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Buttermilk Fried Chicken with Gravy Recipe

Photo by: Taste of Home

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We raised our own meat and vegetables when I was a girl. This golden chicken always reminds me of Mom and home...there's nothing quite like a crispy piece smothered in creamy gravy. — Vera Reid, Laramie, Wyoming

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6 Servings
Prep: 15 min. + chilling Cook: 1 hour

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying
GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1-1/2 to 2 cups water
Salt and pepper to taste

Directions

Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.
Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.
Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken. Yield: 6 servings.

Buttermilk Fried Chicken with Gravy published in Taste of Home April/May 1994, p37

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Reviews for Buttermilk Fried Chicken with Gravy (4)

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Reviewed on Nov. 05, 2009 by teri396

needs more seasoning

Reviewed on Oct. 29, 2009 by christinew

great basic recipe. however, i fry chicken like my mom did. i fry until the coating is golden brown, then finish in a 375 degree oven. just as crispy and delicious, plus the extra fat cooks out-much less greasy!

Reviewed on Oct. 11, 2009 by MPerfection

I've made this before & it came out really good but this past time, the crust wasn't crunchy. It kind of fell off in the pan during cooking so it looked like baked chicken. Next time I'll try a bigger pan to fry in w/more room for the chicken & maybe double dip the buttermilk & flour mixture. The gravy was so amazing though & made so much. I hope it's just as good tommorow w/some mashed taters. : )

Reviewed on Feb. 12, 2009 by Squirrel62

This was good but....add on another 1 hour and 15 mins. to this recipe. Does not include maritinate time nor the 15 mins. that it has to brown. Buy Shake and Bake Buttermilk. Alot easier, just as good and quicker.

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Buttermilk Fried Chicken with Gravy Recipe

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Ingredients