Ingredients
The following ingredients have 7 Servings
- 3 pounds chicken parts; I used boneless thighs
- 2 cups milk
- 1 lemon (juiced)
- 6 garlic cloves (minced)
- 2 tsp sea salt
- 1 tsp fresh ground pepper
- 1 Tbsp brown sugar
- 2 tsp paprika
- Olive oil
- 4 tablespoons fat from baked chicken (supplement with butter if necessary)
- 4 tablespoons all-purpose flour
- 2 cups milk
- Salt and freshly ground black pepper
- Paprika
- Parsley (chopped)
Instruction
- Put the chicken into a large container just enough for the chicken to fit; either a flat container or a large freezer bag.
- Measure the milk into a measuring cup and add the lemon juice to create buttermilk. Let it sit for at least 5 minutes while it thickens.
- Add the garlic, salt, pepper, brown sugar, and paprika to the measuring cup with the milk and mix well. Pour the ingredients into the container or freezer bag holding the chicken. Make sure everything is covered and then refrigerate overnight. (If making same day, leave the mixture at room temperature for up to 2 hours).
- Preheat the oven to 425 degrees F. Line a baking dish with aluminum foil, and take the chicken pieces out of their container, shaking off excess buttermilk marinade and put them in the baking dish in a single layer.
- Drizzle the olive oil over the chicken and then roast in the oven for about 20-25 minutes, until the internal temperature of the chicken measures 160 degrees on a food thermometer.
- If not brown, place under the broiler for about 2 minutes. Remove from the oven and slice and serve with white gravy.
- Garnish with paprika and chopped parsley (optional).
- For the Gravy
- Spoon about 4 tablespoons of fat from chicken (or butter) into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
- Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.
