Buttermilk Fried Chicken With Gravy |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Prep time excludes refrigeration time. Complete and utter comfort food... Ingredients:
2 1/2-3 lbs broiler-fryer chickens |
1 cup buttermilk |
1 cup all-purpose flour |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
cooking oil (for frying) |
3 tablespoons all-purpose flour |
1 cup milk |
1 1/2-2 cups water |
salt and pepper |
Directions:
1. Place chicken in a large flat dish.
2. Pour buttermilk over chicken and refrigerate 1 hour.
3. Combine flour, salt, and pepper in a double-strength paper bag.
4. Drain chicken and toss pieces one at a time in the flour mixture.
5. Shake off excess and place on waxed paper for 15 minutes.
6. Heat 1/8 to 1/4 inch of oil in a skillet.
7. Fry chicken until browned on all sides.
8. Cover and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
9. Uncover and cook 5 minutes longer.
10. Remove chicken and keep warm.
11. Drain all about 1/4 cup drippings and stir in flour until bubbly.
12. Add milk and 1 1/2 cups water.
13. Cook and stir until thickened and bubbly.
14. Cook 1 minute more.
15. Add remaining water if needed.
16. Season with salt and pepper.
17. Serve with chicken.
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