Buttermilk Fried Chicken With Gravy
Crispy, golden fried chicken bathed in tangy buttermilk, finished with savory gravy—perfect for family gatherings or a comforting Sunday feast.
Ingredients
Instructions
- Place chicken pieces in a large flat dish.
- Pour buttermilk over the chicken, cover, and refrigerate for 1 hour.
- In a double‑strength paper bag, combine flour, salt, and pepper.
- Drain the chicken pieces of buttermilk.
- Toss each piece in the flour mixture, shaking off excess.
- Lay the coated pieces on waxed paper and let them rest for 15 minutes to dry.
- Heat 1/8 to 1/4 inch of oil in a large skillet.
- Fry the chicken until browned on all sides.
- Cover the skillet and simmer, turning occasionally, for 40 to 45 minutes or until juices run clear and the chicken is tender.
Tips & Substitutions
To achieve extra crispy skin, consider double-dipping the chicken in buttermilk and flour. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, try seasoning the flour with garlic powder or smoked paprika. Ensure oil is hot enough for frying to avoid greasy chicken.
Serving Suggestions
Serve the buttermilk fried chicken with creamy gravy drizzled on top, alongside classic sides like mashed potatoes or coleslaw. It pairs beautifully with a refreshing Green Bean And Shiitake Mushroom Sauté for a balanced meal. For a heartier option, consider serving with Jim'S Mother'S Chicken And Rice Casserole.
Storage & Reheating
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through. This method helps retain the crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Fried Chicken With Gravy contains roughly 469 calories, with 5g protein, 27g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (36% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
While skinless chicken can be used, it may not yield the same crispy texture and flavor. The skin helps retain moisture and adds richness. If you prefer skinless, consider adjusting the cooking time to prevent drying out.
How can I make this dish gluten-free?
To make buttermilk fried chicken gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch. Ensure all other ingredients, including the buttermilk, are also gluten-free. The coating may be slightly different in texture but should still be delicious.
What type of oil is best for frying chicken?
For frying chicken, oils with high smoke points like vegetable oil, canola oil, or peanut oil are ideal. They allow for high-temperature frying without burning, ensuring your chicken cooks evenly and achieves a crispy outer layer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).