Spicy Fried Chicken With Buttermilk Gravy - cooking recipe

Ingredients

3 cups buttermilk, divided
2 garlic cloves, crushed through a press
1 teaspoon hot pepper sauce
2 (3 1/2 lb) whole chickens (each cut into 8 pieces)
2 cups vegetable oil
2 cups flour
2 tablespoons paprika
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (to taste)
1 1/2 teaspoons salt
1 1/2 cups milk
salt and pepper, to taste
hot pepper sauce, to taste

Preparation

In a bowl, combine 2 cups buttermilk, garlic and pepper sauce. Add chicken and toss. Cover and refrigerate for 4 hours or overnight.
Preheat oven to 400 degrees.
In a large heavy skillet, heat oil over medium high heat until hot but not smoking.
In a large paper bag, combine dry ingredients: flour, paprika, basil, thyme. pepper, garlic powder, onion powder, cayenne and salt.
Remove 1/3 of chicken from marinade, shaking off excess. Place chicken in bag and shake to coat. Shake off excess flour and place in skillet.
Cook, turning once, until browned, about 10 minutes. Oil should be hot but not smoking.
Transfer chicken to baking sheet. Repeat with remaining chicken.
Discard marinade but reserve 1/4 c of seasoned flour and leave 3 T of oil in the skillet.
Bake chicken 20-25 minutes.
Transfer to paper towel lined baking sheet.
Return skillet with reserved oil to stove and heat over medium low heat. Whisk in reserved flour and simmer for 2 minutes.
Whisk in 1 cup buttermilk and heat;do not boil.
Season with salt and pepper and pepper sauce to taste.
Transfer chicken to a platter.
Serve with potatoes and gravy.