How to Make Buttermilk Fried Chicken with Gravy - A Step-by-Step Guide

There's nothing quite like biting into a crispy, juicy piece of buttermilk fried chicken. The buttermilk marinade tenderizes the chicken, while the seasoned flour coating creates a crunchy, golden crust that is simply irresistible. And when you pair it with a rich, creamy gravy, it becomes the ultimate comfort food that is perfect for any occasion.

But what makes this buttermilk fried chicken recipe standout is the flavorful blend of spices that infuse each bite with a unique and mout...

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Ingredients

  • 1 (2.5 pound) broiler-fryer chicken, cut up
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 1 quart cooking oil for frying
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 ½ cups water
  • salt and pepper to taste

Information

  • Servings: 4
  • Yield: 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.