• Staff Favorite

Ingredients

1. 1/2 cup kosher salt
2. 2 quarts cold water
3. One 3 1/2 -pound chicken, cut into 8 pieces
4. 3 cups buttermilk
5. 1 1/2 cups all-purpose flour
6. 1/4 cup cornstarch
7. 2 tablespoons potato starch (optional)
8. Fine sea salt and freshly ground pepper
9. 1 pound lard or solid vegetable shortening, for frying
10. 1 stick (4 ounces) unsalted butter
11. 4 ounces sliced bacon or unsliced country ham
12. 1/2 cup finely chopped onion
13. 1 garlic clove, minced
14. 4 cups drained canned diced tomatoes (from three 14-ounce cans)
15. 2 teaspoons dried thyme
16. 2 cups heavy cream
17. 1 1/2 cups milk
18. The Best Biscuits

Directions

1. In a large bowl, dissolve the kosher salt in the cold water. Add the chicken, cover and refrigerate for 4 hours. Pour off the salt water, rinse the chicken and drain. Put the chicken in a bowl, add the buttermilk and turn the pieces to coat. Cover and refrigerate for 4 hours.
2. In a large, sturdy plastic bag, put the flour, cornstarch, potato starch, 1 1/2 teaspoons sea salt and 1/2 teaspoon pepper and shake to combine. Set aside 1/2 cup of the flour mixture for the gravy. Lift the chicken from the buttermilk, wiping off any excess liquid. Arrange the pieces on a wire rack and let dry for 5 minutes. Add the chicken to the bag, a few pieces at a time, and shake to coat. Shake off any excess seasoned flour and return the chicken to the rack.
3. Meanwhile, in a large cast-iron skillet, melt the lard and butter. Add the bacon and cook over moderate heat until crisp, 5 to 6 minutes; reserve the bacon for another use. Add the chicken, in batches if necessary, and cook over moderate heat, turning, until golden, crisp and cooked through, about 30 minutes. Lower the heat if necessary. Transfer to a wire rack to drain.
4. Transfer 1/4 cup of the chicken cooking fat to a large saucepan and add the onion and garlic. Cook over moderate heat, stirring occasionally, until golden, 5 to 6 minutes. Add the reserved 1/2 cup of seasoned flour and cook, whisking, for 2 minutes. Add the tomatoes and thyme and stir constantly until blended. Whisk in the cream and milk until the sauce is smooth. Season with sea salt and pepper and cook over moderate heat, stirring occasionally, until thickened, about 10 minutes.
5. Transfer the fried chicken to a platter. Pour the tomato gravy into a gravy boat and serve with the chicken and The Best Biscuits on the side.

Make Ahead

The chicken can marinate overnight in the buttermilk.