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Buttermilk Fried Chicken with Gravy


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Buttermilk Fried Chicken with Gravy 0 Picture


  • Gravy:
  • 1 broiler-fryer chicken (2 1/2 to 3 lbs) cut up
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Cooking oil, for frying
  • 3 Tbsp. all-purpose flour
  • 1 cup milk
  • 1 1/2 to 2 cups water
  • Salt and Pepper to taste



Step 1

Place chicken in a large flat dish. Pour buttermilk over; refrigerate 1 hour.

Combine flour, salt and pepper in 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 of oil in a skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally for 40-45 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 until bubbly. Add milk until thickened and bubbly. Cook 1 minute more. Add remaining water if needed. Season with salt and pepper. Serve with chicken.

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