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Steps
1
In 1-gallon resealable food storage plastic bag, combine buttermilk and hot pepper sauce. Add chicken pieces; seal bag and turn to coat. Refrigerate 1 to 2 hours to marinate.
2
Lightly spoon flour into measuring cup; level off. In shallow dish, combine flour, 1 teaspoon salt, thyme, 1/2 teaspoon pepper and nutmeg. Reserve 3 tablespoons flour mixture in small bowl; set aside for gravy.
3
Dip chicken pieces in remaining flour mixture, coating well; place on ungreased cookie sheet. Let stand 5 minutes to set flour coating. Discard any remaining buttermilk mixture.
4
Meanwhile, heat 1/2 inch oil in 12-inch skillet over medium-high heat until oil starts to shimmer (about 350°F.). Add chicken pieces, skin side down; cook about 10 minutes or until deep golden brown.
5
Heat oven to 400°F. Turn chicken. Reduce heat to low; cover and cook an additional 20 minutes or until chicken is fork-tender and juices run clear.
6
Uncover chicken. Increase heat to medium-high; cook an additional 2 to 3 minutes. Turn chicken; cook an additional 2 to 3 minutes to crisp coating. Remove chicken from skillet; drain on paper towels.
7
Bake biscuits as directed on can.
8
Meanwhile, discard all but 2 tablespoons oil from skillet. Reduce heat to medium-low; stir in reserved flour mixture with wire whisk until smooth. Cook 2 to 3 minutes or until bubbly. Gradually add milk, stirring constantly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Boil 2 to 3 minutes or until thickened, stirring constantly.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
600
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
7g
35%
Cholesterol
100mg
33%
Sodium
1370mg
57%
Total Carbohydrate
46g
15%
Dietary Fiber
1g
4%
Sugars
16g
Protein
39g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 1/2 Fruit; 1/2 Low-Fat Milk; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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