Buttermilk Fried Chicken with Gravy |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
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 Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
1 cup buttermilk |
1 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
oil for frying |
gravy: |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup milk |
1-1/2 to 2 cups water |
salt and pepper to taste |
Directions:
1. Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
2. 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.
3. 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.
4. 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.
|
|