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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Buttermilk Fried Chicken and Gravy Recipe

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This recipe for Buttermilk Fried Chicken and Gravy is from A Collection of Recipes by Mark, Mom, and family and friends!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup buttermilk, divided
1 lb boneless, skinless chicken breasts, cut into 2" chunks
1/4 cup yellow cornmeal
1/4 cup plus 2 Tblsp flour, divided
1 tsp coarsely ground pepper
1/2 tsp salt
1/4 cup corn or canola oil
1 cup chicken broth
1 tsp hot-pepper sauce (optional)
Directions:
Directions:
Pour 1/2 cup buttermilk into shallow baking dish just large enough to hold the chicken. Use your hand to flatten the chicken to an even thickness of about 1/2 inch. Dip chicken in buttermilk turning to coat completely. In another shallow dish, combine cornmeal, 1/4 cup flour, pepper and salt. Dredge chicken in cornmeal, patting the mixture to coat the chicken all over. In a large skillet, heat oil. Panfry chicken chunks over medium-high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total. Transfer chicken to plate. Stir 2 Tblsp flour into pan drippings and cook, stirring constantly until flour paste takes on a golden color about 2 minutes. Whisk in broth and remaining 1/2 cup buttermilk. Cook, stirring up browned bits on the bottom of the pan, until gravy is bubbly. Reduce the heat to medium low and continue to cook,stirring 2 minutes. Season gravy with hot pepper sauce (if preferred), and salt and pepper. Serve the chicken with the gravy ladled over it.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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