Buttermilk Fried Chicken with Gravy

Cooking Recipes Catalogue

This golden chicken will remind you of Mom and home - there's nothing quite like a crispy piece topped with creamy gravy.

INGREDIENTS (for 4 servings):


  • Place chicken in a large flat dish. Pour buttermilk over; 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 1/4 in. of oil in a skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear.
  • Uncover and cook 5 minutes longer. Remove chicken and keep warm. Drain all but 1/4 cup drippings; stir in flour until bubbly. Add milk and 1-1/2 cups water; cook and stir until thickened and bubbly. Cook 1 minute more. Add remaining water if needed. Season with salt and pepper. Serve with chicken.

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