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Buttermilk Fried Chicken with Gravy

 Buttermilk Fried Chicken with Gravy
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
6 ServingsPrep: 15 min. + chilling Cook: 1 hour


  • 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


  • 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.

2 of 2

Buttermilk Fried Chicken with Gravy (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.