Country Fried Chicken

Pork Sausage Gravy, Chorizo Gravy, Griddled Garlic Potatoes, Poached Eggs

Chef Aaron Lee of Winnie & Ethel's Downtown Diner | Las Vegas, NV

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Adapted by StarChefs  |  April 2026  |  Photo: Will Blunt

INGREDIENTS

Pork Sausage: 
Yield: 2 pounds
2 pounds ground pork
85 grams maple syrup
45 grams kosher salt
16 grams ground coriander
16 grams ground black pepper
8 grams ground nutmeg
8 grams ground sage
4 grams ground cayenne

Sausage Gravy:
Yield: 3 quarts
2 quarts whole milk
8 ounces butter
8 ounces all-purpose flour
Kosher salt
Ground black pepper

Chorizo Gravy:
Yield: 3 quarts
2 pounds chorizo
1½ quarts whole milk
6 ounces butter
6 ounces all-purpose flour
Kosher salt

Garlic Oil:
Yield: 1 quart
1 quart canola oil
½ quart garlic cloves

Griddled Potatoes:
Yield: 5 servings
2 pounds Hollywood potatoes
4 ounces diced yellow onions
Kosher salt
Ground black pepper

Dredge:
Yield: 7 servings
500 grams all-purpose flour
50 grams cornstarch
20 grams paprika
15 grams garlic powder
15 grams onion powder
5 grams kosher salt
5 grams ground black pepper

Fried Chicken Cutlet
Yield: 6 servings
6 eggs
Kosher salt
Ground black pepper
3 skinless chicken cutlets, butterflied and flattened to ¾-inch
Neutral oil

Poached Eggs:
Yield: 1 serving
Distilled white vinegar
2 eggs
Kosher salt
Ground black pepper

METHOD

For the Pork Sausage:
In a mixing bowl, combine all ingredients. Set aside.

For the Sausage Gravy:
In a large sauté pan over medium-high heat, sear 2 pounds Pork Sausage until cooked through. Transfer to a mixing bowl, leaving pork fat in pan. Add milk to pan and bring to a boil. In a separate sauté pan over medium heat, melt butter. Whisk in flour. Cook 4 minutes. Add roux to boiling milk mixture and whisk until thickened. Remove from heat and season with salt and pepper. Transfer to bowl with reserved sausage. Mix to combine. Transfer to an airtight container and refrigerate.

For the Chorizo Gravy:
In a large sauté pan over medium high heat, sear chorizo until cooked through. Transfer to a mixing bowl, leaving chorizo fat in pan. Add milk to pan and bring to a boil. In a separate pan over medium heat, melt butter. Whisk in flour. Cook 4 minutes. Add roux to boiling milk mixture and whisk until thickened. Remove from heat and season with salt. Transfer to bowl with reserved chorizo. Mix to combine. Transfer to an airtight container and refrigerate.

For the Garlic Oil: 
In a saucepan over low heat, add all ingredients. Cook until garlic is soft. Strain and reserve oil in an airtight container.

For the Griddled Potatoes:
Bring a large stockpot of water to a boil. Add potatoes and cook until fork-tender. Transfer to a mixing bowl and refrigerate. Once cooled, place cooked potatoes on a clean work surface and cut into large chunks. Set aside. In a sauté pan over medium-high flame, heat Garlic Oil. Add potatoes and using a press, smash potatoes to sear. Top with onions. Season with salt and pepper. Drizzle with additional Garlic Oil. Cook 6 minutes. Flip potatoes and press again to sear. Drizzle with additional Garlic Oil and cook additional 6 minutes. Flip potatoes and remove from heat. Set aside.

For the Dredge:
In a mixing bowl, combine all ingredients. Set aside.

For the Fried Chicken Cutlet:
In a mixing bowl, whisk eggs. Season with salt and pepper. Set aside. On a clean work surface, generously coat both sides of chicken in Dredge. Dip into egg mixture to coat, followed by additional coating of Dredge. Repeat process. In a sauté pan over high flame, heat oil to 350°F. Add seasoned chicken and fry golden brown and cooked through. Transfer to a paper towel-lined plate and let drain.

For the Poached Eggs:
In a stockpot over medium-high heat, bring 2 quarts water to a simmer. Season with vinegar. Add eggs and cook 3 minutes, or until desired doneness is achieved. Using a slotted spoon, remove eggs. Transfer to a plate and season with salt and pepper. Set aside.

To Assemble and Serve:
In a small saucepan over low heat, warm desired amount Sausage Gravy. In a small saucepan, warm desired amount Chorizo Gravy. In a sauté pan over medium flame, heat Griddled Potatoes. On a serving plate, arrange Griddled Potatoes, Fried Chicken Cutlet, and Poached Eggs. Top Fried Chicken Cutlet with desired amount Sausage Gravy and Chorizo Gravy.

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