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Ingredients
- 20 each chickens, whole
- 5 pints buttermilk
- 1 lb, 4 oz dijon mustard
- 2 1/2 oz old bay seasoning
- 2 oz tarragon, minced
- 2 lbs all-purpose flour
- 2 Tbsp poultry seasoning
- 4 tsp cayenne
- 2 qts vegetable shortening as needed
- 6 1/4 pints country gravy
Directions
- Cut the chicken into pieces (2 wing portions, 2 drumsticks, 2 thighs, and 4 breast portions). Combine the chicken pieces with the buttermilk, mustard, old bay, and tarragon. Mix well and marinate under refrigetation overnight.
- Combine the flour with the poultry seasoning and cayenne. Mix well.
- Drain the buttermilk mixture from the chicken on wire racks. Dredge the chicken in the flour mixture and let it sit for about 15 minutes.
- Heat the shortening in a larger cast-iron pan over high heat. Dredge the chicken in the flour again. Working in batches, pan fry the chicken until golden brown on both sides.
- Place the chicken rack on a sheet pan and bake at 350F/175C until it reaches an internal temperature of 165F/73C.
- Serve each chicken portion with 2 fl oz/60 ml gravy on heated plates.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 655g | |
| Recipe makes 50 servings | |
| Calories 1489 | |
| Calories from Fat 997 | 67% |
| Total Fat 111.26g | 139% |
| Saturated Fat 30.06g | 120% |
| Trans Fat 10.96g | |
| Cholesterol 373mg | 124% |
| Sodium 750mg | 31% |
| Potassium 1129mg | 32% |
| Total Carbs 20.44g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.99g | 2% |
| Protein 96.72g | 155% |
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