~ Buttermilk Fried Chicken & Buttermilk Gravy ~

Cassie *


I love cooking with buttermilk. This chicken is so tasty, served up with the slight tang of the buttermilk gravy. My family certainly approved.


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★★★★★ 1 vote
5 Min
20 Min
Stove Top


oil for frying - 2 - 3 tablespoons or more if needed
2 1/2 lb
bone in or boneless chicken thighs, skin removed
1 c
buttermilk, divided
1 c
chicken broth
2/3 c
flour + 2 tablespoons
1 tsp
herbs de provence or thyme
1/2 tsp
each - salt & season salt
1/2 tsp
garlic powder
1/2 tsp
pepper & cayenne if preferred


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1Cover chicken with 1/2 cup buttermilk and toss to coat. Leave set for 15 minutes.

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2In meantime, mix together the 2/3 cup flour with salt, pepper, Herbs seasoning, garlic powder, pepper, season salt.

Place a well seasoned iron skillet or non stick skillet over medium high heat. Once hot, coat chicken pieces with flour mixture and place in hot oil. Cook until golden on both sides. Turning often. Reduce heat and remain cooking until cooked through and juices run clear.

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3Remove chicken from skillet and keep warm.

Mix chicken broth with 2 tablespoons flour. Pour into hot pan and scrape all of the browned bits on the bottom of the pan. Bring to a boil and cook until thickened. Won't take but a minute.

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4To the gravy, stir in the remaining 1/2 cup buttermilk. Cook just until heated through. Taste and re season if needed.

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5Serve the gravy over chicken and mashed potatoes if desired.

About this Recipe

Course/Dish: Chicken, Gravies
Main Ingredient: Chicken
Regional Style: American