Pan Fried Buttermilk Chicken With Gravy Food

BUTTERMILK FRIED CHICKEN

Steps:

• Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
• Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
• Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

CRISPY BUTTERMILK PAN FRIED CHICKEN BREAST

Steps:

• Preheat oven to 400F.
• Remove the chicken from the marinade and place on a wire rack. Discard remaining marinade.**
• Mix the flour and spices together. Place one chicken breast at a time in the flour mixture and toss to coat. Add the coated chicken breast back to the wire rack. Repeat until no flour (or very little) remains.
• Heat a 12" cast iron skillet or large, oven-safe skillet over medium heat with the olive oil. Once hot, gently place the chicken breasts in the skillet.
• Cook for 3 minutes, flip, and cook for an additional 2 minutes before adding the skillet to the oven. Cook for 5 minutes or until the chicken reaches an internal temp of 165F. Transfer the cooked chicken to a clean wire rack or dish to rest for at least 5 minutes before serving.

BUTTERMILK FRIED CHICKEN WITH PAN GRAVY

Steps:

• Combine chicken, buttermilk, onions and garlic in a bowl. Cover and refrigerate 8 hours or overnight.
• Preheat oven to warm setting.
• Heat 1/2 inch of oil in a large heavy bottom skillet over medium heat.
• In a bowl combine flour, salt, granulated garlic, paprika, black pepper, summer savory and onion powder. Dredge chicken so that it is completely coated. Shake off excess flour. Allow to set for 15 minutes.
• Once the oil reaches 350 degrees place chicken in the oil and cover. Fry for 7 minutes. Turn chicken, cover and fry for another seven minutes. Remove cover and fry for 2 - 3 more minutes or until golden brown. You may need to do this step in batches as to not overcrowd the pan.
• Transfer fried chicken to a cooling rack on top of a cooking sheet. Place in the oven to keep warm while you prepare the gravy.
• Reserve 3 tablespoons of chicken pan drippings.
• In the same pan that you fried the chicken in, whisk together the pan drippings and flour. Cook for 1 minute over medium heat. Slowly whisk in 1 1/2 cups of milk. Add seasoning salt and pepper. Cook until gravy thickens, stirring constantly. Add more milk if desired.
• Transfer chicken to a serving platter. Season to taste with salt and pepper. Serve alongside gravy.

PAN FRIED BUTTERMILK CHICKEN WITH GRAVY

Steps:

• 1. Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour.
• 2. In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
• 3. After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken.

BUTTERMILK FRIED CHICKEN WITH GRAVY

Steps:

• Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. , Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying. , Heat 1/8 to 1/4 in. 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; drain on paper towels and keep warm. , Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.

BUTTERMILK PAN FRIED CHICKEN

Steps:

• Mix the buttermilk, hot pepper sauce, and 1 teaspoon of salt in a container that will hold all of the chicken. Add the chicken parts, turning to coat them well. Cover and refrigerate for at least 2 hours and up to 12 hours, turning occasionally.
• For the flour coating, combine all of the flour, cornstarch, and seasonings in a large brown paper grocery bag or large plastic bag (My dad always used a brown paper bag and some habits die hard. So do I!). Position a wire rack over paper towels for draining the chicken near the cooking area.
• Heat the oil in a 12-inch to 14-inch cast-iron skillet over medium­ high heat. Add the bacon drippings to the skillet. When the oil reaches 375°F, reduce the heat to medium and begin to prepare the chicken.
• Pull the chicken pieces, one at a time, out of the buttermilk and let any excess liquid drain back into the bowl. Drop a couple of pieces of chicken into the seasoned flour and shake the closed bag to coat it.
• Place each piece in the skillet, skin side down. Only fit as many pieces as will fit snugly together in a 12-inch skillet, close but not touching. (For my 5 thighs and 6 legs, I had to do two separate processes to cook all pieces).
• Adjust the heat as needed to maintain a temperature of about 300°F (adding the chicken to the oil will drop the temperature to this already). Cover the skillet and fry for 15 minutes, resisting the urge to open the skillet. You should hear a constant ongoing bubbling and sizzling.
• After the allotted time, remove the lid and turn the chicken. Best to use tongs to avoid piercing the crust. Fry uncovered for 13 to 15 additional minutes, until the now crackling crust is a rich golden brown and the meat is cooked through but still juicy.
• Turn up the heat to medium high and book on both sides for an additional minute to crisp up the crust. Drain the chicken on the rack; skin side up.
• Check interior temperature; chicken meat should be 165-170 degrees internal temperature to be done.
• To Prepare the Gravy
• Pour off the pan drippings through a strainer and leave about ¼ cup of the drippings in the skillet. Return any brown cracklings from the strainer to the skillet and discard the remaining drippings (let cool completely before throwing out).
• Return the skillet to medium heat. Whisk in the flour and cook for one minute. Add the milk, stock, and cream, whisking as you pour them in. Bring to a boil, then simmer until the gravy is thickened and the raw flour taste is gone, about 3 minutes.
• Stir the gravy up from the bottom frequently, scraping up the browned bits. Add salt and pepper to taste. Transfer the chicken to a platter and put the gravy into a serving dish. Serve immediately.

BUTTERMILK FRIED CHICKEN WITH GRAVY

Steps:

• Place chicken in a large flat dish.
• Pour buttermilk over chicken and refrigerate 1 hour.
• Combine flour, salt, and pepper in a double-strength paper bag.
• Drain chicken and toss pieces one at a time in the flour mixture.
• Shake off excess and place on waxed paper for 15 minutes.
• Heat 1/8 to 1/4 inch of oil in a skillet.
• Fry chicken until browned on all sides.
• Cover and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
• Uncover and cook 5 minutes longer.
• Remove chicken and keep warm.
• Drain all about 1/4 cup drippings and 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.

BAKED FRIED CHICKEN WITH PAN GRAVY

Steps:

• To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
• Set oven to 400 degrees.
• Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
• Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
• Reserve 2 heaping tablespoons of flour mixture; set aside.
• Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
• Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
• Remove the chicken; set aside in a warm place.
• For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
• In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
• Whisk the milk mixture into the onion/mushroom mixture.
• If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
• Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
• Serve the gravy with the chicken.

OVEN FRIED BUTTERMILK CHICKEN & GRAVY

Steps:

• Combine flour, Lawry's seasoning salt, and black pepper.
• Dip chicken into 1/2 cup of buttermilk then dredge in flour mixture.
• Melt the butter in a 13x9 glass baking dish then put chicken in the pan.
• Bake at 400 degrees uncovered for 30 minutes.
• Turn chicken over and bake for 15 more minutes.
• Combine 1 1/2 cup of buttermilk with the family sized cream of mushroom soup.
• Remove chicken from the oven and pour cream of mushroom/buttermilk mixture over chicken and bake for 15 more minutes for a total cooking time of 1 hour.
• Buttermilk Chicken & Gravy is DELICIOUS served over biscuits Enjoy!

CHICKEN FRIED CHICKEN W/ ONIONS & BUTTERMILK GRAVY

Steps:

• 1. In a flat container ( I used a pie plate ) mix 2/3 C. flour, cheese, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp cumin, 1 tsp garlic powder, and 1/2 tsp cayenne. Crush cracker crumbs and place on another flat plate. Mix the egg and buttermilk.
• 2. Pound out the chicken breasts. Salt and pepper both sides.
• 3. In skillet heat oil over medium - high heat. Dredge chicken in flour mixture: dip in egg mixture, then in cracker crumbs. Add to hot oil. Reduce heat to medium; cook until chicken is golden, turning once, 2-3 minutes per side. Meanwhile, preheat oven to 400 degree ( for keeping chicken warm, while making gravy. ) If not making gravy and onions, the chicken is finished and ready to eat as soon as juices run clear.
• 4. Gravy: When chicken is finished cooking; remove from pan and keep warm in preheated oven. In the same skillet...add enough oil to saute onions. About 10 minutes.
• 5. Remove onions,leaving brown bits in skillet. Add flour; gradually add buttermilk, chicken broth, salt and pepper. Bring to a boil; cook, stirring constantly until thickened.
• 6. Serve gravy over chicken. Place fried onions on top. Enjoy! This chicken reminds me of something my Gram would make. She would love this.

PAN FRIED BUTTERMILK CHICKEN WITH GRAVY

Steps:

• Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour.
• In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
• After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread.
• Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes.
• Yield: 6 to 8 portions