Print Recipe

Buttermilk Fried Chicken and Gravy

Ingredients



Instructions

  1. Pour 1/2 cup buttermilk into a shallow dish just large enough to hold the chicken. Dip the chicken in the buttermilk, turning to coat completely.
  2. In another shallow dish, combine the cornmeal, 1/4 cup flour, the pepper and salt. Dredge the chicken in the cornmeal, patting the mixture to coat the chicken all over.
  3. In a large skillet, heat the oil. Pan fry the chicken over medium heat, turning once, until it is cooked through and the coating is dark golden brown. Transfer the chicken to a plate.
  4. Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly, until the flour paste takes on a golden color, about 2 minutes. Whisk in the broth and remaining 1/2 cup buttermilk. Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly. Reduce the heat to medium-low and continue to cook, stirring, for 2 minutes. Season with hot-pepper sauce, salt and pepper.
  5. Serve the chicken with the gravy ladled over it.

Yield: 4 servings


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.