Burton’s Southern Fried Chicken with White Gravy
Make traditional buttermilk fried chicken using this recipe, along with a decadent pan gravy. For up to two days, the chicken can be marinated.
In a bowl, combine buttermilk, 1 teaspoon cayenne pepper, onion powder, parsley, tarragon, sage, and paprika.
Place the pieces of chicken breast in the buttermilk mixture, stir to coat, and marinate for at least 8 hours in the refrigerator (up to 2 days).
Use a colander to drain the chicken pieces.
In a large, resealable plastic bag, combine 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper.
In a bowl, whisk eggs with 2 tablespoons milk.
Add salt and black pepper to taste.
In a big, heavy skillet over medium-high heat, heat the grapeseed oil until a pinch of flour dropped into the oil sizzles.
Put half a cup of all-purpose flour in a small bowl.