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Buttermilk Fried Chicken with Gravy Recipe

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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Buttermilk Fried Chicken with Gravy Recipe

Prep: 15 min. + chilling Cook: 1 hour

Yield: 6 Servings

15 60 75

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.

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Buttermilk Fried Chicken with Gravy

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Reviewed on Feb. 23, 2013 by flowers0756

This Buttermilk Fried Checken is the best in the world Try it you will like it.

Reviewed on Feb. 05, 2012 by lizardguts

I have been making this recipe since 1994 when I found it. I don't make the gravy but the chicken is awesome. There are never leftovers.

Reviewed on Dec. 15, 2011 by kecutie2

I will probably make this again because I love using buttermilk; however, I think it lacked a little flavor. Next time I will try adding some cayenne pepper to the flour mix to make it more flavorful and an egg to the buttermilk to make it stick to the chicken better.