Buttermilk Fried Chicken with Green Onion Gravy

Note from Cheri: The recipe and text below are reprinted with permission from The Fearless Chef -- Innovative Recipes from the Edge of American Cuisine by Andy Husbands and Joe Yonan. So why is this chef fearless? The answer is all too simple. Chef Husbands combines flavors and foods in a manner that one might not expect. Click here to learn more about this terrific book, discount ordering links, and another great "Fearless" recipe.

Most down-home Southern fried chicken is bone-in, which is fine, but we like this method because it's quicker and leaves the chicken so crispy on the outside and succulent on the inside. The buttermilk, which we spike with Louisiana hot sauce, helps to tenderize the chicken, which we pair with a nice punchy gravy.

2 cups buttermilk 1 tablespoon kosher salt 1/2 cup Louisiana hot sauce 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to 1/4 inch thickness 4 boneless, skinless chicken thighs (about 4 ounces each), trimmed well of extra fat and pounded to 1/4 inch thickness 1 1/2 cups, plus 3 tablespoons all-purpose flour 1 1/2 cups yellow corn meal 1 1/2 tablespoons Creole seasoning salt and freshly ground pepper to taste 3 tablespoons butter 8 to 10 cups canola or peanut oil for frying 1 tablespoon canola oil 1 link (about 4 ounces) andouille sausage, cut into a 1/4 inch dice 2 garlic cloves, peeled and minced 2 cups chicken stock 4 scallions, cut into 1/4 inch slices 1 to 2 teaspoons Tabasco® sauce

Serves 4 as an Entrée 1. Combine the buttermilk, salt and Louisiana hot sauce in a medium-sized bowl and mix well. Add the chicken breasts and thighs, cover, and refrigerate for at least 4 hours and as long as 24 hours. 2. Preheat oven to 200ö F. 3. In a medium sized bowl, combine the 1 1/2 cups flour, the cornmeal, Creole seasoning, and salt to taste. Remove the chicken from the buttermilk marinade, shaking off the excess. Dredge in the flour mixture, thoroughly coating, and transfer to a plate. 4. In a small saucepan over medium-low heat, make a roux by heating the butter until melted, then stirring in the 3 tablespoons flour with a whisk or fork. Return to low heat and cook for 15 minutes, stirring frequently to prevent burning, until the roux is light golden brown. Remove from heat, transfer to a small bowl, and set aside. 5. Fill the Dutch oven 2 inches deep with canola or peanut oil and place over medium-high heat. When the oil is hot, use tongs to lower the chicken pieces carefully into the oil, working in batches to avoid over crowding; fry for 4 to 6 minutes or until golden brown. Transfer to a plate lined with paper towels to drain. Season immediately with salt and pepper, then put in a warm oven to keep hot until the rest of the chicken and gravy is done. 6. To make the gravy, heat the 1 tablespoon of canola oil in a medium sized saucepan over medium-high heat. Add the sausage and cook, stirring occasionally until browned, about 5 to 7 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock, increase the heat to high, and bring to a boil. 7. Ladle out some boiling stock and pour it into the bowl of roux, whisking well to combine; repeat with two more ladle of stock. Pour the mixture back into the boiling stock, whisking until fully incorporated. Lower the heat to medium and simmer for 5 minutes. Add the scallions and season with Tabasco and salt and pepper. Remove the chicken from the oven, pour gravy over the top, and serve immediately.