Buttermilk Fried Chicken with Gravy
CATEGORIES
INGREDIENTS
  • Servings: 4- 6
  • 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
  • Gravy:
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 1/2 to 2 cups water
  • 1 teaspoon chicken base
  • Salt and pepper to taste
DIRECTIONS
  1. Place chicken in a large flat dish.
  2. Pour buttermilk over; cover and refrigerate 1 hour.
  3. Combine flour, salt and pepper in a double-strength paper bag.
  4. Drain chicken; toss pieces, one at a time, in flour mixture.
  5. Shake off excess; place on waxed paper for 15 minutes.
  6. Heat 1/8 to 1/4-inch oil in a large heavy skillet; fry chicken over medium heat until browned on all sides.
  7. Cover, and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
  8. Uncover and cook 5 minutes longer. Remove chicken and keep warm.
  9. 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.
  10. Cook 1 minute.
  11. Add remaining water if needed.
  12. Season with salt and pepper to taste.
  13. Serve gravy with the chicken.