David Bonney’s favorite dinner!
10 chicken tenderloins
2 Cups Flour
2 TBSP. Paprika
Put your chicken tenders in a deep pie plate and cover with buttermilk. Let soak for at least 30 minutes.
Mix flour, salt and pepper in another bowl, add just enough buttermilk to the mix to moisten the flour (this eliminates the 2 step process of returning the chicken back to the milk again before dredging a 2nd time).
Fry in medium hot oil, transfer to cast iron skillet in batches. When all of the chicken is fried you can place the skillet in a 350F oven to keep warm and ensure a crisp texture while you’re making the gravy.
Strain all but 2 TBSP. of the hot drippings into a large glass measuring cup. Using the strainer will keep any burnt bits from getting into the gravy which can make it taste bitter.
After straining carefully pour out the oil in the cup until you reach the very bottom where the dark brown fond is just waiting for you to find it and put it back into the pan with the reserved oil.
Add several TBSP. of flour until you have a thick paste in the pan.
Add your milk and whisk until smooth. Simmer until thickened.