Buttermilk Fried Chicken with Gravy
Classic Southern cooking for a Sunday supper—fried chicken and milk gravy made from the pan drippings. Serve with mashed potatoes, buttered green beans, warm biscuits and tall glasses of iced sweet tea.
Brining chicken in buttermilk tenderizes the chicken, enhances the flavor and reacts with the flour coating for an exceptionally crispy breading.
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 ground black pepper
Peanut or vegetable oil for frying
1/4 cup pan drippings
3 tablespoons all-purpose flour
1 cup milk
1 1/2 to 2 cups water
1 teaspoon chicken base or bouillon granules
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..
Makes 4 to 6 servings.