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Buttermilk Fried Chicken and Gravy is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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Click Here
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1 broiler fryer chicken 2 1/2 to 3 pounds cut up
1 cup buttermilk
1 cup all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
Vegetable oil for frying
Gravy:
3 tablespoons all purpose flour
1 cup milk
1 1/2 to 2 cups water
Salt and pepper to taste
Place chicken in a large flat dish. Pour buttermilk over; cover and refrigerate for one 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 to 1/4 inch 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. Makes 4 - 6 servings.
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