Buttermilk Fried Chicken With Gravy Recipe

Ingredients

• 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

How to make Buttermilk Fried Chicken With Gravy

1. Place chicken in a large flat dish.
2. Pour buttermilk over; cover and refrigerate 1 hour.
3. Combine flour, salt and pepper in a double-strength paper bag.
4. Drain chicken; toss pieces, one at a time, in flour mixture.
5. Shake off excess; place on waxed paper for 15 minutes.
6. Heat 1/8 to ¼-inch oil in a large heavy skillet; fry chicken over medium heat until browned on all sides.
7. Cover, and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
8. Uncover and cook 5 minutes longer.
9. Remove chicken and keep warm.
10. Drain all but ¼ cup drippings; stir in flour and cook for 30 second, stirring constantly.
11. Add milk, 1 ½ cups water and chicken base; cook and stir until thickened and bubbly.
12. Cook 1 minute.
13. Add remaining water if needed.
14. Season with salt and pepper to taste.
15. Serve gravy with the chicken.

Notes