More Great Recipes: Main Dish | Poultry

Buttermilk Fried Chicken with Gravy

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Serves 4- 6 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 (2 1/2 to 3-pound) broiler-fryer chicken, cut up into serving pieces
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
Peanut or vegetable oil for frying
3 tablespoons all-purpose flour
1 cup milk
1 1/2 to 2 cups water
1 teaspoon chicken base
Salt and pepper to taste


Place chicken in a large flat dish.

Pour buttermilk over; cover and refrigerate 1 hour.

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.

Heat 1/8 to 1/4-inch oil in a large heavy skillet; fry chicken over medium heat until browned on all sides.

Cover, and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.

Uncover and cook 5 minutes longer. Remove chicken and keep warm.

Drain all but 1/4 cup drippings; stir in flour and cook for 30 second, stirring constantly. Add milk, 1 1/2 cups water and chicken base; cook and stir until thickened and bubbly.

Cook 1 minute.

Add remaining water if needed.

Season with salt and pepper to taste.

Serve gravy with the chicken.

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