Blue Ridge Country March/April 2021 - 31

a metal spatula to scrape the bottom of the
skillet just in case the chicken should stick.
(If properly browned, it shouldn't stick.)
Cover and reduce heat to medium low.
Continue to fry about 30 minutes. Uncover
and fry an additional 5 to 10 minutes. Using
an instant-read food thermometer, check for
doneness. Chicken should be done at 170ºF
for breasts and 180ºF for thighs and legs.
Remove to a paper towel-lined platter.
There will probably be lots of big pieces of
the chicken coating left in the skillet. We like
to brown these until crispy and then remove
to a paper towel to eat with the chicken.
Leave any tiny pieces of coating in the skillet.
For gravy: Remove oil in skillet until there are
only 2 to 3 tablespoons left. Have flour, milk,
salt and pepper ready since you shouldn't
leave the skillet when cooking the gravy. With
the oil heated to medium/medium high heat,
add 2 to 3 tablespoons of flour and constantly stir and scrape until well-blended with
the oil. Continue stirring and scraping until

the flour is lightly browned. Gradually add
milk and continue stirring and scraping until
it comes to a boil and thickens. Add salt and
pepper to taste. Serve gravy over mashed
potatoes, biscuits, rice, or the chicken itself.

Allan Benton's Redeye Gravy
We have written often about our admiration for Allan Benton, proprietor of Benton's Smoky Mountain Country Hams in
Madisonville, Tennessee. Using curing
techniques inherited from his grandparents, who were subsistence farmers
in Scott County, Virginia, Benton cures
country hams for as long as 14 to
16 months. Despite
modern-day pressures, he refuses to
take shortcuts. His
hams and bacon are
among the best in the world.
And in the spirit of mountain fru-

gality, when Benton fries a black-iron
skillet full of ham, the drippings aren't
wasted. They become the basis for this
highly concentrated redeye gravy.
Pour ¼ cup of brewed coffee into an iron
skillet and sprinkle in one tablespoon of
brown sugar.
On medium heat, fry two or three slices
of country ham for about two or three
minutes per side. Remove ham and add
1/3 cup more coffee to the skillet.
Increase heat to medium-high and stir,
loosening the browned particles from the
bottom of the skillet.
Reduce the
liquid to the
point where
you added
the second
measurement of
coffee. Serve gravy over
biscuits or grits.

exceptional

MOUNTAIN

HOME
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4-BR, 3.5-BA Home
Gourmet Kitchen
Outdoor Kitchen & Fireplace
25 ± Open & Wooded Acres

$799,999 | #45048-02254

For more mountain & lifestyle properties visit

UCMountainHome.com | 800.999.1020
MARCH/APRIL 2021

31


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Blue Ridge Country March/April 2021

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