Seven sows fried chicken with egg and giblet gravy, and macaroni and cheese recipe

Ingredients

• 2 cups buttermilk, preferably Cruze Dairy brand (available primarily in the South)
• 1 cup hot sauce, preferably Texas Pete’s
• 3 sprigs fresh thyme
• 4 garlic cloves, peeled and smashed
• 1 whole chicken, cut into 8 pieces
• 2 cups all-purpose flour
• 2 tablespoons paprika
• 2 tablespoons salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Peanut oil, for frying

• 4 tablespoons unsalted butter
• 2 chicken gizzards
• 1 chicken neck bone
• 1 chicken liver
• ½ small onion, finely diced
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• ½ teaspoon chopped fresh thyme leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon freshly ground black pepper
• 1 large hard-boiled egg, chopped
• 1 small jar sliced pimento (roasted red pepper) strips, drained and rinsed

• ½ small red onion, peeled
• 1 bay leaf
• 3 cloves
• 5 tablespoons unsalted butter
• 5 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 2 tablespoons dry white wine
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly ground black pepper to taste
• 2 cups (8 ounces) roughly grated white Cheddar cheese
• 1 pound macaroni, cooked according to package directions
• 1 teaspoon lemon zest

Brine the Chicken
1. Combine the buttermilk, hot sauce, thyme sprigs, and garlic in a large bowl or resealable container. Add the chicken pieces, toss to coat, cover, and refrigerate for 48 hours.
Make the Dredge
2. In a large bowl, combine the flour, paprika, salt, pepper, onion powder, garlic powder, and thyme.
Fry the Chicken
3. Heat a large pot filled halfway with oil to 350°F. Remove the chicken from the brine and allow the excess to drip off for about 5 seconds. Using your hands, toss the chicken in the flour dredge. Working in batches, fry the chicken until it is brown and crispy and the internal temperature reaches 165°F, 13 to 15 minutes. Drain on paper towels.
Make the Gravy
4. While the chicken is frying, heat the butter in a large skillet over medium heat. Add the gizzards, neck bone, and liver and sauté until the meat has browned, 4 to 5 minutes. Add the onion and cook until translucent, 4 to 5 minutes. Lower heat slightly, then add the garlic and cook 1 additional minute. Add the flour, thyme, salt, and pepper and cook, stirring, until the mixture has thickened, 2 to 3 minutes. Raise heat to medium, then add the chicken stock and cook, stirring, until the mixture thickens to a gravy-like consistency, 4 to 5 minutes, adding additional stock by the tablespoonful to thin out the gravy if necessary. Season again with salt and pepper to taste. Remove and discard the neck bone, gizzards, and livers.
Macaroni and Cheese
5. To make an onion piqué (see Note), affix the bay leaf to the cut sides of the red onion by piercing with the cloves; reserve. In a medium saucepan heat the butter over medium-high heat. Add the flour all at once and cook, stirring, until lightly browned, 6 to 7 minutes. Add the cream, milk, wine, thyme, onion piqué, salt, and pepper. Cook over low heat, stirring, for 10 minutes, until slightly thickened. Remove and discard the onion piqué and strain the mixture through a fine strainer into a bowl. Return the strained mixture to a skillet set over medium heat; stir in the cheese and cook until thick and creamy, 2 to 3 minutes. Fold in the cooked macaroni and lemon zest; season with more salt and pepper.
To Serve
6. Arrange the chicken on a platter and top with the gravy, hard-boiled egg, and pimento strips. Serve with the macaroni and cheese.