Buttermilk Fried Chicken With Gravy Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
"This golden chicken always,
3 lbs: Broiler-fryer chicken, cut
-reminds me of Mom and,
-up,
Home...theres nothing,
1 cup: Buttermilk,
-quite like a crispy piece,
1 cup: Flour,
-smothered,
1 1/2 t: Salt,
In creamy gravy.", Vera
1/2 t: Pepper,
-Reid,
Cooking oil for frying,
GRAVY
3 T: Flour,
1 1/2 cup: , (to 2 cups) water
1 cup: Milk,
Salt and pepper to taste,
Directions:
Place chicken in a large flat dish. Pour buttermilk over; cover and
refrigerate for 1 hour. Combine flour, salt and pepper in a
double-strength paper bag. Drain chicken pieces; toss, one at a
time, in flour mixture. Shake off excess; place on waxed paper for
15 minutes to dry. Heat 1/8-1/4" 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
and keep warm. Drain all but 1/4 cup drippings in skillet; 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. Serves:
4-6 From: "Taste of Home" Magazine Posted by: Debbie Carlson - Home
Cooking
Submitted By DEBBIE CARLSON On 11-30-94
Source from luhu.jp
refrigerate for 1 hour. Combine flour, salt and pepper in a
double-strength paper bag. Drain chicken pieces; toss, one at a
time, in flour mixture. Shake off excess; place on waxed paper for
15 minutes to dry. Heat 1/8-1/4" 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
and keep warm. Drain all but 1/4 cup drippings in skillet; 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. Serves:
4-6 From: "Taste of Home" Magazine Posted by: Debbie Carlson - Home
Cooking
Submitted By DEBBIE CARLSON On 11-30-94
Source from luhu.jp