Spicy Fried Chicken With Buttermilk Gravy

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

Directions

1. 1

   In a bowl, combine 2 cups buttermilk, garlic and pepper sauce. Add chicken and toss. Cover and refrigerate for 4 hours or overnight.

2. 2

   Preheat oven to 400 degrees.

3. 3

   In a large heavy skillet, heat oil over medium high heat until hot but not smoking.

4. 4

   In a large paper bag, combine dry ingredients: flour, paprika, basil, thyme. pepper, garlic powder, onion powder, cayenne and salt.

5. 5

   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.

6. 6

   Cook, turning once, until browned, about 10 minutes. Oil should be hot but not smoking.

7. 7

   Transfer chicken to baking sheet. Repeat with remaining chicken.

8. 8

   Discard marinade but reserve 1/4 c of seasoned flour and leave 3 T of oil in the skillet.

9. 9

   Bake chicken 20-25 minutes.

10. 10

    Transfer to paper towel lined baking sheet.

11. 11

    Return skillet with reserved oil to stove and heat over medium low heat. Whisk in reserved flour and simmer for 2 minutes.

12. 12

    Whisk in 1 cup buttermilk and heat;do not boil.

13. 13

    Season with salt and pepper and pepper sauce to taste.

14. 14

    Transfer chicken to a platter.

15. 15

    Serve with potatoes and gravy.