Fried Chicken with Tomato Gravy
For the ultimate crispy fried chicken recipe, we turned to Scott Peacock, the chef at Watershed in Decatur, Georgia, and coauthor, with Edna Lewis, of The Gift of Southern Cooking. The chicken is deliciously tenderized by a nice long soak in tangy buttermilk. This recipe, which was originally published in F&W in March 2000, makes a generous amount of gravy; serve any leftovers with homemade biscuits.In 2018, Food & Wine named this recipe one of our 40 best: Chef Scott Peacock first met the venerable Edna Lewis when they cooked a fundraising dinner together in Georgia in 1990. The two shared a love for Southern cuisine and went on to forge a deep friendship, eventually publishing a book together called The Gift of Southern Cooking. Taste and authenticity were paramount for both cooks, and this spectacular fried chicken speaks to that. The bird is double brined; dredged in a mix of flour, cornstarch, and potato starch; and fried in a trinity of lard, butter, and bacon fat. Serve it with Lewis’ light, fluffy, irresistible biscuits.