Recipe courtesy of Edison Mays Jr.
Save Recipe Print
25 hr 5 min
20 min
24 hr
45 min
4 to 5 servings




Season chicken on all sides with salt and pepper. Place the chicken in a shallow dish. Combine the buttermilk, green onions, garlic, and green peppers and the buttermilk. Pour the buttermilk mixture over the seasoned chicken, cover, and marinate for 24 hours, in the refrigerator.

Heat the canola oil in a deep pot to 350 degrees F. Be careful not to fill the pot more than halfway so the oil doesn't boil over when the chicken is added. Place the flour in a shallow dish and season with salt and pepper. Remove the chicken from the marinade and dredge in the seasoned flour, shaking off any excess. Fry the chicken until crisp, amber brown in color, and cooked through, about 20 minutes. The dark meat will take a little longer to cook. While the chicken is frying, make your roux.

In a large, deep soup pot over medium heat, add the oil. Stir in the flour and cook, stirring often, until the roux is peanut butter colored, about 10 to 15 minutes. Whisk in the chicken stock and add the onions, bell pepper, and celery. Bring to a simmer and season, to taste, with salt and pepper.

Drain the fried chicken on clean paper towels and add to the thickened chicken stock mixture. Cook for 30 minutes under a low flame. Serve chicken over white rice with a little extra gravy. Garnish with some green chopped onions and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Chicken Quesadillas

Recipe courtesy of Ree Drummond

Chicken Salad

Recipe courtesy of Food Network Kitchen

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Tetrazzini

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories