Betty Briscoes Buttermilk Fried Chicken Amp Gravy
From balibruce 13 years ago
- 25 minutes to make
- Serves 8
Buttermilk gives the chicken a really crunchy crust and keeps the chicken moist. The gravy is the best thing ever for mashed potatoes
Ingredients
- 8 breasts and 6 legs (can also use wings) shopping list
- 2 cups buttermilk (1/2 milk and 1/2 yogurt if buttermilk not available) shopping list
- 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs. shopping list
- 1/2 teaspoon paprika shopping list
- 2 cups flour shopping list
- 1/2 teaspoon garlic salt shopping list
- 1/2 teaspoon onion salt shopping list
- 1 teaspoon cayenne pepper shopping list
- salt and pepper shopping list
- 2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil shopping list
How to make it
- Clean and dry the chicken pieces
- Have 3 plates (flour 1, buttermilk, flour 2)
- Heat oil until a drop of flour sizzles
- For each piece of chicken:
- cover with flour 1; dip and cover in buttermilk; cover with flour2; place in hot oil. Repeat until pan full.
- Using tongs, check until one side is brown (5-9 min) and turn over to brown on other side
- Remove to paper towels
- Gravy: remove all but about 4 TB of oil
- Add 4-6 TB of left over flour2
- Mix and scrap bottom of pan
- Add 2-4 C milk.
- Cook slowly until thick!
- Best served with mashed potatoes and peas!
- My mom made this many, many times and we (5 kids) ALL loved her and it!
People Who Like This Dish 4
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