Sunday, October 30, 2011

Taste of Home recipe for Buttermilk Fried Chicken with Gravy

6 Servings 
Prep time: 15 min. + chilling
Cook time: 1 hour 

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying

3 tablespoons all-purpose flour
1 cup milk
1-1/2 to 2 cups water
Salt and pepper to taste

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.
Yield: 6 servings

 {Originally published as Buttermilk Fried Chicken with Gravy in Taste of Home April/May 1994, page 37}

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