Name: Candida Staten

Mise en Place Sheet

Recipe Name: Buttermilk Fried Chicken and Country Gravy, Serves 10

Date: 4/5/16

Mise en Place:

Four 3 lb 8 oz chickens, cut into 10 pieces each

16 fl oz buttermilk
4 tbsp minced tarragon
4 oz Dijon mustard
1/2 tsp/2 g poultry seasoning
4 tbsp salt
2 lb all-purpose flour
l ½ tsp cayenne
½ oz Old Bay seasoning
2 qt peanut oil, or as needed
20 fl oz Country Gravy

MOP

1. Combine the chicken pieces with the buttermilk, tarragon, mustard, poultry
seasoning, and 2 tbsp salt. Mix well and marinate, covered, in the refrigerator
overnight.
2. Combine the flour with the cayenne, Old Bay, and the remaining salt. Mix well.
3. Drain the chicken and discard the marinade. Dredge in the flour and let sit for at
least 30 minutes on a wire rack.
4. Heat the oil in a 12”in cast-iron skillet over medium-high heat. Dredge the
chicken in the flour again. When the oil reaches 350°F pan fry the chicken in
batches until golden brown on both sides, about 15 minutes.
5. Finish the chicken on a roasting rack placed over a sheet pan in a 350°F oven until
it reaches an internal temperature of 180°F
6. Drain the chicken briefly on paper towels and serve immediately with the country
gravy or hold hot for service.

Equipment Needs:

Knife Kit, Frying Pan, 2 Large Bowls, Ingredient Bowls, Utensils, Waste Bowl

Projected Start Time:

Projected Finish Time:
Internal Temp When Done: 180°F
Holding Requirements: Hold Warm.
Plated with what items: Country Gravy