Southern Fried Chicken
Photo Description:
You can see from the picture how crispy this buttermilk fried chicken looks. Once you pour the gravy over it, the batter will get soft so either serve the gravy at the last minute or pour it over the mashed potatoes instead of over the chicken, if a crispy batter is important. This mouthwatering southern fried chicken dish is easy to make and is a real crowd pleaser. Serve fried chicken at a buffet, at a party or to thrill your family at dinner time. Driving across town to a fried chicken restaurant isn't always convenient but making buttermilk fried chicken with gravy yourself at home is easy, convenient and sure to be appreciated.
How to Deep Fry Chicken
When you deep fry chicken you usually coat it in a batter or crumb coating first. If you are using a breadcrumb coating it is a good idea to leave the chicken on a rack for half an hour so the coating can dry. You don't have to do this if you are using a batter. Deep fry small pieces of chicken because bigger pieces take too long to cook and might not cook properly in the middle. Fill a deep skillet or deep fat fryer half-full with oil and heat it up to about 360 degrees F. Drop a bread cube in to see how hot it is. If it browns in fifty seconds the oil is the perfect temperature to cook your buttermilk fried chicken.
Add three or four chicken pieces to the hot oil with a metal spatula or pair of tongs. Don't overcrowd the pan. Cook the chicken for about eight minutes or until it is golden brown. Take out any cooked pieces of chicken and drain them on paper towels or brown paper. It is important to keep the oil hot and the temperature falls when you add new pieces of chicken. You might need to adjust the temperature as the chicken cooks because of this, turning it down when the chicken starts to brown and up when you add new pieces.
Buttermilk Marinade Makes Tender Moist Chicken Simple and Easy
This buttermilk fried chicken is tasty and delicious and the accompanying gravy adds moisture and flavor to this dish. You can leave the chicken marinating in the buttermilk for longer if you want a more intense flavor. This is a great buttermilk fried chicken recipe to serve with mashed potatoes and corn on the side, for a real southern meal. Coleslaw is another good idea for a side dish, or green beans, baked beans, onion rings or anything else that comes to mind and that you think your family would enjoy.
The homemade gravy recipe is especially good. You can make gravy with milk, flour, water, salt, pepper and the drippings from the pan and this delicious juice is amazing poured over the fried chicken or with mashed potatoes. You can serve it on the side, when you serve this buttermilk fried chicken, so that people can serve themselves to however much gravy they would like. The gravy is enriched with the chicken flavor and this is a delicious combination. If you want to serve an impressive dinner, you can't go wrong with such a classic favorite as buttermilk fried chicken with mashed potatoes and homemade gravy. This dish is suitable for pretty much any occasion and the kitchen will smell amazing whenever you make it.
Gravy is optional with fried buttermilk chicken and with other fried chicken recipes and you might prefer to serve a sauce with the chicken instead or simply just some ketchup. For a real southern fried chicken meal though, make the gravy. It is very easy and well worth it for its rich and tasty flavor.
Buttermilk Fried Chicken with Gravy
Ingredients -
1 x 2.5 lbs broiler-fryer chicken, in pieces
1 cup all purpose flour
1 cup buttermilk
½ teaspoon pepper
½ teaspoon salt
Oil for frying
For the Gravy:
1 cup milk
3 tablespoons all purpose flour
1 ½ cups water
Salt and pepper to taste
Preparation:
Put the chicken in a large dish.
Pour the buttermilk over and chill in the refrigerator for an hour.
Mix the flour, salt, and pepper together in a bag.
Toss the drained chicken pieces, one at a time, in the flour mixture.
Shake off any excess and put them on waxed paper for 15 minutes.
Heat ¼ inch of oil in a skillet and fry the chicken until browned all over. Cover and simmer for 40 minutes or until the juices run clear, turning the chicken pieces occasionally with tongs.
Remove the cover and cook for another 5 minutes.
Remove the chicken and keep it warm.
Drain all but ¼ cup of drippings and stir in the flour until the mixture is bubbly.
Add the milk and a cup or a cup and a half of water. Cook and stir until thick and bubbly.
Cook for one more minute and add more water if necessary.
Season and serve with the chicken.
(Serves 6)