Fried Chicken Directions

1. In a large bowl mix buttermilk, eggs, black pepper, 2 teaspoons of salt, 1/4 teaspoon cayenne pepper, and Italian seasoning.

2. Place chicken in the buttermilk mixture, toss to coat evenly. Cover and refrigerate for 1 hour.

3. In a separate bowl combine flour, potato flakes, garlic powder, onion powder, 1 teaspoon cayenne pepper, and 2 teaspoons of salt. Set aside.

4. Heat vegetable oil in a large Dutch oven to 325°F.

5. Remove chicken from buttermilk mixture and coat with seasoned flour mixture. Shake off any excess and transfer to a plate.

6. Fry chicken for 3 to 4 minutes on each side. Cook chicken in two batches. The chicken should reach an internal temperature of 165°F.

7. Reserve 1/4 cup of frying oil for the tomato gravy.

8. TIP: Have extra tomato gravy? It was made for grilled cheese dipping!

Tomato Gravy Directions

1. In a 10-inch skillet, add reserved oil and flour. Cook over medium heat for 2 minutes, stirring constantly.

2. Add sliced onions and cook for 2 minutes.

3. Add diced tomatoes, tomato sauce, chicken broth, and black pepper. Cook on medium heat until gravy comes to a boil. Reduce heat to simmer and cook for 5 minutes.

4. Ladle the tomato gravy over the chicken and serve with a side of fluffy mashed potatoes.

To Prepare with an Air Fryer

5. Heat Air Fryer to 400°F.

6. Substitute 1 cup of flour with 1 cup of breadcrumbs.

7. After coating the buttermilk marinated chicken with the flour/bread crumb mixture, place in the air fryer basket without overlapping and spray each chicken thigh with vegetable oil.

8. Cook for 5 minutes, flip the chicken and spray the other side with vegetable oil. Cook for an additional 5 minutes.

9. Continue to cook the chicken in batches. The chicken should reach an internal temperature of 165°F.