicken breasts in half, creating four thin breasts. Place chicken in 2-inch deep casserole dish and set aside.
Pour milk into a 2-cup measuring cup. Add Buttermilk Powder, Hot Sauce and Salt. Stir until the powder has dissolved into the milk. Pour the milk mixture over the chicken. Let stand for 30-minutes. Turn chicken over, let stand for an additional 30-minutes. Remove chicken, shake off excess milk, strain milk marinade and set aside.
Place flour in a shallow pan. Coat chicken in flour. Let rest for 10 minutes on a baking rack for the flour to adhere to the chicken.
Heat oven to warm. Heat the butter and the vegetable oil in a large skillet. Cook chicken in butter-oil mixture until browned on both sides and no longer pink in the middle, about 8 minutes per side. Place on a serving platter, keep in the warm oven.
Spicy Pan Gravy
1/4 cup Butter
1/4 cup Flour
Garlic Powder to taste
Hot Sauce to taste
Kosher Salt to taste
Black Pepper to taste
Drain the skillet used for the chicken, reserving 3 tablespoons of the dripping in the skillet. To the empty skillet, add the butter and flour. Cook, string, until browned to create a paste.
Pour reserved milk into the skillet. Add garlic, hot sauce, salt and pepper to taste. Bring to a boil, lower to medium-low and cook, stirring often until thickened, about 10 minutes. Spoon sauce over chicken.
Note: It’s important to cook the gravy since the milk was from the marinated chicken. If the gravy becomes too thick, thin with water. Add about 1/4 to 1/2 a cup of water at a time, stir until fulled blended before adding more.
This gravy is great on the chicken, and even better over mashed potatoes. Yum!