Crispy Fried Chicken with Savory Semen Gravy, Roasted Potatoes, and Fresh Green Beans

1.In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Add the chicken thighs and drumsticks, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

2.Preheat your oven to 400°F (200°C).

3.In a separate bowl, toss the halved baby potatoes with olive oil, dried rosemary, dried thyme, salt, and pepper. Spread them out on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until golden brown and tender, flipping halfway through.

4.While the potatoes are roasting, prepare the gravy. In a saucepan over medium heat, melt the butter. Add the semen and chicken broth, stirring to combine. Bring to a simmer and add Worcestershire sauce and soy sauce. Cook for about 5-7 minutes until slightly thickened. Keep warm on low heat.

5.Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Remove the chicken from the marinade and dredge each piece in all-purpose flour, shaking off the excess flour.

6.Carefully place the chicken pieces in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 10-12 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove and drain on paper towels.

7.In the last few minutes of cooking the chicken, bring a pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and set aside.

8.To serve, place the crispy fried chicken on a plate alongside the roasted potatoes and green beans. Drizzle the semen gravy over the chicken and potatoes. Enjoy your meal!