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Chicken >> Buttermilk Fried Chicken With Gravy
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Chicken >> Buttermilk Fried Chicken With Gravy


1 (2 ½ To 3-pound) Broiler-fryer Chicken, Cut Up Into Serving Pieces 1 Cup Buttermilk 1 Cup All-purpose Flour 1 ½ Teaspoons Salt ½ Teaspoon Pepper Peanut Or Vegetable Oil For Frying Gravy: 3 Tablespoons All-purpose Flour 1 Cup Milk 1 ½ To 2 Cups Water 1 Teaspoon Chicken Base 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 ¼-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 ¼ Cup Drippings; Stir In Flour And Cook For 30 Second, Stirring Constantly.
Add Milk, 1 ½ 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. You can serve with your family and friends.
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