Ok, there are no real set measurements to this. I tend to eyeball it and jazz it up to my own personal taste. I will say that for the buttermilk measurement, I like my buttermilk to cover up the pieces of chicken.
Ingredients (for Marinade)
Buttermilk
Hot sauce
4 cloves of garlic
Your preferred pieces of chicken (I tend to do drumsticks and breasts with skin)
Pour buttermilk, hot sauce and 4 cloves of garlic in a ziplock bag. Put pieces of chicken in bag, close up and marinate overnight.
Remove chicken after marinating. Do not rinse off marinade. Preheat oven to 350C
Dredge: Flour, salt and pepper. Use salt and pepper to taste.
Pan Fry: Corn oil and a stick of butter. Fry for 8-10 minutes to get crust good and brown, turn and fry for 5 minutes on other side.
Remove from oil and place on a tray in preheated oven for 10 minutes.
Chicken Maple Syrup Gravy
Ingredients
3 C Chicken Stock
1 C Brown Sugar
Butter
Flour
Maple Syrup
The problem with this is that I do this all by sight. :( So I will do my best to try and get this accurate for you.
Method
Bring chicken stock and brown sugar to a soft boil in a pan.
In a bowl mix butter and flour until pasty, then stir into chicken stock and brown sugar mixture. When well mixed add maple syrup and a little bit of freshly ground pepper.
Serve over fried chicken (or on the side).
