This recipe recreates the beloved taste of “The Kernel’s” fried chicken, featuring tender pieces marinated in a tangy Italian dressing paste and coated in a light flour crust. The chicken is quickly fried for crispiness, then finished in the oven to ensure it is cooked through without becoming greasy. It is served smothered in a rich, savory gravy made from beef and chicken bases, cornstarch, and water, creating a hearty and satisfying meal. Perfect for family dinners or casual gatherings, this dish offers a nostalgic, home-style flavor profile that appeals to fans of traditional American comfort food. The combination of zesty marinade, crispy skin, and thick gravy makes it an irresistible treat.
Chicken Like The Kernel’S
Description
This recipe recreates the beloved taste of "The Kernel's" fried chicken, featuring tender pieces marinated in a tangy Italian dressing paste and coated in a light flour crust. The chicken is quickly fried for crispiness, then finished in the oven to ensure it is cooked through without becoming greasy. It is served smothered in a rich, savory gravy made from beef and chicken bases, cornstarch, and water, creating a hearty and satisfying meal. Perfect for family dinners or casual gatherings, this dish offers a nostalgic, home-style flavor profile that appeals to fans of traditional American comfort food. The combination of zesty marinade, crispy skin, and thick gravy makes it an irresistible treat.Ingredients
Directions
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Prepare the marinade by mixing the contents of the Italian seasoning packages with mild Italian salad dressing to form a smooth paste.
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Cut approximately 3 lbs of fryer chicken parts, halving any large breast pieces to ensure even cooking.
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Spread the seasoning paste evenly over all chicken pieces.
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Stack the coated chicken in a bowl, cover tightly, and refrigerate for at least two hours, or preferably overnight, to allow flavors to penetrate.
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About one hour before serving, heat approximately 1.5 pints of cooking oil in a heavy saucepan or deep fryer to 425&# 194;°F (218ðC) ( (204ðC)or 400ðF if using an electric fryer).
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Fill a deep, narrow bowl with 2 cups of milk, club soda, or beer for dipping.
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Remove chicken from the refrigerator and let it sit at room temperature for a few minutes.
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Dip each piece of chicken into the liquid, allowing excess to drip off.
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Dust the wet chicken lightly but evenly with pancake flour or all-purpose flour, ensuring not to overcoat.
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Place the coated pieces on a rack or tray for a few minutes to dry slightly without touching each other.
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Fry the chicken in small batches in the hot oil until golden brown and crisp.
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Remove fried chicken and place on a cookie sheet, ensuring pieces do not touch.
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Bake the chicken uncovered in a 350ðF (177ðC) oven for 30 minutes to finish cooking.
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While the chicken bakes, prepare the gravy by blending Cracklin' Good Gravy Blend, 1 cup water, and 1/4 cup cornstarch until smooth.
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In a saucepan over medium heat, combine the blended mixture with 10 oz of chicken broth, 2 chicken bouillon cubes, and two 10-oz cans of beef gravy.
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Stir the gravy continuously until it thickens and becomes clear.
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Serve the hot fried chicken smothered with the thick savory gravy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 70.8kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 2833.3mg119%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 1.4g6%
- Sugars 1.4g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
