Buttermilk Fried Chicken with Gravy Recipe

Buttermilk Fried Chicken with Gravy Recipe

  • 1 (2.5 pound) broiler-fryer chicken, cut up
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • cooking oil for frying
  • GRAVY:
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 1/2 cups water
  • salt and pepper to taste
  1. Place chicken in a large flat dish. Pour buttermilk over; refrigerate 1 hour.
  2. Combine flour, salt and pepper in a double-strength paper bag. Drain chicken; toss pieces, one at a time, in flour mixture. Shake off excess; place on waxed paper for 15 minutes.
  3. Heat 1/8 to 1/4 in. of oil in a skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear.
  4. Uncover and cook 5 minutes longer. Remove chicken and keep warm. Drain all but 1/4 cup drippings; stir in flour until bubbly. Add milk and 1-1/2 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.