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Buttermilk Fried Chicken with Gravy

SUBMITTED BY: Vera Reid

"We raised our own meat and vegetables when I was a girl. This golden chicken always reminds me of Mom and home...there's nothing quite like a crispy piece smothered in creamy gravy. -- Vera Reid, Laramie, Wyoming"

RECIPE RATING:

Read Reviews (39)

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PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (3 1/2) pound broiler-fryer chicken, cut up
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
oil for frying
GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1 1/2 cups water
salt and pepper to taste

DIRECTIONS

Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.
Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.
Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.

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REVIEWS

Reviewed on Jun. 10, 2007 by W. Pike

I haven't made fried chicken in a long time because usually all my crispy skin falls off and... MORE

Reviewed on Feb. 10, 2007 by sandstra

This is a good recipe for that down-home taste. My only complaint is that putting the lid on... MORE

Reviewed on Oct. 15, 2006 by STORMY3600

Yup, that's the way to do it! You can add your favorite herbs and spices, but nothin's as... MORE

Reviewed on May 23, 2007 by Lonna Brown

I used boneless chicken breasts and found this to recipe to be quite flexible with boneless... MORE

Reviewed on Aug. 13, 2007 by VeggieBalls

This was wonderful! I soaked my chicken overnight in the buttermilk. Super good! Loved it! MORE

Reviewed on Aug. 14, 2008 by t_jones

Aweesome , crispy and savory! I DID NOT simmer for time stated....that just seemed far too... MORE

Reviewed on Jun. 4, 2008 by Tricia Jaeger

I soaked my chicken overnight. Used Alton Brown's recommended fried chicken spice mixture (I... MORE

Reviewed on Oct. 22, 2006 by Diana

My family loved this recipe! It was a very comforting meal to eat together, and we all... MORE

Reviewed on Apr. 25, 2007 by oatmeal

This was very good. I used a pound of boneless skinless chicken breasts and just cut each of... MORE

Reviewed on Nov. 16, 2006 by Kim~In~Canada

Really nice. This was my very first attempt at fried chicken and I was quite happy with it.... MORE

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