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Fried Chicken and Pan Gravy with Sriracha Chili Sauce

February 3, 2010
by Ryan Boren

We debone and remove the skin from chicken breasts and chop them into “nuggets” to accommodate the kids and to make cooking quicker and easier.  Soak the chicken in buttermilk, dredge through flour, cornmeal, and spices, and then pan fry with grapeseed oil.  Pan gravy made from the brown crunchy bits (the food group of the gods) and spiked with Sriracha chili sauce finishes it off. Good, simple stuff.

Fried Chicken

Pan Gravy with Chili Sauce

from → Food, Photos
2 Comments
  1. Donncha permalink
    February 4, 2010 3:13 pm

    I’m booking my plane tickets to call out to you now. Work related, of course. Yum. ;)

  2. windhamdavid permalink
    February 9, 2010 10:15 am

    ~ oh man what awesome taste you have. Uhmm, Sriracha and fried chicken makes me happy.

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