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Buttermilk Fried Chicken with Gravy


If you love the taste of fried chicken, you will enjoy every single bit of this scrumptious dish!













Trans-fat Free


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 535g (18.9 oz)
Amount per Serving
Calories 104153% of calories from fat
 % Daily Value *
Total Fat 62g 95%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 257mg 86%
Sodium 1225mg 51%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 163g
Vitamin A 22% Vitamin C 1%
Calcium 21% Iron 33%
* based on a 2,000 calorie diet How is this calculated?


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