Herb-and-Spice Infused Fried Chicken (Southern Style) with Gravy and Mashed Potatoes

INGREDIENTS:

For the chicken and marinade
  • 8 pcs. chicken cuts, bone-in or fillet (choice of wing, thigh, breast or drumstick)
  • ½ tsp. oregano powder
  • ½ tsp. thyme powder
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 cup whole milk and 1 tbsp. lime juice or 1 cup buttermilk
  • 1 L cooking oil, for deep frying

For the seasoned flour
  • 2 cups all purpose flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne powder
  • 1 tsp. paprika
  • ½ tsp. oregano powder
  • ½ tsp. thyme powder

For the mashed potatoes
  • 6 pcs. medium-sized potatoes
  • 2 cups water and 1 tsp. salt, for boiling
  • ½ tsp. garlic powder
  • 1 tsp. cinnamon powder
  • ½ tsp. oregano powder
  • ½ tsp. thyme powder
  • 4 tbsps. butter
  • ½ cup whole milk
  • ¼ cup plain yogurt cream (optional)
  • salt and pepper to taste

For the gravy
  • 1 cup chicken stock or 1 chicken bouillon dissolved in 1 cup potato stock
  • 3 tbsps. butter
  • ½ cup whole milk
  • 2 tbsps. seasoned flour
  • salt and pepper to taste

PROCEDURE:

Marinate the chicken
  1. Thoroughly wash the chicken pieces and pat dry with paper towel.
  2. In a small bowl, mix the oregano, thyme, salt and pepper. Rub the mixed spices into the chicken slices and leave to rest for 5 to 10 minutes to infuse the flavor of the spices.
  3. In a bowl, whisk together the whole milk and lime juice. Let the mixture rest for 5 to 10 minutes or until the milk slightly thickens and small curdles begin to form.
  4. Place the chicken pieces in a resealable container or ziplock bag. Pour in the milk mixture or the buttermilk (if using). Make sure to thoroughly coat the chicken. Cover the container or seal the bag and keep in the refrigerator to marinate for 1 hour to overnight.

Dredge in flour and deep fry the chicken
  1. In a large platter, sift and mix together the flour, salt, pepper, garlic powder, cayenne, paprika, oregano and thyme. Reserve 2 tbsps. of the seasoned flour for the gravy.
  2. Drain the chicken slices and place into the seasoned flour mixture. Toss to thoroughly cover the chicken with flour mixture. Shake off the excess flour and set aside the coated chicken.
  3. Put enough cooking oil in a large frying pan to reach a depth of at least 1 inch. Heat the oil to 350ºF (175ºC) over medium heat.
  4. Carefully put the chicken with skin side down first on hot oil. Depending on the thickness of the meat, fry the chicken in batches for 8 to 15 minutes on each side or until crispy and golden brown. If you are using a meat thermometer, the internal temperature of the chicken should reach at least 175ºF (80ºC).
  5. Remove the chicken from the pan and transfer on a wire rack to drain the excess oil.
  6. Serve the chicken with gravy sauce and mashed potatoes on the side. Enjoy!

Prepare the mashed potatoes
  1. Peel the potatoes and slice into dices. Place in a deep pan with salted water and boil for 15 to 20 minutes or until the potatoes are soft.
  2. Drain the potatoes, setting aside 1 cup of the water. Mash the potatoes very well.
  3. Whisk in the butter, whole milk, yogurt cream (optional), garlic powder, cinnamon, oregano and thyme, and then season with salt and pepper.

Cook the gravy
  1. Dissolve the seasoned flour in whole milk and set aside.
  2. Dissolve the chicken bouillon in hot potato water and set aside, or prepare the chicken stock (if using).
  3. Over medium heat, melt the butter in saucepan and whisk in the milk and flour mixture.
  4. Gradually pour in the chicken stock or the dissolved chicken bouillon. 
  5. Simmer until the sauce begins to thicken while stirring continuously. Season with salt and pepper.

**Number of Servings: 4

TIPS FROM ENZ:
  1. If not a fan of gravy sauce, you can use store-bought or homemade ketchup or mayonnaise as dipping sauce.
  2. It is also best served with steamed rice and mixed veggies instead of mashed potatoes.