Buttermilk Fried Chicken with Gravy Recipe

4 8 9
Buttermilk Fried Chicken with Gravy Recipe
Buttermilk Fried Chicken with Gravy Recipe photo by Taste of Home
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Buttermilk Fried Chicken with Gravy Recipe

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4 8 9
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 1 hour

Ingredients

  • 1 broiler-fryer chicken (2-1/2 to 3 pounds), 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 to 2 cups water
  • Salt and pepper to taste

Directions

Place chicken in large flat dish. Pour buttermilk over, cover and refrigerate for 1 hour. Combine four, 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 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 and keep warm. Drain all but 1/4 cup drippings in skillet; 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. Yield: 4-6 servings.
Originally published as Buttermilk Fried Chicken with Gravy in Taste of Home April/May 1994, p37

  • 1 broiler-fryer chicken (2-1/2 to 3 pounds), 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 to 2 cups water
  • Salt and pepper to taste
  1. Place chicken in large flat dish. Pour buttermilk over, cover and refrigerate for 1 hour. Combine four, 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 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 and keep warm. Drain all but 1/4 cup drippings in skillet; 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. Yield: 4-6 servings.
Originally published as Buttermilk Fried Chicken with Gravy in Taste of Home April/May 1994, p37

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Reviews forButtermilk Fried Chicken with Gravy

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flowers0756 User ID: 6886849 7220
Reviewed Feb. 23, 2013

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

MY REVIEW
lizardguts User ID: 4935669 5393
Reviewed Feb. 5, 2012

"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."

MY REVIEW
kecutie2 User ID: 6336191 11121
Reviewed Dec. 15, 2011

"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."

MY REVIEW
littleann1 User ID: 1709381 7817
Reviewed May. 1, 2010

"I did like christinew said & finished it up in the oven. Great tip! thank you. It was superior. : )"

MY REVIEW
teri396 User ID: 3790128 6163
Reviewed Nov. 5, 2009

"needs more seasoning"

MY REVIEW
christinew User ID: 4248960 8692
Reviewed Oct. 29, 2009

"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!"

MY REVIEW
littleann1 User ID: 1709381 5133
Reviewed Oct. 11, 2009

"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. : )"

MY REVIEW
Squirrel62 User ID: 3801659 5132
Reviewed Feb. 12, 2009

"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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