Recipe - Pan-Crispy Fish With Crawfish Sauce

1 Frying chicken ; (abt 4 1/2
lbs)
1 qt Buttermilk
2 cup Flour
1 tablespoon Paprika
1 tablespoon Cayenne pepper
1 tablespoon Dried ground oregano
1 tablespoon Dried ground thyme
1 teaspoon Ground cumin
1 teaspoon Ground coriander
2 teaspoon Salt
1 teaspoon Freshlyground black pepper
Oil; for pan frying
1 cup Hot milk
1 Recipe Collard Greens; see *
Note
Cornbread

* Note: See the "Collard Greens" recipe which is included in this
collection.

Cut chicken into quarters or eighths. Soak chicken, refrigerated, in
buttermilk for several hours or overnight. In a large brown paper bag
combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme,
cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of
unseasoned flour, dip again in buttermilk, and then toss in the bag with
the seasoned flour. In a large castiron skillet over medium heat, heat
1/2inch oil to 245 degrees on a fryer thermometer. In batches, carefully
add several pieces chicken and fry until golden brown on both sides, about
20 minutes. Cover chicken after turning. Check for doneness with a fork.
Place cooked chicken in 325 degree oven to keep warm while finishing
remaining chicken. After all the chicken has been cooked, pour off all of
the oil except 2 tablespoons to make the gravy. Add 2 tablespoons seasoned
flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot
milk into flour and cook for 2 minutes. Serve finished gravy with chicken.
Serve with Collard Greens and cornbread. This recipe yields 4