Brining chicken in buttermilk tenderizes the chicken, enhances the flavor and reacts with the flour coating for an exceptionally crispy breading.

Buttermilk Fried Chicken with Gravy

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

1. Place chicken in a large flat dish. Pour buttermilk over; cover and refrigerate 1 hour.
2. Combine flour, salt and pepper in a double-strength paper bag.
3. Drain chicken; toss pieces, one at a time, in flour mixture. Shake off excess; place on waxed paper for 15 minutes.
4. 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.
5. Uncover and cook 5 minutes longer. Remove chicken and keep warm.
6. 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.

Makes 4 to 6 servings.