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Fried Chicken with Red Eye Gravy


Ingredients
For The Chicken
4 Chicken Breasts Sliced ½” Thick
1 Cup Flour
Oil For Sauteing
Salt and Pepper To Taste
 
For The Gravy
4 Slices of Bacon, Chopped into ½” Pieces
¼ Cup Small Diced Yellow Onion
2 Tbs Butter
1 ½ Tbs Flour
1 ½ Cup Chicken Stock
½ Cup Coffee
½ Cup Cream
Salt and Pepper To Taste
 
For The Salad
½ Cup Diced Cucumber
¼ Cup Julienned Carrot
¼ Cup Julienned Leeks
½ Cup Quartered Red Cherry Tomatoes
½ Cup Micro Greens
¼ Cup Julienned Green Onions
2 Tbs Sweet Chili Sauce
Juice from ½ a lime
Salt and Pepper To Taste
 
For The Buttermilk Dressing
1 Cup Buttermilk
½ Cup Mayonnaise
2 tsp Dijon Mustard
1 tsp Lemon Juice
¼ tsp Paprika
1 Tbs Chopped Chives
1 Tbs Chopped Parsley
1 tsp Chopped Tarragon
Salt and Pepper To Taste
 
Preparation

For The Chicken
  1. Dust the chicken in the flour and sauté until golden
  2. Finish chicken in a 400 degree oven if needed
For The Gravy
  1. In a large sauté pan or medium sauce pot render the bacon until crispy over medium-high heat
  2. Add the onions and cook for 1 minute
  3. Pour off excess fat
  4. Add the butter and cook until melted
  5. Add the flour and cook for 30 seconds
  6. Add the chicken stock and coffee
  7. Bring to a simmer, stirring continually
  8. Add the cream and bring back to a simmer
  9. Cook until gravy coats the back of a spoon
  10. Season to taste with salt and pepper
For The Salad
  1. Mix all ingredients together
  2. Season to taste with salt and pepper
For The Buttermilk Dressing
  1. Whisk together the buttermilk, mayonnaise, mustard and lemon juice until smooth
  2. Add remaining ingredients
  3. Season to taste with salt and pepper
NOTES: Dish can be served 2 ways
  1. On a split biscuit with the chicken resting on the biscuit and sauced with the gravy then topped with the salad but not buttermilk dressing
  2. On a split biscuit with the chicken resting on the biscuit and topped with the salad and a drizzle of the buttermilk dressing but no gravy
 


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