Buttermilk Fried Chicken with Gravy
If you love the taste of fried chicken, you will enjoy every single bit of this scrumptious dish!
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 1/2 - 3 | pounds |
whole chicken
broiler or fryer, cut up |
|
| 1 | cup |
buttermilk
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 1 ½ | cup |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
whole chicken
broiler or fryer, cut up |
|
||
| 237 | ml |
buttermilk
|
|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| 45 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 355 | ml |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Place chicken in a large flat dish. Pour buttermilk over; cover and refrigerate for 1 hour.
Combine flour, salt and pepper in a double-strength paper bag.
Drain chicken pieces; toss, one at a time, in flour mixture.
Shake off excess; place on waxed paper for 15 minutes to dry.
Heat ⅛ to ¼ inch of oil in a large skillet; fry chicken until browned on all sides.
Cover and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear and chicken is tender.
Uncover and cook 5 minutes longer. Remove chicken and keep warm.
Drain all but ¼ cup drippings in skillet; stir in flour until bubbly.
Add milk and 1½ cups water; cook and stir until thickened and bubbly.
Cook 1 minute more. Add remaining water if needed. Season with salt and pepper. Serve with chicken.
