Southern-Style Buttermilk Fried Chicken with Creamy Gravy

Method

1. Soak chicken in buttermilk for 1 hour.
2. In a bowl, combine cornstarch, cayenne pepper, garlic powder, onion powder, salt, and pepper.
3. Dredge chicken in the cornstarch mixture, shaking off excess.
4. Heat oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes per side.
5. In a saucepan, melt butter, then whisk in flour to make a roux. Gradually add chicken broth, stirring constantly.
6. Stir in heavy cream and sour cream, then simmer until thickened. Season with salt and pepper.
7. Serve chicken with mashed potatoes, gravy, and seasonal vegetables.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.